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!
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
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.
Tips:
- 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.
