Salmon Sashimi and Asian Pea Salad with Quinoa and Miso Dressing

Lactose Free

Lactose Free




  • 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


  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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