Pak Choi Salad

Ingredients

• 350 g salmon fillet
• 5 tbsp olive oil
• Salt
• Pepper
• 80 g quinoa
• 350 g Pak Choi
• 2 red onions
• 0.5 pomegranate
• 1 handful dill (≈5 g)
• 2 tbsp lemon juice

Instructions

1. 1.

   Pat the salmon fillet dry, place it in a baking dish, brush with 1 tbsp olive oil and season with salt and pepper. Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for about 15 minutes until cooked.

2. 2.

   Meanwhile rinse the quinoa under cold water, cook it in 2½ times its volume of salted water for approximately 15 minutes until al dente, then let it cool for 5 minutes.

3. 3.

   Clean and wash the Pak Choi, cut into diagonal strips. Peel, halve, and slice the red onions. Remove seeds from the pomegranate. Rinse and dry the dill, then finely chop; also cut the salmon fillet into smaller pieces if desired.

4. 4.

   Gently combine all prepared ingredients with lemon juice and remaining olive oil, season the Pak Choi salad with salt and pepper to taste.