Grilled Salmon, Chickpea, Quinoa and Kale Salad with Tasty Tahini Dressing

If you are new to cooking salmon, heres a great little resource for pan-frying a really good bit of fish---->

I would recommend using this method for most fish and meats. Bringing seafood or meat to room temperature before cooking and using a hot pan is key for ensuring your protein doesn't 'seize' up and go tough while cooking. Also, I recommend resting EVERYTHING before you serve it. Most people know to rest meats like beef and lamb but not many people know that fish and chicken also require a good rest time to ensure tenderness and juiciness.

Always cook the side you intend to serve facing up first (chef trick), and if you are a fan of crispy salmon skin then ensure you salt the skin (just like you would crackling) and cook it first in a good bit of oil. As you can see from my images, I didn't serve skin side up as we passed on the skin this time- but it always adds a nice bit of crunchiness to the dish if you choose to serve it that way.

You will need...
1 cup quinoa, uncooked
2-3 large kale leaves, stems removed, washed and torn into small pieces
1 cup shredded red cabbage
2 sprigs coriander, washed and chopped (including stalks)
1/2 lemon, juced
2 Tsp coconut oil
salt and pepper

1 tin (400gr) chickpeas, drained and rinsed
1 spring onion, finely sliced
1 Tbsp coconut oil
1 tsp cumin
1/2 tsp turmeric
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp cayenne pepper (or chilli flakes)
salt and pepper

2 x 200gr pieces of salmon fillet, skin on, de-boned

1/4 cup tahini
1/2 lemon juiced
1 Tbsp maple syrup
hot water for thinning out

1. Cook quinoa as per packet instructions.
2. Meanwhile, cook the chickpeas. Heat coconut oil in a non-stick pan. Add chickpeas and cook over medium heat for 1 minute. Add spring onion and spices, toss and cook for another 4 minutes until chickpeas toast and spices are fragrant. Add kale and wilt lightly. Taste and adjust seasoning if necessary. Transfer to a bowl.
3. Season the salmon skin generously with salt, then add to a greased frypan skin side down. Cook over a high-medium heat for 3-5 minutes until skin is crisp. Use a fish flipper to carefully turn the salmon and cook on the other side for a further 5 minutes or until salmon is cooked as desired.
4. Once salmon is cooked, transfer to a plate to rest and prepare the dressing. Mix the tahini with remaining ingredients in a small bowl. Add hot water a Tbsp at a time until you have a runny, batter-like consistency.
5. Once quinoa is cooked and rested, use a fork to fluff out. Transfer to the bowl with chickpeas. Add the coriander and cabbage and toss to evenly mix. Add the juice of half a lemon and taste. If the salad needs more lemon or a drizzle of coconut oil, do so to suit your preference.
6. Spoon the salad onto a plate, top with rested salmon fillet and drizzle with tahini dressing to serve.


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