Recipes

Salmon Sashimi and Asian Pea Salad with Quinoa and Miso Dressing

Lactose Free

Lactose Free

Pescatarian

Pescatarian

Ingredients

  • 150g cooked red quinoa and mixed grains
  • A good handful of baby Asian salad leaves
  • 6 radishes, trimmed and thinly sliced
  • 150g frozen peas, defrosted
  • 1 avocado, peeled, stoned and cut into long slices
  • Sea salt flakes & freshly ground black pepper
  • 400g sashimi-grade salmon fillet
  • 2 tbsp black sesame seeds
  • Olive oil
  • A handful of chives, snipped, to serve

For the dressing

  • 100ml mirin
  • A small piece of ginger, finely grated
  • 1 tsp caster sugar
  • 2 tbsp white miso paste
  • 1 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil

Method

  1. Place all the dressing ingredients in a bowl and mix well to combine.
  2. In a mixing bowl, mix together the salad leaves, radish, peas, avocado, the quinoa and half of the dressing.
  3. Season the salmon and sprinkle over the sesame seeds pressing them down lightly onto the fish and drizzle with a little oil.
  4. Heat a frying pan over a medium heat and quickly sear the salmon on both sides for a minute or two, leaving it slightly raw in the middle. Remove from the pan and allow to cool slightly before slicing thinly.
  5. Serve the salmon with the salad, scatter over the chives and drizzle over the remaining dressing.

 

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Celebrate World Vegan Month with Peas!

Celebrating World Vegan Month can be a fun activity for the whole family and provide the perfect opportunity to try out new recipes! World Vegan Month falls in November every year and is the perfect opportunity to learn more about the vegan diet and how you can get protein from tasty veggies namely, delicious peas! It’s important to remember, that making small changes to your diet can go a long way, and you don’t need to completely cut out animal produce to if you don’t want to.

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