Salmon Quinoa Salad with Lemony Dressing Rocket, Corn and Black Beans
A light, fresh and zingy dressing makes this dish pop. We've combined quinoa, black beans, corn and rocket with seared salmon for a protein packed supper. Lightly dusted with cumin, the salmon is the star of the show, flakey and delicious. We like to keep ours pink on the inside for maximum moisture.
Number of servings
Ingredients
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2 Salmon Fillets (Skinless)
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1 Cup Rocket
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1⁄2 Cup White Quinoa
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1 Sweet Corn Cob
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150 Gram Black Beans
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1 Tsp Cumin
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1 Shallot
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3 Tbsp Lemon Vinaigrette
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Food Processor
Stick Blender
Fine Strainer
1 Cook Quinoa
Place white quinoa into fine sieve and rinse well under cold water. Place quinoa in a pot covered with cold water and bring to the boil. Reduce heat and simmer for about 10 minutes or until quinoa is tender. Drain and rinse to cool.
Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.
2 Cook Salmon
Pat salmon fillets dry and dust with cumin, salt and pepper. Heat pan over medium high heat and add a small drizzle of oil. Add the salmon and cook for 3-4 minutes on both sides until cooked to your liking. Set aside to rest.
Tip! We like to cook our salmon medium for maximum moisture.
3 Make Salad
Cut kernels from sweetcorn cob. Rinse and drain black beans. Finely slice shallot. Combine corn, beans, shallots and quinoa with rocket and toss gently. Dress lightly at this stage if you like or serve the lemon vinaigrette on the side and add it to taste.
4 You Plate It
Place salad on plates and top with a piece of salmon, serve with lemon vinaigrette.
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