Baked Salmon with Kale-Sunflower Seed Pesto, Quinoa Salad and Kale Chips

By using delicious and satisfying alternatives to starchy and high-fat foods, we can help improve blood sugar levels. Quinoa is a brilliant substitute to white rice and pasta and has much less impact on blood sugars. The use of Pumpkin seeds, chick peas, and quinoa are rich in zinc and magnesium that helps improve insulin levels.
Chick peas are high in protein and nutrients, when combined with vegetables and healthy oils in this recipe, the carbohydrates are released slowly - reducing the spike of blood sugar levels.
The use of crispy chips from kale is nourishing substitute to curb potato chip cravings whilst providing a delicate crunch to the dish. This leafy green is a rich source of vitamin C, whilst also being low in calories and starch with a low glycaemic index score.
Servings: 1
Course: Main Course

Ingredients

For the quinoa salad

  • 50g dried chick peas
  • 1 cup warm filtered water
  • 2 tbsp lemonjuice
  • 1 tsp sea salt
  • 50g quinoa, rinsed
  • 40g parsley, finely chopped
  • 30g dill, finely chopped
  • 30g coriander, finely chopped
  • 2 springs of spring onion, trimmed and finely chopped
  • ¼ small white onion, peeled and diced
  • 40 g almonds, slightly toasted and sliced
  • ½ small pomegranate, seeds removed
  • 5 cherry tomatoes, quartered
  • 1 tbsp extra virgin olive oil
  • 1 tsp applecider vinegar
  • 1 garlic clove, minced
  • 1 tsbp maple syrup
  • 1 pinch of sea salt
  • 1 tsp 1 tsp lemon zest

For the kale chips

  • 70g kale
  • 1 tsp melted coconut oil
  • 1 pinch of sea salt

For the salmon

  • 1 wild sokye salmon filet
  • 1 sea salt
  • 1 black pepper

For the pesto

  • 80g kale
  • 50 g pumpkin seeds, lightly toasted
  • 1 garlic clove, crushed
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 sea salt
  • 1 black pepper

Instructions

For the kale chips

  • Preheat the oven to 150°C.
  • With a knife, carefully remove kale leaves from the thick stems and tear into bitesize pieces. Wash and thoroughly dry kale, making sure the leaves are completely dry.
  • Add kale leaves to a large mixing bowl and drizzle with coconut oil. Using your hands toss thoroughly to combine and gently massage the oil into the kale leaves.
  • Spread out the leaves on the baking sheet without overlapping and sprinkle with sea salt.
  • Bake until crispy and the edges start to slight golden brown (20 to 25 minutes).Watch closely as kale can burn easily.
  • Remove from oven and leave to cool – you can store leftovers in an airtight container at room temperature for 2 days.

For the quinoa salad

  • Cover the chick peas with warm water and add lemon juice. Leave in a warm place for 24hours.
  • Drain the chick peas and transfer to a large pot and add salt and water to cover. Bring to a boil, cover and simmer 2 hours or until tender. Drain. Soaking chickpeas with lemon juice helps their digestibility as well helps to break down phytic acid, which hinders body’s ability to absorb minerals from the legume.
  • Place quinoa and a cup a cold water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Transfer to a bowl and let cool at room temperature.
  • Place the chopped herbs in a salad bowl. Top with quinoa and Pomegranate seeds, tomato quarters, chickpeas, almonds, lemon zest and toss to combine.
  • For the dressing - place olive oil, apple cider vinegar, garlic and maple syrup into a small bowl or jar. Stir until well combined.
  • Add dressing to the salad and toss again.

For the salmon

  • Pre heat oven to 200 C.
  • Place the salmon fillet skin-side-down on the baking sheet and season the salmon salt and black pepper.
  • Roast for10 to 12 minutes.

For the pesto

  • Add all pesto ingredients to a blender. Pulse on high speed until creamy but with a little bit of texture. Leftover pesto can keep for up to 3 days in the fridge.

To assemble

  • Place the salad on a plate, top with salmon, pesto and sprinkle with kale chips for satisfying crunch.