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Salmon quinoa salad with miso almond sauce

Recipe created by Almond Breeze Australia

Serves 4
Prep Time 60 minutes

INGREDIENTS

  • 1l Original Almond Breeze
  • 1 cup (200g) black quinoa
  • 1 medium sweet potato (350g), peeled and diced into 2cm pieces
  • 2 salmon fillets (350g), skin off
  • 70g snow peas, shredded
  • 1 Lebanese cucumber, halved and thinly sliced
  • 2 tbs chopped coriander stalks
  • 1 cup coriander leaves

Sauce

• 3 cups reserved Almond Breeze milk
• 2 tsp white miso paste
• 5g palm sugar, finely chopped
• 2 coriander roots finely chopped

METHOD

  1. Place Almond Breeze in a medium saucepan and bring to just under boiling point over high heat
  2. Reduce saucepan to medium heat. Add quinoa and sweet potato and cook uncovered for 4 minutes. Add salmon and cook for a further 5-6 minutes. Skim any foam off the top. Salmon should be cooked to medium, quinoa tails unravelled and sweet potato tender, but still holding its shape. Remove salmon and set aside to rest. Strain quinoa and sweet potato through a fine sieve, catching and reserving the remaining almond milk for the dressing
  3. Sauce: In the same saucepan, combine strained Almond Breeze (approx 3 cups), miso paste, palm sugar and coriander root Boil over high heat for 30 minutes, whisking periodically until thickened and reduced to ½ cup
  4. Place quinoa, sweet potato, snow peas, cucumber, coriander stalks and leaves in a large bowl. Flake salmon into the bowl and drizzle with the sauce. Gently toss to coat. Serve

Tip – Sauce will keep in the fridge in a sealed container for up to 3 days

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