- 4 x 140g Fresh Huon Salmon Portions
- 2 Cups cooked quinoa, warm
- 1 bunch baby carrots, halved lengthways
- Small cauliflower full head, cut into small florets.
- 1/2 bunch kale
- To serve, toasted sunflower seeds
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, crushed to a paste
- 1 tbsp olive oil
Preheat oven to 220C. Arrange carrots and cauliflower on a baking tray and drizzle with 2 tbs olive oil and season with salt and pepper. Make sure the veg are coated evenly with oil, then roast in the oven for 20 minutes, or until starting to turn golden. Give the pan a shake to toss the vegetables at the 10-minute mark.
Meanwhile, tear the kale into strips and toss in a bowl with 1 tbs olive oil and salt and pepper. Add the kale to the vegetables and roast for another 5 minutes.
Preheat a frypan with a little olive oil and carefully cook the Salmon until golden on both sides.
In a small bowl whisk together dressing ingredients, add some water, a few tablespoons at a time and continue to stir until you get a nice runny cream consistency. Season to taste.
To serve, divide quinoa into four bowls, arrange the roasted vegetables then add the Huon Salmon. Drizzle with the dressing, sprinkle the sunflower seeds and serve.