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Smoked Salmon, Pomegranate and Quinoa Salad

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  • Author: Christina Soong Kroeger


A blush-colored salmon salad with pomegranate jewels and sprinkled with quinoa is filling, while still being light.




  • 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


  • 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


  1. Cook quinoa in water according to packet instructions and leave aside to cool.
  2. Steam asparagus and leave to cool.
  3. To assemble salad, spread mixed salad leaves on a large platter.
  4. Top with smoked salmon arranged into casual rosettes, grapefruit, pomegranate, quinoa, asparagus and onion (optional).
  5. Garnish with snow pea sprouts and salmon caviar and serve with dressing.
  • Category: Side
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