Hipster Salad with Salmon for Australia Day
On this Autumn Becomes Me Vlog episode, I will show you how to make this Hipster Salad with Salmon out of the Bondi Harvest cookbook for Australia Day! It features three different grains (barley, mixed rice, and couscous) and Kale and salmon with crispy skin. This meal is beautifully portioned and bound to keep you feeling full for a lunch or light dinner.
This recipe comes from the Bondi Harvest cookbook by Guy Turland and Mark Alston:
Triple-Grain Hipster Salad with Salmon
* 2-3 tablespoons of coconut oil
* 1/2 teaspoon of minced garlic
* 1/2 teaspoon of minced red chili (I used red chili pepper flakes)
* 1/2 teaspoon of minced fresh ginger
* 1/2 onion, chopped
* 4 Kale leaves with center stalk removed and chopped thinly
* 1/3 cup cooked Quinoa
* 1/3 cup cooked Wild Rice
* 1/3 cup cooked Pearl Barley
* 2 Salmon fillets boneless with skin on
1.) To make the salad, first, make all grains according to package instructions. This will probably make more than you need, but you can add it to other recipes you make throughout the week. Take 1/3 of a cup of each grain and mix them all together and set aside.
2.) Then, add coconut oil to a pan and on medium heat add in the garlic, chili, ginger, and onion and cook for about 5 minutes until the onion is translucent but not starting to color. add the sliced kale and cook for another 3 minutes or until it's wilted down. Add your grains (quinoa, wild rice, and pearl barley) and mix well. Remove from heat, season with salt and pepper, and set aside.
3.) Pat your salmon dry and season with salt and pepper. Place skin side down on a non-stick frying pan over medium-high heat. Apply a little pressure for the first 30 seconds to stop the fish from curling up. Cook for about 4-5 minutes or until the skin is crispy. Then flip your fish and cook on the other side for about 4-5 minutes or until it's cooked through and flakes with a fork.
4.) Place Grain and Kale mixture in a bowl, top with the salmon and a lemon wedge, and serve!
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