Up your gourmet game with this recipe from international award-winning chef Andrew Brown. Serves 4-6.
SHOPPING LIST
600gm salmon fillet (skin on preferable)
2 cups quinoa
3 cups water
6 red radishes (thinly sliced)
1 cup watercress
½ cup celery (thinly sliced)
1 Granny Smith (thinly sliced)
½ small radicchio (ripped)
1 fennel bulb (thinly sliced)
2 lemons (juice and finely grated zest)
50ml extra virgin olive oil
Salt and fresh ground pepper to taste
MAKING IT HAPPEN
Rinse quinoa, and bring to the boil with water. Simmer for 15 minutes, stirring regularly. Run under cold water to cool, strain and add to mixing bowl. Heat small amount of cooking oil to a medium-high heat in a heavy-based frying pan. Place salmon skin down and cook two-thirds through before turning off heat, turning the salmon and cooking for 2-3 minutes. Remove and let cool, reserving any salmon oil from the pan. Add lemon juice, olive oil, reserved salmon oil (cooled) to quinoa and season to taste. Add remaining ingredients (except salmon) and gently mix to combine the ingredients evenly. Transfer to your service bowl. Flake the salmon into chunky pieces with a fork and roughly chop up the crispy skin and sprinkle over the salad. Place the flaked salmon on top of the salad.