RECIPE: Citrus Spiced Salmon and Red Quinoa with Beets and Kale

This recipe for citrus spiced salmon combines a load of healthy, fresh ingredients and makes for a colourful and creative dinner – A perfect power pairing for after a workout or to impress your health-conscious date.

Ingredients:

For the Salmon (double recipe for each additional fillet):
-300g Salmon Fillet (skin on)
-Sea Salt
Marinade:
-1/2 Fresh Grapefruit
-1tsp Cajun Spice
-1tbsp Sesame Seeds
-1/2tsp Sesame Oil
-2tbsp Fresh Chopped Italian Parsley
-1tsp Sambal
-White Pepper to taste

Method:
Season both skin side and flesh of salmon with sea salt. Squeeze the grapefruit juice and mix together remaining ingredients for marinade. Pour marinade over salmon, making sure it coats both sides of the fish. Refrigerate for at least 30 minutes before cooking.

Cook:
Preheat skillet to just above medium high. Add 1-2tbsp of olive oil to skillet. Place salmon fillets skin side down. Cook skin side down for 2-4 minutes or until colour starts to turn slightly up the edges. Flip fillet over and cook for additional 30 seconds to 1 minute depending on thickness of fish and desired doneness.

Red Quinoa with Beets and Kale:
-1 cup Organic Red Quinoa
-2 cups Chicken Stalk
-2tbsp Olive Oil
-1/4 cup Water
-4 cups Kale (rough chopped)
-2 Cloves Garlic (minced)
-2 Shallots (diced)
-4 Red Beets (peel and cube)
-Sea Salt to taste
-Black Pepper to taste
-2tbsp Roasted Pine Nuts

To Cook the Quinoa:
Rinse quinoa thoroughly in a fine mesh strainer. Heat a drizzle of olive oil in a saucepan over medium high heat and add quinoa. Stir for a minute until remaining water evaporates. Add chicken stalk and bring to rolling boil. Once boiled turn down heat and cover. Cook for 15 minutes. Remove from heat and let stand for 5 minutes before fluffing.

In a large non-stick skillet add olive oil and heat to medium-high. Add shallots and garlic and cook until translucent, about a minute, stirring often. Add beats and a pinch of sea salt, stir. Add water to cover the beets and let boil to cook for several minutes or until beets are soft to taste.

When beets are ready toss in kale and pine nuts with a bit more sea salt and freshly ground black pepper and coat with the juices in the pan.

Fold in quinoa and season with more sea salt and pepper (if needed). Serve.