Salmon and avocado are rich, delicious and a tasty source of heart-healthy omega-3. For extra vitamin C, you'll whip up an umami citrus dressing and serve with protein and fibre-rich quinoa. Yum!
Prep Time
20 min
Cuisine
Fusion
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2 x 110g skin-on salmon fillets<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
701 kJ 168 kcal
2812 kJ 675 kcal
Fat of which saturates
10.3 g 2 g
41.1 g 8.2 g
Carbohydrate of which sugars
9.1 g 2.4 g
36.5 g 9.8 g
Fibre
2.6 g
10.4 g
Protein
8.5 g
33.9 g
Salt
0.32 g
1.28 g
*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 sugar snap peas
sugar snap peas
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%), . Produced in a factory that handles nuts, soya, mustard, celery and fish.
2 x 110g 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 and season with a pinch of salt and pepper
Cook for 6-7 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 sugar snap peas 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
Rinse the rocket, then pat it dry with kitchen paper
Add the rocket, cooked quinoa (still steaming hot? Rinse it under cold water!), sliced spring onion, sugar snap peas 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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