Panfried salmon

Name: Panfried salmon
Cook time: 20 min
Yield: 2
Cuisine: Jerusalem, Israel

with chraimeh sauce, lemon dressed kale, pea and quinoa

Ready in around 20 mins

RECIPE FACT:

The Dead Sea in Israel is the lowest point on earth, at 1,315 feet below sea level at its lowest point.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO HEAT THE QUINOA:

Heat a drizzle of olive oil in a non-stick pan over a medium heat. Empty the steamed quinoa into the pan and cook stirring often for 1-2 mins until warmed through. Add to a serving dish. Shake the lemon dressing and stir through the quinoa.
2. TO PREPARE AND COOK THE KALE AND PEAS:

Boil the kettle. Meanwhile finely chop the kale discarding any coarse stalks. Once the kettle has boiled fill a medium pot with water and bring up to the boil over a high heat. Add the kale and blanch for 2 mins then add the peas and cook for a further minute. Drain into a colander and fold through the quinoa.
3. TO COOK THE SALMON:

Heat a drizzle of cooking oil in a non-stick frying pan over a medium-high heat. Once hot add the salmon skin side down, season with salt and cook for 2 mins. Carefully turn the salmon over with tongs and reduce the heat to medium and pour the chraimeh sauce around the salmon and cook for a further 2 mins.
TO SERVE:

Spoon quinoa, kale and peas onto plates. Top with salmon and pour over chraimeh sauce.