This slow-roasted salmon salad looks very impressive and it is easy to pull together. Enjoy it as a refreshing summer lunch or a light dinner!
Slow-Roasted Sesame Salmon with Lime & Ginger Quinoa Salad Recipe
Prep/cooking time: 35 minutes
For the salmon and quinoa salad:
1 piece of salmon (approximately 250 grams)
150 grams quinoa
1 quarter fennel bulb, thinly sliced
1 quarter cucumber, sliced
4 radishes, thinly sliced
1 small handful of coriander, leaves picked
1 small handful of dill, chopped
1 tablespoon of sesame oil
For the dressing:
2 tablespoons sunflower oil
1 tablespoon lime juice
2 teaspoons rice wine vinegar
20 grams ginger, peeled and finely chopped
2 teaspoons sesame oil
Preheat the oven to 160C
Coat the salmon in the sesame oil, season with salt and roast in the oven until cooked (approximately 30 minutes).
Place the quinoa in a saucepan with 300 grams of water. Without covering bring to a boil and then turn down to a simmer until all the water is absorbed. Take off the heat, cover the saucepan and leave aside for 5 minutes. Uncover and mix the quinoa up with a fork.
For the dressing, put all the ingredients in a jar, cover and shake. Season to taste.
Break the salmon into large flakes. Mix the quinoa and the remaining ingredient, add the dressing. Divide between two bowls and top with the salmon.
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