Salmon Salad With Orange-Miso Dressing

Covid increases the awareness of remote working luckily. As a graphic designer, I was spending so much time on the computer; this was causing not having enough time for shopping or cooking. Eventually, I started to gain weight and eat junk food a lot. To stop this, I searched for an online food ordering service and decided to go with Gousto. I loved their branding and brand messaging, as well as their recipes. Since I’m Turkish and enjoy the Mediterranean diet, their recipes were the closest one to my taste. To keep everything in my archive, I’m writing their recipes in here too for future reference.

Recipe for 2

INGREDIENTS

• 70g quinoa
• Vegetable oil
• 2 x 110g skin-on salmon fillets
• 2 oranges
• 2 tbsp white miso paste
• 15mi rice vinegar
• 80g sugar snap peas
• 2 spring onions
• 5g parsley
• 1 avocado
• 50g rocket
• 5g toasted sesame seeds
• Salt to taste
• Pepper to taste

METHOD

1. Rinse the quinoa in a sieve under cold running water. Add the quinoa to a pot with a lid with 180ml 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 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. Your fish is cooked through when it’s opaque and flakes easily
3. Whilst the salmon is cooking, cut 1 orange in half
4. Combine the juice of the orange halves with the miso paste, rice vinegar, 1 tbsp vegetable oil and a generous pinch of salt in a small bowl – this is your orange-miso dressing
5. Peel the remaining orange and slice finely. Cut the sugar snap peas in half lengthways. Trim, then slice the spring onion. Chop the parsley roughly, including the stalks
6. Cut the avocado in half lengthways, around the stone. Remove the stone using a teaspoon. Scoop the avocado out of the skin using a spoon and slice it finely, lengthways
7. Rinse the rocket, then pat it dry with kitchen paper. Add the rinsed rocket, cooked quinoa, sliced spring onion, halved sugar snap peas and parsley to a large bowl. Add most of the orange-miso dressing and give it a gentle mix up – this is your quinoa salad
8. 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!