Mirin adds depth of flavour to the dressing of this speedy gluten free quinoa salad.
- Bring quinoa and water to the boil in a saucepan over medium heat. Reduce heat to low.
- 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.
- 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.
- 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set