Salmon Quinoa Bowl

Start by carefully using a mandolin to cut cucumber into ribbons.

Pour rice vinegar over cucumber in a bowl 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 skillet to medium heat. Brush the salmon fillets 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.