Lunch & Dinner

Enjoy as any main meal of the day!

Caramelised Custard Apple, Salmon & Quinoa Salad

Caramelised Custard Apple, Salmon & Quinoa Salad

10 mins
45 mins
A little time and effort

The perfect combo of sweet and savoury. This warm autumn salad of caramelised custard apple, salmon and quinoa will have you coming back for more!

icon ingredients


  • 1/2 cup custard apple segments, seeds removed 
  • 1 tsp brown sugar 
  • 2 tbsp water 
  • 3 tsp olive oil, divided 
  • 400 g salmon filets, skinless 
  • 1 cup dry quinoa 
  • 1 cup vegetable stock + 1/2 cup water 
  • 200 g snow peas, thinly sliced 
  • 1/4 cup coriander leaves 
  • 1 cup baby spinach leaves 
  • 3 tsp miso paste, divided 
  • 2 tbsp rice wine vinegar 
  • 2 tsp soy sauce 
  • 2 tsp sesame oil 
  • 2 tsp sesame seeds 
  • Salt & pepper 

icon method


  • Place quinoa, stock and water in a medium saucepan over high heat. Bring to a boil, then cover and reduce to very low. Simmer gently for 10 minutes, remove from heat and set aside, still covered, for a further 10 minutes. Fluff with a fork and tip onto a serving platter. 
  • Drizzle salmon with 2 tsp of the olive oil and a pinch of salt and pepper. Cook in a skillet over medium-high heat for 3 minutes per side, or until cooked to your liking. Remove salmon from pan and set aside to rest. 
  • Add remaining 1 tsp olive oil and the sliced snow peas to the same skillet used for the salmon. Sautee over medium-high heat for 1 - 2 minutes until bright green and tender-crisp. Add snow peas to the platter with the quinoa and toss to combine. 
  • Place 1 tsp miso, 1 tsp brown sugar and 2 tbsp water in a heavy-based skillet over medium-high heat. Whisk to combine and bring to the boil. Add custard apple pieces and stir for 20 - 30 seconds only. Remove pan from heat and spoon the caramelised custard apple onto the quinoa. Reserve any pan juices. 
  • Whisk together the reserved pan juices, remaining miso, rice wine vinegar, soy sauce, sesame oil and sesame seeds to make a dressing. 
  • Toss quinoa with the spinach and coriander. Flake salmon over the salad, and drizzle with miso dressing to serve. 


  • To prepare custard apple: slice fruit in half, scoop large pieces of flesh from skin using a spoon, and remove seeds. Discard seeds and skin.


caa recipe lunch custard apple salmon quinoa salad 002

caa recipe lunch custard apple salmon quinoa salad 003