Salmon salad with quinoa, edamame and avocado
A warm salmon salad: oven-baked salmon in chunks on quinoa, baby spinach, edamame, sugar snap peas, cucumber, cherry tomatoes and a little avocado, with a dressing of quark, lemon, dill and mustard. Many make it with hot-smoked salmon, or with wheat berries or potatoes instead of quinoa.
- 25 minTime
- 18 minHands-on
- 4Portions
- ≈ 60 krper portion
- 590kcal per portion
Ingredients for 4 portions
- 2 ½ dlQuinoa
- 450 gSalmon fillet, skinless, in 4 pieces
- to tasteSalt
- to tasteBlack pepper
- 150 gEdamame, frozen, shelled
- 150 gSugar snap peas
- ½Cucumber
- 250 gCherry tomato
- ½Red onion
- ½Avocado
- 1 ½ dlQuark
- 1Lemon, zest and juice
- 3 ½ tbspDill, chopped
- 1 tspMustard
- 1 tspHoney
- 70 gBaby spinach
Method
- Heat the oven to 200 °C. Rinse the quinoa in a sieve and put it on to cook in water with a little salt according to the packet instructions.
- Cook the quinoa for about 15 minutes, until tender. Drain and let it steam dry.
- Put the salmon in an ovenproof dish and season with salt and pepper. Bake in the middle of the oven for 12–15 minutes, until just cooked through.
- Cook the edamame and sugar snap peas in lightly salted water for 2 minutes and rinse them under cold water.
- Cut the cucumber into chunks, halve the tomatoes and thinly slice the red onion. Peel the avocado and slice it.
- Stir together the dressing of quark, lemon zest and juice, dill, mustard and honey. Season with salt and pepper.
- Spread the spinach on a platter or plates and top with the quinoa, edamame, sugar snap peas and vegetables. Add the salmon in chunks and serve with the dressing.
The cost is estimated from Swedish grocery prices.
