Award-Winning Oak Smoked Irish Organic Salmon
A bowl built around the idea of feeling well after lunch instead of slightly sluggish. Quinoa toasted for a minute before water hits it. Wilted greens, smoked salmon trimmings, a soft-boiled egg if you want one, and a tahini and lemon dressing that pulls everything together. Fifteen minutes once the quinoa’s on. Easy gluten-free and dairy-free if you skip the yoghurt in the dressing.
Rinse the quinoa in a sieve under cold water for 30 seconds. Tip into a dry pan over a medium heat and toast for 1 minute, shaking the pan, until it smells nutty.
Pour in the cold water and a pinch of salt. Bring to the boil, cover, reduce to the lowest heat, cook for 12 minutes. Take off the heat and rest covered for 5 minutes. Fluff with a fork.
Meanwhile, if using eggs, lower them into simmering water for 7 minutes. Plunge into cold water, peel, halve.
Heat the olive oil in a wide pan over a medium heat. Add the garlic for 20 seconds. Tip in the kale and cook for 2 minutes until starting to soften. Add the spinach and cook for another minute until just wilted. Squeeze in the juice of half the lemon. Salt, pepper.
Whisk the dressing ingredients together in a small bowl. The mix will thicken first then loosen as the water emulsifies. Add more water a teaspoon at a time until it's the consistency of double cream.
Build the bowls: quinoa first, wilted greens piled on top, salmon trimmings in ribbons through the middle, egg halves on the side if using. Drizzle over the dressing. Lemon wedge to one side.
