Dukkah salmon on rice and quinoa with kale and beetroot
Ingredients • 1 bunch baby beetroot, leaves trimmed • 1 1/2 cups (300g) Sunrice rice and quinoa • …
Ingredients
• 1 bunch baby beetroot, leaves trimmed
• 1 1/2 cups (300g) Sunrice rice and quinoa
• 4 (about 150g each) salmon fillets, skin on
• 1/4 cup almond dukkah
• 1 tbs olive oil, extra to serve
• 150g baby kale
• 100g labne, coarsely chopped
• 1/4 cup baby mint leaves
• 1/4 cups coriander leaves
Method
1. Preheat oven to 180C. Wrap beetroots individually with foil. Place on a baking tray. Bake for 45 minutes or until tender. Set aside to cool slightly. Peel beetroots and cut into quarters. Set aside.
2. Cook rice following packet directions. Set aside, covered, to keep warm.
3. Meanwhile, sprinkle each salmon fillet evenly with 2 tbs of the dukkah. Heat half the oil in a large non-stick frying pan over medium heat. Add salmon; cook for 3 minutes each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
4. Heat remaining oil in a large frying pan over high heat. Add the kale; cook, tossing for 2 minutes or until kale just wilts. Add the rice and quinoa and cook, tossing, for 2 minutes or until well combine. Remove from heat. Season with salt and pepper. Arrange the rice on serving plates. Top with beetroot, labne, and sprinkle with mint and coriander. Top with salmon and sprinkle with remaining dukkah and drizzle with olive oil. Serve immediately.
