Salmon quinoa salad recipe

Salmon quinoa salad recipe

This warm salad is dressed in coconut and horseradish, giving it an Asian twist and a great spike of flavour to cut through the rich salmon.

Ingredients

For the coconut and horseradish dressing
  • 4 tbsp full-fat coconut milk
  • 2 tbsp creamed horseradish
  • 4 tbsp full-fat coconut milk
  • 2 tbsp creamed horseradish
  • 4 tbsp full-fat coconut milk
  • 2 tbsp creamed horseradish
For the salad
  • 100 g quinoa
  • 1 carrot, peeled and grated
  • 0.5 cucumber, halved lengthways and finely sliced
  • 80 g mangetout, finely sliced
  • 100 g mixed leaf salad
  • 180 g hot smoked salmon flakes
  • 20 g mooli, grated
  • 1 red onion, finely sliced
  • 3.5 oz quinoa
  • 1 carrot, peeled and grated
  • 0.5 cucumber, halved lengthways and finely sliced
  • 2.8 oz mangetout, finely sliced
  • 3.5 oz mixed leaf salad
  • 6.3 oz hot smoked salmon flakes
  • 0.7 oz mooli, grated
  • 1 red onion, finely sliced
  • 3.5 oz quinoa
  • 1 carrot, peeled and grated
  • 0.5 cucumber, halved lengthways and finely sliced
  • 2.8 oz mangetout, finely sliced
  • 3.5 oz mixed leaf salad
  • 6.3 oz hot smoked salmon flakes
  • 0.7 oz mooli, grated
  • 1 red onion, finely sliced
To garnish
  • 1 coriander sprig, leaves picked
  • 1 mild red chilli, finely sliced
  • 1 coriander sprig, leaves picked
  • 1 mild red chilli, finely sliced
  • 1 coriander sprig, leaves picked
  • 1 mild red chilli, finely sliced

Details

  • Cuisine: Asian
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Cook the quinoa according to the packet instructions and leave to cool.
  2. Meanwhile, make the dressing in a bowl by whisking the coconut milk by hand until smooth.
  3. Add 1 tablespoon of the horseradish and then taste, adding a little more if you like but note that it’s important for the horseradish flavour to come through as it cuts through the smoky, fatty salmon.
  4. Place the cooled quinoa with the vegetables, salad leaves, flaked salmon, mooli and onion in a large mixing bowl and add the dressing. Toss together thoroughly to ensure all the ingredients are coated.
  5. Divide the salad between two plates and garnish with fresh coriander and chilli, to taste.

wagamama Feed Your Soul: Fresh + simple recipes from the wagamama kitchen by Steve Mangleshot is published by Kyle Books, £20.00.

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