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Salmon Salad With Orange-Miso Dressing

Salmon Salad With Orange-Miso Dressing

Rating
4.5rating out of 5

(411 reviews from our customers)

Prep Time

20 min

Cuisine

Fusion

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

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Orange
2 oranges
Spring-onion
2 spring onions
Rocket salad
50g rocket
Sugarsnap-peas
80g sugar snap peas
fresh-coriander
5g coriander
Miso-paste
1 tbsp white miso paste †
quinoa
70g quinoa
Avocado
1 avocado
rice-vinegar
1 rice vinegar sachet (15ml)
Sesame-seeds
1 toasted sesame seed sachet (5g) †
salmon fillets skinless
2 x 110g skin-on salmon fillets †
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 orange
  • 1 spring onion
  • 50g rocket
  • 80g sugar snap peas
  • 5g coriander
  • 1 tbsp white miso paste<span class="strong">†</span>
  • 70g quinoa
  • 1 avocado
  • 1 rice vinegar sachet (15ml)
  • 1 toasted sesame seed sachet (5g)<span class="strong">†</span>
  • 2 x 110g skin-on salmon fillets<span class="strong">†</span>
Typical Values per 100g per serving
Energy 703 kJ
169 kcal
2819 kJ
676 kcal
Fat
of which saturates
10.3 g
2 g
41.2 g
8.2 g
Carbohydrate
of which sugars
9.2 g
2.4 g
36.7 g
9.8 g
Fibre 2.5 g 10 g
Protein 8.4 g 33.8 g
Salt 0.31 g 1.25 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%)
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

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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Divide the quinoa salad between plates

Top with the orange slices, sliced avocado and the cooked salmon

Drizzle over the remaining dressing and garnish with the sesame seeds

Enjoy!

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