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Salmon sashimi salad with quinoa and miso dressing
Serves 4 Starters and mains
Ingredients
- 150g red or white quinoa
- 60g baby Asian salad leaves
- 12 radishes, trimmed and thinly sliced
- 100g Edamame beans, podded
- 1 small avocado, peeled, stoned and cut into wedges
- 00g sashimi-grade salmon fillet (available from good fishmongers; if it is to be made into sushi it will come as a long thin fillet, ideal for slicing)
- 2tbsp black sesame seeds
- handful chives, snipped
- chive flowers (optional)
For the miso dressing
- 80ml mirin
- 75ml saké
- 1tbsp caster sugar
- 2tbsp white miso paste
- 1tbsp rice wine vinegar
- 2tsp soy sauce
- 1tsp sesame oil
Method
Place the quinoa in a small saucepan with 300ml water.
Bring to the boil and simmer gently, uncovered for 10-15 minutes until the grains are al dente and the water absorbed. Set aside to cool in the pan.
To make the dressing, place the mirin, saké and caster sugar in a small saucepan. Heat gently, stirring until the mixture reaches the boil. Simmer for 1 minute, then set aside to cool completely. Whisk in the remaining ingredients until evenly combined.
Transfer the quinoa to a bowl and stir through the salad leaves, radish slices and edamame beans. Add 1⁄2 of the dressing and stir well.
Season the salmon fillets and sprinkle with the sesame seeds, pressing lightly into the flesh. Drizzle with a little oil. Heat a dry frying pan until hot. Add the salmon and cook for 30 seconds each side until just charred on the outside. Cool for 10 minutes and then thinly slice.
Arrange the salad on plates with the salmon and avocado wedges. Scatter over the chives and chive flowers (if using). Drizzle with the remaining dressing to serve.
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