Supergrain Salmon & Kale Bowl

Another quick and easy salmon recipe to add to your repertoire! We try and have salmon twice a week as it is loaded with brain boosting omega-3 fatty acids. Our bodies are unable to produce omega-3’s so you have to get this nutrient from your diet. Low levels of omega-3s may accelerate brain aging, contribute to poor mental health and impair brain function.

This recipe was written for Huon Salmon by The Biting Truth, a team of Accredited Practising Dietitians who are passionate about sharing evidence based nutrition. You can find them on Instagram and Facebook sharing daily posts about nutrition and delicious recipes.

Supergrain Salmon & Kale Bowl
Preparation:
10 Minutes
Cooking:
30 Minutes
Serves:
2

Ingredients

  • 1 cup freekeh, uncooked
  • 3 cups reduced salt vegetable stock
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, crushed
  • 1 red chilli, finely chopped
  • 1/2 bunch Kale, leaves, roughly chopped
  • 2 Huon Salmon Portions - Skin Off
  • 2 tbsp harissa paste
  • 1 spring onion, finely diced
  • 1/4 bunch coriander, roughly chopped
  • Salt and pepper, to season
  • Dressing:
  • 2 lemons, juiced
  • 1 tsp ground cumin
  • 2 tbsp extra virgin olive oil

Method

  1. 1

    Preheat oven to 180C fan-forced. Line a baking tray with baking paper.

  2. 2

    To cook the freekah, place freekah and stock in a saucepan and bring to the boil. Reduce to a simmer and cover with a lid. Cook for approximately a further 30 minutes or until liquid is absorbed. Drain and set aside.

  3. 3

    Meanwhile, place the salmon on a baking tray and brush generously with harissa paste. Grill for 10-12 minutes, or until the salmon is cooked through.

  4. 4

    Heat a drizzle of olive oil in a pan over medium heat. Add garlic, kale and chilli and a squeeze of lemon and a pinch of salt. Sautee for 5-6 minutes.

  5. 5

    Combine freekeh and kale in a bowl. Once the salmon has finished cooking add to the bowl. Option to break into chunks.

  6. 6

    Pour dressing over the top. Sprinkle with spring onion and coriander. Season and toss well

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