Salmon and avocado are rich, delicious, and a tasty source of heart-healthy omega-3! For extra vitamin C, you'll whip up a citrusy, umami-rich dressing and serve with protein and fibre-rich quinoa. Yum!
Prep Time
20 min
Cuisine
Fusion
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 orange
orange
1 spring onion
spring onion
50g rocket
wild rocket
80g mangetout
mange tout
5g coriander
coriander(100%)
1 tbsp white miso paste
water, soy beans, rice, salt, ethyl alcohol
70g quinoa
quinoa(100%)
1 avocado
avocado
1 rice vinegar sachet (15ml)
rice vinegar, salt
1 toasted sesame seed sachet (5g)
whole hulled sesame seeds (100%)
220g skin-on salmon fillets
Salmon (salmo salar) (fish) (100%)
Allergens
Allergens highlighted by † (soya, sesame, fish)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Rinse the quinoa in a sieve under cold running water
Add the quinoa to a pot with a lid with 180ml [360ml]cold water and bring to the boil over a high heat
Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender
Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving
2
Meanwhile, heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp]vegetable oil over a medium-high heat
Once hot, add the salmon fillets, skin-side downand season with a pinch of salt and pepper
Cook for 8-9 min, turning once halfway, or until cooked through
Tip: Your fish is cooked through when it's opaque and flakes easily
3
Whilst the salmon is cooking, cut 1 [2]orange[s] in half
4
Combine the juice of the orange halves with the miso paste, rice vinegar, 1 tbsp [2 tbsp]vegetable oil and a generous pinch of salt in a small bowl – this is your orange-miso dressing
5
Peel the remaining orange[s] and slice finely
Cut the mangetout in half lengthways
Trim, then slice the spring onion[s]
Chop the coriander roughly, including the stalks
6
Cut the avocado[s] in half lengthways, around the stone[s]
Remove the stone[s] using a teaspoon
Scoop the avocado out of the skin[s] using a spoon and slice it finely, lengthways
7
Add the rocket, cooked quinoa (still steaming hot? Rinse it under cold water!), sliced spring onion, mangetout and coriander to a large bowl
Add most of the orange miso dressing and give it a gentle mix up – this is your quinoa salad
8
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