Prep time: 15 mins (2hrs to mariniate)

Cooking time:  20 mins

Serving: 4 people


*Modify for Low FODMAP

  • Omit apple
  • Swap black quinoa to 1 cup of cooked white quinoa 


Sprout quinoa days in advance.

You will need

  • 1 cup of Lotus Black Quinoa 
  • 3 tbsp of coarse sea salt
  • 2 1/2 tbsp Lotus Coconut Sugar 
  • 1 tbsp of grated ginger 
  • 1 lime (zest only)
  • 500g piece of Tassal Salmon side - pin boned, skin on 
  • 1/4 cup of lime juice 
  • 1/4 cup of mirin
  • 2-3 tbsp macadamia nut oil


  • 1 1/2 tsp celtic sea salt
  • 1 cucumber - finely sliced into disks
  • 1 bunch of coriander - coarsely chopped
  • 1 small handful of mint leaves - coarsely chopped
  • 1 med Modi Apple - julienned thin match sticks
  • Salt Flakes & Pepper to taste 

Step 1

To sprout the quinoa place 1 cup of black quinoa (yields about 2 cups of sprouted quinoa) in a sprouting jar and cover with water then soak for six hours, changing the water at least once. Give them a good wash and then drain. Place back in the sprouting jar and leave in a cool dark place. Every 8 hours rinse with fresh water and drain again. To assist with the sprouting sit the jar upside down in a strainer over a bowl to catch excess water. They will take 2-3 days to sprout and are ready to use when the sprout is as long as the actual grain.


Step 2

To cure the salmon, place salt, coconut sugar, fresh ginger and lime zest into a bowl and combine well, coat both sides of the salmon thoroughly with the mixture. Place on a plate, cover with cling film and put it in the fridge for 2 hours. Don’t leave for any longer than 2 hours or the fish will over cure.


Step 3

To make the salad dressing combine lime juice, mirin, macadamia oil and salt in a bowl and set aside.


Step 4

To smoke the salmon using a smoking rack, preheat the barbecue and light wood chips as per instructions. (Add a sprinkle of hickory chips for more of a smoky flavour). Lightly oil the salmon and lay the fish on the smoker tray and smoke for 5 minutes on high heat, turn down and smoke for 5 minutes on low heat then turn off the heat and leave on the residual heat for another 5 minutes. The flesh becomes slightly darker and slightly tacky to touch, the flesh should still be a bit rosy in the centre. Gently peel off the skin and discard.


Step 5

To assemble, arrange the cucumber, coriander, mint, basil, apple, and sprouted black quinoa on a large serving plate or wide shallow bowl. Flake large pieces of smoked salmon over the salad and spoon over the dressing.



If sprouting quinoa is not an option, use 2 cups of cooked black quinoa.