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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

½ cup celery, thinly sliced & leaves

1 green apple, thinly sliced

½ small radicchio or small red lettuce, ripped into small pieces

1 fennel bulb, thinly sliced


To cook the quinoa

  1. Using a fine mesh strainer, rinse the quinoa under fresh running water for a few minutes and allow to drain.
  2. Place the quinoa in a saucepan, cover with the water and bring to the boil.
  3. Allow to simmer for approximately 15 minutes, stirring regularly.
  4. Remove from heat, and reuse the strainer to drain the water.
  5. Run briefly under cold water to cool and stop the cooking process.
  6. Place the cooled quinoa in a mixing bowl.

To cook the salmon

  1. In a heavy based fry pan, place a small amount of cooking oil and bring the pan up to a medium to high heat.
  2. Place the salmon into the pan, skin side down.
  3. 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.
  4. Remove from the heat and allow to cool.
  5. Reserve any salmon oil from the pan. The cooled oil will be used to dress the salad.

Finishing the salad

  1. Dress the quinoa in the bowl with the lemon juice, olive oil, reserved salmon oil and season to taste.
  2. Add all other ingredients, except the salmon, and gently mix to combine the ingredients evenly.
  3. Place the quinoa salad into your chosen serving bowl.
  4. Using a fork, flake the salmon into chunky pieces, removing from the skin
  5. Rough chop the crispy skin and sprinkle it over the salad.
  6. Place the flaked salmon pieces on top of the salad and serve.

Recipe by Nurtured Seafood