Salmon and spinach salad with quinoa and coconutdressing
Salmon and spinach – now that’s a combo! A lovely dish from our newest cookbook Cooking with Tinned Fish 2.
cooking time: 20
100 g quinoa
50 ml coconut milk
grate and juice of 2 limes
2 tbsp sesame oil, and extra
1 cm ginger, peeled, chopped
4 tbsp sesame seeds
3 tbsp cashews, chopped
300 g fresh spinach
50 g sea lavander or samphire
½ shallot, chopped finely
1 can of salmon (à 170 g), drained (130 g)
3 tbsp grated coconut
½ pomegranate, seeds removed
½ bunch of coriander, only the leaves
salt and pepper
How to prepare
Salmon and spinach – now that’s a combo! This salmon salad is a lovely dish from our newest cookbook ‘Koken met Vis uit Blik 2’ (Cooking with Tinned Fish 2). Prep as a healthy lunch or dinner side dish.
Feel free to replace the salmon by any tinned fish species you like and mix up the spinach with greens like rocket, romaine and iceberg leaves.
1 Cook the quinoa by following the instructions on the package. Set aside and let it cool down.
2 For the dressing, mix the coconut milk, lime zest and juice, sesame oil and ginger in a small bowl. Set aside.
3 Briefly roast the sesame seeds and cashews in a dry frying pan until they lightly discolor. Let them cool down.
4 Put the spinach and sea lavender or samphire in a large salad bowl, mix in the shallot and salmon, add the quinoa and pour the dressing over. Mix well and season with salt and pepper.
5 Put the sesame seeds and cashews together with the coconut and pomegranate seeds on top of the spinach salad. Serve with the coriander leaves and if you like extra sesame oil.
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