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Smoked sockeye salmon citrus quinoa bowl with edamame

Serves: 2

Cooking Time: 30mins

Method

Ingredients
  1. Warm the quinoa slightly and transfer to a bowl.
  2. Segment the orange, reserving any juice that collects for the dressing.
  3. In a small bowl, whisk together the olive oil, lemon juice, orange juice, Dijon mustard, maple syrup, dill, chives, salt and pepper.
  4. Pour the dressing over the warm quinoa and toss well.
  5. Fold the baby spinach through the dressed quinoa until just softened, then gently mix in the edamame and orange segments.
  6. Divide the quinoa between two bowls. Slice the avocado and arrange on top, then flake the smoked salmon over the bowls. Finish with a little extra black pepper or fresh herbs if desired.

What you’ll need:

For the bowl

  • 250g cooked quinoa
  • 150g LEAP smoked sockeye salmon
  • 100g edamame (cooked, podded)
  • 1 large orange
  • 1 ripe avocado
  • 60g baby spinach, chopped 

For the herb and citrus dressing

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp fresh orange juice 
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • salt and pepper to taste

Smoked Sockeye Salmon

Smoked Sockeye Salmon
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The best salmon

Best smoked salmon ever. Really wonderful taste and texture.

(Review by emmyc)

Lovely!!

So much better than farmed salmon. Lean meat and it tastes great.

(Review by Hannah111)

Really good!

This is now on repeat-buy. One of the best wild smoked salmon I've had.

(Review by LucindaW)