Soy & Honey Baked Salmon with Quinoa & Stir Fried Kale
Nutrition per serving
Calories | 756 kcal |
Protein | 53.3 g |
Carbs | 78.8 g |
Fats | 27 g |
Saturated Fat | 3.9 g |
Monounsaturated Fat | 13.6 g |
Polyunsaturated Fat | 5.9 g |
Sugars | 13.5 g |
Fiber | 11.8 g |
Sodium | 1,166 mg |
Ingredients
Soy Sauce (tamari) | |
Honey | |
Salmon Fillets | |
Green Beans (snap beans) | |
Kale | |
Garlic | |
Lemon | |
Olive Oil | |
Quinoa |
Preparations
1. Preheat oven to 180C (350F)
1. Preheat oven to 180C (350F)
2. Top and tail the green beans and cut in ½.
3. Strip the kale leaves from the stem and tear into bite-sized pieces.
4. Peel/finely chop garlic.
5. Juice ½ of a lemon.
Cooking Instructions
1. Bring a small saucepan of water to boil and add the quinoa. Cover over with the lid and cook for 15 minutes. Drain and set aside.
1. Bring a small saucepan of water to boil and add the quinoa. Cover over with the lid and cook for 15 minutes. Drain and set aside.
2. To prepare the salmon, in a small bowl, mix the honey/soy sauce. Place the salmon onto a baking tray and spoon the mixture over the top (reserve ½ a tablespoon of honey/soy sauce). Turn the salmon to coat all over. Place in the oven and bake for about 15-20 minutes. Turn a few times through cooking time to baste.
3. Steam the green beans in a small amount of water (½ inch of water) for 3-5 minutes until tender but crisp. Plunge in cold water and set aside.
4. Heat a tablespoon of oil in a frying pan over medium heat. Add the garlic and cook for about a minute. Add the kale, a pinch of salt and pepper and sauté for about 3-4 minutes until wilted.
5. Drain the green beans, add to the cooked quinoa with the lemon juice and a large pinch of salt and pepper. Mix well to combine.
6. Add a tsp of warm water to the remaining soy sauce/honey mixture and stir.
7. Serve the salmon on top of the quinoa with the kale on the side. Drizzle over the soy/honey mixture.