Description
A blush-colored salmon salad with pomegranate jewels and sprinkled with quinoa is filling, while still being light.
Ingredients
Scale
Salad
- 3 cups water
- 1 cup quinoa
- 1 bunch asparagus, trimmed
- Mixed salad leaves
- 250 grams Huon Reserve Selection Whisky Cured Tasmanian Cold Smoked Salmon
- 1 ruby grapefruit, peeled, sliced and halved into mini fan shapes
- Seeds from 1 pomegranate
- Half red onion (optional)
- Handful snow pea sprouts (optional)
- 2 tablespoons Huon Reserve Selection Hand-Milked Tasmanian Salmon Caviar
Dressing
- 3 tablespoons best quality virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon mild grainy mustard
- Salt and pepper to taste
Instructions
- Cook quinoa in water according to packet instructions and leave aside to cool.
- Steam asparagus and leave to cool.
- To assemble salad, spread mixed salad leaves on a large platter.
- Top with smoked salmon arranged into casual rosettes, grapefruit, pomegranate, quinoa, asparagus and onion (optional).
- Garnish with snow pea sprouts and salmon caviar and serve with dressing.
- Category: Side