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Warm Quinoa Salad with Avocado, Pancetta, & Alaska Smoked Salmon

Warm Quinoa Salad with Avocado, Pancetta, & Alaska Smoked Salmon

A colorful, bright quinoa and vegetable salad topped with Alaska smoked salmon is just right for a light lunch or dinner. Photo credit Steve Lee.

Warm Quinoa Salad with Avocado, Pancetta, & Alaska Smoked Salmon

Rated 5.0 stars by 1 users

Servings

4

Prep Time

7 minutes

Cook Time

10 minutes

Another way to have Popsie's wild-caught smoke salmon on your menu.

Author:

Recipe courtesy of the Alaska Seafood Marketing Institute

Image of Warm Quinoa Salad with Avocado, Pancetta, & Alaska Smoked Salmon

Ingredients

2 tsp Dijon mustard
2 tbsp red wine vinegar
2 tbsp olive oil
Dash of honey
Sea salt flakes
Freshly ground black pepper
1 packet of cooked red and white quinoa
1 cup tender-stem broccoli, cut into small florets and blanched
1-2 packages of Popsie’s wild-caught smoked salmon, flaked into bite sized pieces
1 small avocado, peeled and diced
1/2 cup frozen edamame beans or peas
4 spring onions, finely chopped
A handful of parsley leaves
A handful of mint
2 small punnets salad cress, snipped
4 eggs, boiled
4 rashers crispy Pancetta

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Directions

Step 1: Make the dressing

Whisk the Dijon mustard and red wine vinegar together in a salad bowl; whisk in the olive oil and honey and season with salt and pepper to taste.

Step 2; prepare the salad

Add the quinoa to the bowl along with the broccoli, smoked salmon, avocado, edamame beans or peas and scallions, then toss everything together. Add the herbs and watercress and toss again.

Step 3: Garnish and serve

Top with a warm boiled egg and some crispy pancetta.

Recipe Note

Try it with our smoked sablefish as well!

Where to Buy the Best Wild Caught Fish

Shop Popsie's Wild Alaska Salmon, Halibut, Sablefish and Cod Boxes