Black quinoa and cucumber salad with crispy salmon

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Black quinoa and cucumber salad with crispy salmon
  • 0:05 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Mirin adds depth of flavour to the dressing of this speedy gluten free quinoa salad.

Featured in
Quinoa salad, Summer salad recipes

Ingredients

  • 150g (1 cup) black quinoa, rinsed
  • 375ml (1 1/2 cups) water
  • 60ml (1/4 cup) mirin
  • 1 lime, rind finely grated, juiced
  • 1 tablespoon gluten-free tamari
  • 2 1/2 teaspoons finely grated fresh ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon coconut oil
  • 4 (about 150g each) salmon fillets
  • 3 Lebanese cucumbers, halved, deseeded, thinly sliced diagonally
  • 1 bunch fresh coriander, leaves picked
  • 4 green shallots, thinly sliced diagonally
  • 1 long fresh red chilli, thinly sliced diagonally
  • 2 teaspoons sesame seeds, toasted

Method

  • Step 1
    Bring quinoa and water to the boil in a saucepan over medium heat. Reduce heat to low.
  • Step 2
    Cook, covered, stirring occasionally, for 15 minutes or until just tender. Cool under cold running water. Drain well. Transfer to a large bowl. 2 Meanwhile, combine the mirin, lime rind, juice, tamari, ginger and sesame oil in a screw-top jar and shake to combine.
  • Step 3
    Heat the coconut oil in a large non-stick frying pan over medium- high heat. Pat salmon skin dry with paper towel. Season skin. Cook, skin-side down, for 3 minutes or until crisp. Turn and cook for a further 2-3 minutes for medium or until cooked to your liking.
  • Step 4
    Add cucumber, coriander, shallot, chilli and three-quarters of the dressing to the quinoa. Toss to coat. Divide among serving plates. Top with salmon. Drizzle remaining dressing around salmon and sprinkle with sesame seeds.

  • Low carb

Nutrition

  • 2279 kj

    Energy

  • 20g

    Fat Total

  • 6g

    Saturated Fat

  • 6g

    Fibre

  • 40g

    Protein

  • 33g

    Carbs (total)

All nutrition values are per serve

Notes

Use it up! Finely grate and freeze any leftover bits of ginger in ice-cube trays with water, ready to pop into herbal tea or soup before heating.

  • Author: Katrina Woodman
  • Image credit: Brett Stevens
  • Publication: Taste Magazine

Source: taste.com.au

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