Servings 4
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Skill Level Easy

  • 4 Wild Sockeye Salmon Fillets
  • 2-3 kale leaves, ribs removed
  • 2-3 tsp Cal & Gary's olive oil
  • salt, to taste
  • 2 cups cooked Cal & Gary's Quinoa
  • avocado, sliced
  • grape tomatoes
  • almonds, chopped

Tahini Dressing

  • 1/3 cup tahini
  • 1 tbsp sesame oil
  • 1 tbsp Founders & Farmers soya sauce
  • 1 tbsp lemon juice or rice vinegar
  • 1 garlic clove, crushed
  • 1/3 cup water

How to make it

  1. Pre-heat oven to 425°F.
  2. Place the salmon skin side down on parchment-lined baking sheet and drizzle with oil.
  3. Tear the kale leave around it, drizzle with oil and scrunch them with your hands to coat.
  4. Sprinkle salmon and kale with salt and roast for 10 minutes, or until the edge flakes with a fork, but the middle is still moist.
  5. Meanwhile, whisk or shake together all the tahini dressing ingredients and a pinch of salt. Add more water if needed for a pourable consistency.
  6. Pile the grains into a shallow bowl and top with chunks of salmon, kale, sliced avocado, tomato and almonds. Drizzle with tahini dressing.
Share
  • 4 Wild Sockeye Salmon Fillets
  • 2-3 kale leaves, ribs removed
  • 2-3 tsp Cal & Gary's olive oil
  • salt, to taste
  • 2 cups cooked Cal & Gary's Quinoa
  • avocado, sliced
  • grape tomatoes
  • almonds, chopped

Tahini Dressing

  • 1/3 cup tahini
  • 1 tbsp sesame oil
  • 1 tbsp Founders & Farmers soya sauce
  • 1 tbsp lemon juice or rice vinegar
  • 1 garlic clove, crushed
  • 1/3 cup water

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