Baked salmon salad with quinoa, roasted cauliflower and an avocado crema
Serves 3
Ingredients
1 cup quinoa
1/2 cauliflower- chopped into florets, dust with 1 tbsp paprika and 1 tsp garlic powder
400g salmon
1 tbsp dukkah
Honey drizzled over the top
Avocado cream;
1 large avo
1/4 cup mayo
2 tbsp jalapeño’s
1 garlic clove
2 tbsp lime juice
Lots of fresh rocket
1 cup dill sprigs
1 cup basil leaves
Cherry tomatoes - thinly sliced
1/2 small red onion - thinly sliced
Instructions
Garnish: pomegranate seeds or cranberries soaked in boiling water. Toasted seeds or nuts
A beautiful vibrant salad using lots of my favourite things. You can swap the quinoa for brown rice. And if you can’t be bothered making the avocado crema just use a whole avocado instead and spoon it into the salad.
Pre heat the oven to 220 fan bake. Place the cauliflower onto a tray, drizzle with oil and season. Bake for 30 mins on the top shelf until cooked and crispy.
Cook the quinoa as per packet instructions. Leave it to cool.
Sprinkle the dukkah on the salmon the. Drizzle with honey. Cook the salmon on the bottom shod the oven for 10-12 mins or until cooked. Then let it cool.
Whiz the avocado together. Season and set aside.
Mix everything all the salad ingredients together in a big salad bowl, then fold in the cooked quinoa and cauliflower. Top with the salmon and dollops of avocado crema and garnish with the pomegranates + seeds.
