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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 an umami citrus dressing, and serve with protein and fibre-rich quinoa. Yum!
Prep Time
20 min
Cuisine
Fusion
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 703 kJ 169 kcal |
2866 kJ 687 kcal |
Fat of which saturates |
10.2 g 2 g |
41.5 g 8.2 g |
Carbohydrate of which sugars |
9.3 g 2.5 g |
37.9 g 10.3 g |
Fibre | 2.6 g | 10.7 g |
Protein | 8.5 g | 34.8 g |
Salt | 0.51 g | 2.08 g |
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.
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
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
Whilst the salmon is cooking, cut 1 [2] orange[s] in half
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
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
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
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
Divide the quinoa salad between plates
Top with the orange slices, sliced avocado and the cooked salmon
Drizzle over the remaining orange-miso dressing and garnish with the sesame seeds
Enjoy!