Salmon & Quinoa Bowls
- 4 Wild Sockeye Salmon Fillets - 2-3 kale leaves, ribs removed - 2-3 tsp Cal & Gary's olive oil - salt, to taste - 2 cups cooked Cal & Gary's Quinoa -
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Fork
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 4 Wild Sockeye Salmon Fillets
- 2-3 kale leaves, ribs removed
- 2-3 tsp Cal & Gary's olive oil
- salt, to taste
- 2 cups cooked Cal & Gary's Quinoa
- avocado, sliced
- grape tomatoes
- almonds, chopped
- 1/3 cup tahini
- 1 tbsp sesame oil
- 1 tbsp Founders & Farmers soya sauce
- 1 tbsp lemon juice or rice vinegar
- 1 garlic clove, crushed
- 1/3 cup water
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