Black quinoa and cucumber salad with crispy salmon

Recipes / Fish

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

Recipe «Black quinoa and cucumber salad with crispy salmon» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 150g black quinoa, rinsed, 375ml water, 60ml mirin, 1 lime, rind finely grated, juiced, 1 tbsp gluten-free tamari , 2 1/2 tsp finely grated fresh ginger, 1 tsp sesame oil, 1 tsp coconut oil , 4 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 tsp sesame seeds, toasted.

Ingredients:

  • 150g black quinoa, rinsed 
  • 375ml water 
  • 60ml mirin 
  • 1 lime, rind finely grated, juiced 
  • 1 tbsp gluten-free tamari 
  • 2 1/2 tsp finely grated fresh ginger 
  • 1 tsp sesame oil 
  • 1 tsp coconut oil 
  • 4 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 tsp sesame seeds, toasted 

Instructions

  1. Bring quinoa and water to the boil in a saucepan over medium heat. Reduce heat to low.
  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.
  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.
  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.