Oh, to be a fish on a (sweltering) day like this: ‘super food’ salad

It’s too hot this week to do much. The garden is full of plants drooping in the heat, no matter that they are well watered. The kids too are drooping in their ability to maintain good humour after being cooped up inside all day (high sunburn risk), no one is sleeping…

The life of a fish is therefore looking pretty appealing: swimming around in the cool water all day and, um, swimming… cool… I can’t think beyond that!

In honour of this heat wave, and because my partner is currently in the midst of a salmon obsession, I whipped the following salad up for dinner tonight. It contains at least three ‘super foods’ but, most importantly, is simple and yummy.

All of the proportions here can be adjusted to taste. I don’t like salty food so next time, I’ll go a bit lighter on the dressing for me, but B and our friend (and tonight’s dinner guest!) T thought this was perfect.

Quinoa and salmon salad

This is a recipe in stages, so I have listed these in order…

1. Cooking the quinoa
1 cup white quinoa
2 cups water
Place quinoa in water in a saucepan over high heat. When the water is boiling, turn to simmer. Cook until the water has been absorbed and the quinoa are soft. Turn off heat and let stand for 5 minutes. Spoon into the bottom of a salad bowl

2. Salmon
Salmon cutlets; I had one huge one that was about 500grams
1/8 cup tamari (I like salt-reduced)
3 tbsp mirin
1 tbsp sesame oil
In a bowl or jug, mix tamari, mirin and sesame oil together. Season with pepper if you like. Place salmon on a plate or bowl. Pour most of the tamari mic over the salmon, reserving a little bit for later. Let sit for 10 mins or so, then fry covered until cooked; flip and repeat on the second side.

3. The salad ingredients
Cucumber (we used about 10 cm of a continental cucumber), sliced
3 – 4 big handfuls rocket salad mix
1/2 avocado, diced
1/4 pomegranate, seeds only
1 punnet or a big handful cherry tomatoes
1/2 cob corn, kernels removed and blanched (just put in a pan and pour over boiling water; give it about a minute then drain)
1 handful green beans, cut into 3 cm lengths (blanch in the same way as corn)
1 baby capsicum, diced roughly

To assemble: put quinoa in bottom of salad bowl then arrange salad ingredients on top. Mix well. Drizzle over the reserved marinade (makes a nice dressing too). Then place pieces of salmon on top. If you have any spare sauce in your frypan, pour it over too.

Yummy! This gave three of us enough for seconds (yes, it really is good!)… Add more of everything to make more. Customise it however you like! Enjoy – and keep cool 😉




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