Indy Power: Salad that's smokin' hot!
Succulent hot-smoked salmon mingles with zingy vinaigrette in this super summer salad
Hot smoked salmon salad
Enjoy a simple citrus vinaigrette drizzled over fluffy quinoa, light greens, fragrant dill and flaked hot-smoked salmon.
Serves 4. Gluten-free & dairy-free
For the salad:
4 spring onions
½ a cucumber
A large handful of fresh dill
140g hot-smoked salmon
30g mixed seeds, toasted
For the dressing:
3 tbsp lemon juice
1 tsp Dijon mustard
60ml olive oil
Sea salt and pepper
Add the quinoa and stock to a saucepan on medium heat. Pop the lid on and cook until all of the liquid has been absorbed. Take it off the heat and leave it to steam with the lid on for 5 minutes, then let it cool.
Slice the spring onions and cucumber and add them to your serving bowl. Roughly chop the dill and add it in along with the salad greens.
Tear the salmon into smaller pieces and add it to the bowl with the cool quinoa.
Whisk together the dressing ingredients, drizzle it over the salad, sprinkle on the toasted seeds and toss well.
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