Ancient Grain Salad
A simple, fresh and flavourful salad
Servings 4 people
Calories 692kcal
Equipment
- Chef Knives
- Chopping board
- large mixing bowl
- small mixing bowl
- measuring/weighing utensils
- grill pan
Ingredients
- 400 g salmon cut into 4 fillets
- salt
- oil
Grain Salad
- 1 cup quinoa
- 100 g cherry tomatoes
- ¼ English cucumber
- ½ red onion
- 100 g rocket
- 50 g almonds
- 1 red chilli
- 2 oranges
- 1 avocado
- 60 g raisins
Dressing
- 4 tbsp orange juice
- 4 tbsp olive oil
- salt
Instructions
Grain Salad
- Cook quinoa according to packet and allow to cool
- Slice the cucumber in ½ lengthways and cut into thin slices
- Cut tomatoes in ¼ or ½ depending upon the size
- Thinly slice onion
- Finely chop chilli
- Segment oranges – keep the peel/pulp to squeeze the juice for the dressing
- Roughly chop almonds
- Thinly slice avocado
- Mix all the grain salad ingredients together with the dressing and set aside
Dressing
- Mix ingredients together
Salmon
- Season the salmon and grill with a little olive oil for 2-3 minutes per side or until cooked through – salmon cooking time will vary depending upon thickness
Notes
Tips/Tricks
- i used skinless salmon but you can use skin-on salmon or even substitute halloumi or chicken
- a tail end piece of salmon will cook quicker as it is thinner
- my salmon pieces were 100g in weight and about 1.5” thick
- allow fish to rest for a couple minutes before serving
- this salad will keep for up to 4 days in the fridge
Nutrition
Calories: 692kcal | Carbohydrates: 62g | Protein: 32g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 66mg | Potassium: 1586mg | Fiber: 12g | Sugar: 11g | Vitamin A: 1144IU | Vitamin C: 76mg | Calcium: 156mg | Iron: 5mg