KID NOTE: Surprisingly, my kids love Brussels sprouts. I told them the kale was spinach and they devoured everything.
VEGETARIAN TIP: Use firm tofu instead of salmon.
GLUTEN MODIFICATIONS: Make your own hoisin and use tamari instead of soy sauce.
Salmon was a fail with my family but I also made it with chicken breast and even I liked the chicken breast version better because it kept the flavour nicely(both meats grilled). Liked the Brussels sprout quinoa kale mixture but found the sauce tasted too salty. Made the gluten free version.
leftovers of this one were 5 stars… So delicious!
I used the hoisin sauce you buy at the store instead of making this and it worked well with the salmon. I can’t eat kale, so I substituted spinach and the quinoa, spinach and brussels sprouts were great.
We will be making this again! I sautéed the extra kale from the package I bought in olive oil, garlic, and red pepper flakes and served with the meal.
Loved this!! I used the sauce on salmon and also some chunks of beef which I stir fried…we actually preferred the beef. The sauce was a bit salty so next time I will substitute low sodium soy sauce.
The hoisin sauce was a bit heavy for the fish. Next time I’ll just do soy sauce and honey or broil in the oven in foil packets. The salad was surprisingly good. I’m not usually a fan of kale or quinoa, and this little salad was tasty!