Warm Quinoa Salad with Avocado, Pancetta and Alaska Smoked Salmon

Warm Quinoa Salad with Avocado, Pancetta and Alaska Smoked Salmon
Yield 4
Author Alaska Seafood Marketing Institute
Prep time
7 Min
Cook time
10 Min
Total time
17 Min

Warm Quinoa Salad with Avocado, Pancetta and Alaska Smoked Salmon

A colorful, bright quinoa and vegetable salad topped with Alaska smoked salmon is just right for a light lunch or dinner. Photo credit Steve Lee.

Ingredients

  • 2 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • Dash of honey
  • Sea salt flakes
  • Freshly ground black pepper
  • 1 packet of cooked red and white quinoa
  • 1 cup tender-stem broccoli, cut into small florets and blanched
  • 2 6 oz tins of Shoreline Smoked King or Coho Salmon
  • 1 small avocado, peeled and diced
  • 1/2 cup frozen edamame beans or peas
  • 4 spring onions, finely chopped
  • A handful of parsley leaves
  • A handful of mint
  • 2 small punnets salad cress, snipped
  • 4 eggs, boiled
  • 4 rashers crispy Pancetta

Instructions

  1. Make the dressing: Whisk the Dijon mustard and red wine vinegar together in a salad bowl; whisk in the olive oil and honey and season with salt and pepper to taste.
  2. Prepare the salad: Add the quinoa to the bowl along with the broccoli, smoked salmon, avocado, edamame beans or peas and scallions, then toss everything together. Add the herbs and watercress and toss again.
  3. Garnish and serve: Top with a warm boiled egg and some crispy pancetta.
 

Shoreline Wild Salmon offers a wild caught product with unmatched quality while also providing transparency into how its caught and where it comes from. Click the button below to shop for premium, hook and line caught Smoked King and Coho Salmon, which is available to be shipped right to your door.