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
- 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
- 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
- Cook the quinoa according to the packet instructions and leave to cool.
- Meanwhile, make the dressing in a bowl by whisking the coconut milk by hand until smooth.
- 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.
- 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.
- 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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