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Sesame Salmon with Lime & Ginger Quinoa Salad

  • Servings 2
  • Preparation time 5 minutes
  • Cooking time 35 minutes
  • Difficulty Easy

Sesame Salmon with Lime & Ginger Quinoa Salad

  • Servings 2
  • Preparation time 5 minutes
  • Cooking time 35 minutes
  • Difficulty Easy

This slow-roasted salmon salad looks very impressive and it is easy to pull together. Enjoy it as a refreshing summer lunch or a light dinner!

FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1

Preheat the oven to 160C

2

Coat the salmon in the sesame oil, season with salt and roast in the oven until cooked (approximately 30 minutes).

3

Place the quinoa in a saucepan with 300 grams of water. Without covering bring to a boil and then turn down to a simmer until all the water is absorbed.

4

Take off the heat, cover the saucepan and leave aside for 5 minutes. Uncover and mix the quinoa up with a fork.

5

For the dressing, put all the ingredients in a jar, cover and shake. Season to taste.

6

Break the salmon into large flakes. Mix the quinoa and the remaining ingredient, add the dressing. Divide between two bowls and top with the salmon.

7

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Ingredients

For the salmon and quinoa salad:

1 piece of salmon (approximately 250 grams)

150 grams quinoa

1 quarter fennel bulb, thinly sliced

1 quarter cucumber, sliced

4 radishes, thinly sliced

1 small handful of coriander, leaves picked

1 small handful of dill, chopped

1 tablespoon of sesame oil

 

For the dressing:

2 tablespoons sunflower oil

1 tablespoon lime juice

2 teaspoons rice wine vinegar

20 grams ginger, peeled and finely chopped

2 teaspoons sesame oil

Barry McBride

MSc, Clinical Development Associate

  • Added 6 August 2021

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