GRILLED, STEAMED SALMON ON BABY BOK CHOY & QUINOA SUPER SALAD

SERVES: 2
COOKING TIME: 30 MIN

INGREDIENTS

SALMON

  • 230g Norwegian salmon
  • 2 tablespoons extra virgin olive oil
  • 3 heads baby bok choy, cut into 6 pieces each
  • 2 large portobello mushrooms, broken into bite-size pieces
  • 2 teaspoons ginger, finely diced
  • 1 teaspoon garlic, finely diced
  • 65ml sake
  • 1 tablespoon sambal paste
  • 1 tablespoon tamari or soya sauce
  • ¼ bunch coriander, roughly chopped

QUINOA SALAD

  • 75g almonds, roasted and chopped
  • 2 tablespoons sesame seeds, toasted
  • 175g corn kernels, roasted
  • 810ml water
  • 500g red quinoa, rinsed
  • bunch of chives, finely chopped
  • handful of coriander, finely chopped
  • handful of parsley, finely chopped
  • 40g edamame beans
  • 2 teaspoons coriander powder
  • 2 teaspoons cumin powder
  • 2 tablespoons jalapeno, finely chopped
  • juice from 2 limes
  • 60ml maple syrup
  • 60ml rice wine vinegar
  • 2 tablespoons sesame oil
  • 3 tablespoons tamari or soya sauce

INSTRUCTIONS
Make your quinoa first – have it ready so that your salmon can be eaten hot off the grill.

  1. Lightly roast almonds, sesame seeds and corn.
  2. Mix water and quinoa in a saucepan and bring to a gentle boil for 10 to 12 minutes until the quinoa becomes slightly softened. Spread the cooked quinoa on a sheet pan and let cool for 30 minutes, agitating every 10 minutes to loosen.
  3. In a large mixing bowl, stir together all ingredients except quinoa. Make sure all ingredients are thoroughly mixed then add the quinoa and gently fold in until fully incorporated.
  4. Stabilise your Kamado Joe at 230˚C. Place a soapstone or cast-iron griddle on the grill surface and let it come to temperature.
  5. Lightly season the Salmon fillet and place down on the hot surface. Sear and cook for 1½ minutes then flip to sear the other side.
  6. After you flip the fish, place the chopped bok choy, mushrooms, ginger and garlic on the hot surface in a pile. Cook for 1 minute then splash the vegetable mixture with sake, sambal paste and tamari/soya sauce and toss the vegetables with your tongs. Then, using a fish spatula, flip the salmon onto the pile of seasoned vegetables. Close the Kamado Joe dome to allow the fish to gently steam to an internal temperature of 55˚C as the vegetables cook. After 4 minutes, remove the fish from the vegetables and place to the side. Fold the coriander into the grilled vegetables.
  7. Place your salad onto your plate, topped with the salmon, and enjoy!