Ingredients
- 2 cups quinoa
- 3 cups water
- 600g NZ salmon fillet
- 2 lemons, juiced & zested
- 50ml extra virgin olive oil
- Salt & pepper
- 6 red radishes, thinly sliced into rounds
- 1 cup watercress, picked leaves & tips
- 0.5 cup celery, thinly sliced & leaves
- 1 green apple, thinly sliced
- 0.5 small radicchio or small red lettuce, ripped into small pieces
- 1 fennel bulb, thinly sliced
Recipe also works with:
Method
To cook the quinoa
- Using a fine mesh strainer, rinse the quinoa under fresh running water for a few minutes and allow to drain.
- Place the quinoa in a saucepan, cover with the water and bring to the boil.
- Allow to simmer for approximately 15 minutes, stirring regularly.
- Remove from heat, and reuse the strainer to drain the water.
- Run briefly under cold water to cool and stop the cooking process.
- Place the cooled quinoa in a mixing bowl.
To cook the salmon
- In a heavy based fry pan, place a small amount of cooking oil and bring the pan up to a medium to high heat.
- Place the salmon into the pan, skin side down.
- Allow the salmon to cook two thirds through, then turn the heat off the pan, turn the salmon and allow to cook for another 2-3 minutes.
- Remove from the heat and allow to cool.
- Reserve any salmon oil from the pan. The cooled oil will be used to dress the salad.
Finishing the salad
- Dress the quinoa in the bowl with the lemon juice, olive oil, reserved salmon oil and season to taste.
- Add all other ingredients, except the salmon, and gently mix to combine the ingredients evenly.
- Place the quinoa salad into your chosen serving bowl.
- Using a fork, flake the salmon into chunky pieces, removing from the skin
- Rough chop the crispy skin and sprinkle it over the salad.
- Place the flaked salmon pieces on top of the salad and serve.
Species used in this recipe
King salmon Mãori Name: Hāmana
King salmon are members of the Salmonidae family (trout, salmon). They were introduced to New Zealand early in the twentieth century. Two related, non ...