Salmon, Broccoli & Quinoa Salad with Miso Dressing

Vegetarian

Prep: 15 mins Cooks: 15 mins

Ingredients (Serves 4)

Metric

Imperial

for the salmon

1 tbsp 1 tbsp olive oil
300 g 10.6 oz salmon fillets

for the salad

320 g 11.3 oz broccolichopped into small florets
150 g 5.3 oz quinoarinsed
1 tbsp 1 tbsp white sesame seeds
5 g 0.2 oz parsleychopped
5 g 0.2 oz corianderchopped
30 g 1.1 oz spring onionsliced (green parts only )
320 g 11.3 oz cucumbersliced
320 g 11.3 oz baby spinach
2 tbsp 2 tbsp olive oil
350 ml 11.8 fl oz water

for the dressing

1 tbsp 1 tbsp miso paste
3 cm 3 cm gingergrated
1 tbsp 1 tbsp toasted sesame oil
20 ml 0.7 fl oz waterhot
0.5 0.5 lemonjuiced

Dinner Lunch

If you are looking for umami, this salad has got it! Roasted salmon and broccoli are mixed with fresh crunchy veg, bright herbs and toasted sesame seeds before being drizzled in a super savoury miso dressing ... give it go!

Prep: 15 mins Cooks: 15 mins

Ingredients (Serves 4)

Metric

Imperial

for the salmon

1 tbsp 1 tbsp olive oil
300 g 10.6 oz salmon fillets

for the salad

320 g 11.3 oz broccolichopped into small florets
150 g 5.3 oz quinoarinsed
1 tbsp 1 tbsp white sesame seeds
5 g 0.2 oz parsleychopped
5 g 0.2 oz corianderchopped
30 g 1.1 oz spring onionsliced (green parts only )
320 g 11.3 oz cucumbersliced
320 g 11.3 oz baby spinach
2 tbsp 2 tbsp olive oil
350 ml 11.8 fl oz water

for the dressing

1 tbsp 1 tbsp miso paste
3 cm 3 cm gingergrated
1 tbsp 1 tbsp toasted sesame oil
20 ml 0.7 fl oz waterhot
0.5 0.5 lemonjuiced

Gather your ingredients, preheat the oven to 200°C/180°C fan/gas 6.

Put the salmon and broccoli on a baking tray, drizzle with olive oil and season well. Bake for 12-15 minutes, then remove from the oven and allow to cool.The salmon is done when it's completely opaque and flakes apart easily.

Meanwhile, place the quinoa into a large pan and cover with the water. Bring to the boil, reduce to a simmer and cook uncovered for 15 minutes. Remove from the heat, cover and allow to steam for a further 5 minutes. Fluff the quinoa with a fork and leave to cool completely.

Mix dressing ingredients together.

Combine the quinoa, broccoli, spinach, cucumber, spring onions, coriander and parsley. Mix well and transfer to a serving plate. Top with the flaked salmon, and sesame seeds, then drizzle with the miso dressing.