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Salmon Salad With Orange-Miso Dressing

Salmon Salad With Orange-Miso Dressing

4.5rating out of 5

(279 reviews from our customers)

Prep Time

20 min



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



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!

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!

For 2 people (double for 4)
2 oranges
2 spring onions
Rocket salad
50g rocket
80g mangetout
5g coriander
1 tbsp white miso paste †
70g quinoa
1 avocado
1 rice vinegar sachet (15ml)
1 toasted sesame seed sachet (5g) †
salmon fillets skinless
220g 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 mangetout
  • 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>
  • 220g skin-on salmon fillets<span class="strong">†</span>
Typical Values per 100g per serving
Energy 701 kJ
168 kcal
2812 kJ
674 kcal
of which saturates
10.3 g
2 g
41.1 g
8.2 g
of which sugars
9 g
2.2 g
36.2 g
9 g
Fibre 2.6 g 10.3 g
Protein 8.5 g 34 g
Salt 0.06 g 0.23 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
1 spring onion
spring onion
50g rocket
wild rocket
80g mangetout
mange tout
5g coriander
1 tbsp white miso paste
water, soy beans, rice, salt, ethyl alcohol
70g quinoa
1 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 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)

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, skin-side down and 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


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 mangetout 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


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


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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


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