Submitted by Amanda Langdon

About the cook: I am an at-home mom who is focused on nourishing my family's bodies and souls with good things. While often in the kitchen making from scratch meals and experimenting, during the warmer months I have been trying my hand at gardening. It's a delight to harvest your own food and put home grown veggies on the table!

About the dish: Flavourful flakes of salmon are mixed through fluffy quinoa with a tangy dressing and complimented by dill.

National Origin: Canadian

Serves: 6

Estimated Time: 30 to 60 Minutes

Ingredients:

1 pound (453g) salmon
sea salt & black pepper, for sprinkling
extra virgin olive oil, for rubbing
1 1/2 cups Andean quinoa (some types of quinoa, such as Canadian grown, take on a porridgy texture not suitable for this dish)
2 cups chopped kale
1 medium tomato
1/2 cup chopped dill

Dressing
1/3 cup extra virgin olive oil
1/2 cup lemon juice
1/2 teaspoon salt
1 teaspoon ground black pepper

Preparation:

Preheat the oven to 400 degrees Fahrenheit. Thinly spread a little vegetable oil on the bottom of a baking dish appropriately sized for the salmon. Prepare the vegetables.

Lay the salmon in the dish. Rub it with a little olive oil, wash hands, then sprinkle it with salt and pepper. Once the oven is preheated, place the salmon in for approximately 25-30 minutes, depending on the thickness, or until it flakes nicely with a fork in the thickest part.

Meanwhile, ensure the quinoa is well washed and then put it in a medium pot with 3 cups of water. Bring to boil. Lower the heat and simmer with the cover on for 5 minutes. Add the kale to the pot, adding a little extra water if most has been absorbed. Cook for approximately another 5 minutes, or until the white rings around the quinoa just begin to loosen and it has a tender texture. Drain any excess water. Transfer the quinoa to a large bowl.

*To achieve the fluffiest texture, you may try the following: Scrape the cooked quinoa into a sieve that fits into the cooking pot. Place a little water at the bottom of the pot, put the sieve in the pot, ensuring the quinoa does not touch the water, place a clean kitchen towel over the sieve and then place the pot cover on top. Bring the water to boil, then lower the heat. Simmer for 5-10 minutes, ensuring the water does not all evaporate.

When salmon is done, flake it with a fork. Add it to the bowl of quinoa along with the dill and tomatoes.

Make the salad dressing: Measure the olive oil, lemon juice, salt and pepper into a liquid measuring cup or bowl and whisk together.

Pour the dressing over the salad and gently mix everything together. It can be enjoyed right away, warm. However, is best left in the fridge for a while to let the flavors meld together and served cool.

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