600 g salmon
2 tbsp. teriyaki
2 tbsp. soy sauce
1 tbsp. sesame seed oil
Juice from 1-2 limes
Let the salmon marinade for 30 min before cooking in the oven for 15 -20 min at 170º Celsius
Kale and Quinoa Salad:
150 g uncooked quinoa (cook for 15 min in salted water)
4 big handful of kale (rinsed and chopped fine)
2 handfuls baby spinach
10 plume tomatoes in quarters
Seeds from 1/2 of a pomegranate
150 g snap peas cut into pieces
Mix all vegetables together with extra virgin olive oil, lemon juice, salt & pepper and balsamic vinegar.
When quinoa is chilled, mix it with the kale, spinach and vegetables
Before serving the salmon drizzle some sesame seeds on the salmon.