Salmon and quinoa make effortlessly a flavourful and healthy salad. If you add wild rice, then you have a wholesome meal, packed with nature’s goodness. Wild rice rice mix and quinoa from Foodsaver Stores are such a game changer since they are partly cooked and you can use them straight from the freezer. So you can whip up this salad in 30 minutes tops!

Foodsaver salmon fillets are individually wrapped so you can half the recipe if you prefer. However, this salad is great for crowds as you can easily adjust the ratio. Increase the quinoa if you are a fan, use less or more rice, do whatever makes you happy. I personally like salmon so my version is packed with this healthy and flavourful fish.

Ingredients

• 900 grams Foodsaver salmon fillets
• Maldon sea salt and black pepper
• 1 Tbs Minerva extra virgin olive oil
• 1 Tbs Ardo sliced ginger
• 300 grams Foodsaver wild rice
• 250 grams Foodsaver quinoa
• 500 grams Asian choice edamame
• 1 cup fresh coriander leaves*

For the dressing

• Zest and juice of 3 limes*
• 1 Tbs Kikkoman soy sauce
• 3 Tbs sweet chilli sauce
• 2 Tbs mayonnaise
• 1 tsp Ardo sliced chilli
• 1 Tbs Ardo sliced ginger
• 2 Tbs Ardo sliced spring onion
• 70 grams Foodsaver red and green sliced peppers

*All ingredients from Foodsaver Stores except those marked with an asterisk

 

Method

Place thawed salmon fillets in a baking pan. Season with salt and pepper. Bake at 200 C for 12 minutes. Remove from the oven and cover loosely with foil. Let them cool enough to flake.

Put 1 tablespoon ginger in a skillet with 1 tablespoon olive oil. Cook over medium heat for about a minute. Then add wild rice and quinoa. Cook over low-medium heat until fully thawed and fluffy. Transfer on a baking sheet to cool.

Put edamame in a bowl. Cover with boiling water. Let them stand for 10 minutes. Press edamame to release the beans.

Make the dressing by combining all ingredients in a small blender or small food-processor. Blend until you have a chunky dressing.

Assemble the salad: Put cooled rice and quinoa in a large bowl. Flake salmon and add most of it to the bowl together with the edamame beans. Pour over 2/3 of the dressing and mix well. Try not to brake the salmon into very small pieces. Add the remaining salmon and dressing.

It’s best if you let the salad stand for an hour before serving. The rice and quinoa will absorb all the great flavours from the dressing making this one delicious salad. Salad keeps well (but never lasts!) covered in the fridge.