- Start by carefully using a mandolin to cut cucumber into ribbons.
- Pour rice vinegar over cucumber in a bowl or jar and stir every few minutes for 20 minutes.
- Meanwhile, pour quinoa and water into a pot and bring to a boil. Turn heat down to medium low and cook for approximately 15 minutes or until the quinoa has absorbed all of the water.
- While quinoa is cooking, heat a heavy bottomed frying pan to medium heat. Brush the salmon fillet with vegetable oil and place in pan skin side down.
- Cook for 10 minutes on one side and then turn over and cook for another 3-5 minutes or until salmon is light pink and flaky.
- To assemble quinoa bowl, start with the kale and add the ponzu sauce, massaging the kale for 1 minute.
- Add the quinoa and mix gently.
- Top with ribbons of cucumber and the salmon fillet.
Salmon Quinoa Bowl
Yield
Makes 1 serving
Prep Time
10 minutes
Cook Time
30 minutes
kikkoman products used:
ingredients
¼ of a cucumber
2 tablespoons Kikkoman® Rice Vinegar
¼ cup quinoa
½ cup water
1 salmon fillet
1 tablespoon vegetable oil
1 ½ cups kale chopped
1 ½ tablespoons Kikkoman® Ponzu Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
