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