Miso Salmon Quinoa Salad with Roasted Broccoli, Almonds & Lemon Dressing
A balanced combination of lean protein, whole grains, and fibre-rich vegetables that helps maintain stable energy levels and keeps you feeling full and satisfied. Recipe from Sensory Longevity Chef – Denis Calmis.
ingredients
- Salmon:
- 500 g salmon
- 30 g white miso
- 12 g brown sugar
- 10 ml rice vinegar
- 15 g butter
- Pinch chili flakes
- 1 g ground ginger
- 1 g black pepper
- Salad Base:
- 170 g quinoa
- 340 ml water
- 60 g almonds (chopped)
- 10 g fresh coriander (chopped)
- 5 g fresh dill (chopped)
- 120 g cucumber (sliced)
- 1 g salt (for cucumber)
- 10 ml lemon juice (for cucumber)
- 100 g broccoli (cut into small florets)
- Dressing:
- 35 ml olive oil
- 30 ml lemon juice
- 1–2 g salt
method
- Cook quinoa: Rinse quinoa. Add to a pot with 340 ml water. Bring to boil, reduce heat, cover and simmer 15 minutes. Rest 5 minutes, then fluff.
- Preheat oven to 220°C. Line a baking tray.
- Prepare the salmon: Mix the miso, brown sugar, vinegar, butter, chili, ginger, and pepper. Coat the salmon evenly.
- Roast Salmon + broccoli: Place Salmon on tray. Add broccoli alongside, lightly coated with a little oil + salt. Roast 15–20 minutes. Spoon Salmon juices over halfway. Broccoli should be tender with slightly crispy edges. Rest Salmon 5 minutes, then slice
- Toast almonds: Dry pan, medium heat, 2-3 minutes until golden. Lightly salt.
- Prepare cucumber: Toss with salt and lemon juice. Rest 5 minutes, then drain lightly.
- Mix salad: Combine quinoa, almonds, coriander, dill, cucumber, and roasted broccoli.
- Add dressing Mix olive oil, lemon juice, and salt. Toss through the salad.
- Divide salad into bowls. Top with sliced Salmon and spoon over pan juices.
