Miso Salmon & Tenderstem Quinoa Salad

The inspiration for this recipe came from one on BBC Good Food, Only the one on there uses boiled eggs instead of salmon, making it vegetarian. They recommend it as a healthy lunch box suggestion that you can eat cold. I served this one hot, but it would work either way. Mixing miso paste with lime juice makes it go runny and gives a richness to the dish, while also keeping it moist. The sliced up radishes add a pleasant crunch. It is a fabulously quick, easy and tasty meal, great for summer evenings when you don’t have much time and don’t want to stand for ages over a hot stove.

Print Recipe

Miso Salmon & Tenderstem Quinoa Salad

Keyword

Broccoli, Leaves, Quinoa, Radish, Salad, Salmon, Tenderstem

Prep Time

5 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 1 tsp olive oil
• 2 fillets salmon
• 1 pinch chilli flakes
• salt and pepper
• 125 g quinoa
• 300 ml boiling water
• 1 pack tenderstem broccoli
• 100 g frozen peas
• 6-7 radishes
• 2 handfuls mixed salad leaves such as spinach, rocket and water cress
• 1 tbsp sesame seeds
• 4 tsp miso paste
• 2 tbsp lime juice

Keyword Broccoli, Leaves, Quinoa, Radish, Salad, Salmon, Tenderstem Prep Time 5 minutes Cook Time 15 minutes Servings people Ingredients 1 tsp olive oil 2 fillets salmon 1 pinch chilli flakes salt and pepper 125 g quinoa 300 ml boiling water 1 pack tenderstem broccoli 100 g frozen peas 6-7 radishes 2 handfuls mixed salad leaves such as spinach, rocket and water cress 1 tbsp sesame seeds 4 tsp miso paste 2 tbsp lime juice

Instructions

To prepare:

1. Rub the chilli flakes in to the salmon flesh and season with salt and pepper.
2. Whisk the miso paste and lime juice together in a small bowl, then set to one side.
3. Fill and boil the kettle.
4. Trim the broccoli stems and slice in to approx 5cm lengths.
5. Weigh out the quinoa in to a large lidded saucepan.

To cook:

1. Pour the 300ml of boiling water in to the saucepan with the quinoa, cover and leave to gently simmer for 10 minutes.
2. Top and tail the radishes and then slice in to thin rounds.
3. Weigh out the peas.
4. After 10 minutes are up on the quinoa, place the peas and broccoli on top of the quinoa, return the lid and cook for another 5 minutes.
5. Pour the olive oil in to a frying pan and heat it over a high heat.
6. Place the salmon fillets, skin side down if they have it, in the pan and fry for 3 minutes,
7. Flip and fry on the other side for 1 more minute and then remove from the pan and place on some kitchen roll.
8. Add the sesame seeds to the frying pan and toast them for a couple of minutes while you dish up.
9. Once the quinoa and vegetables are cooked, pour in the miso dressing and mix through the sliced radishes and salad leaves.
10. To serve divide the quinoa mix between 2 bowls, place a salmon fillet on top and sprinkle over the sesame seeds. Enjoy.

Recipe Notes

https://www.bbcgoodfood.com/recipes/miso-broccoli-egg-quinoa-salad