Superfood Salmon Pot with Citrus Dressing from The Scottish Salmon Company
Adding hot or cold smoked salmon to a mason jar packed full of your favourite veggies is a quick and easy way to contribute towards your daily intake of Omega 3s and Vitamin D! And it’s fun and tasty too!
The Scottish Salmon Company has been named as finalists in the ‘Export’, ‘Innovation’ and ‘New Product’ categories at this year's Highlands & Islands Food & Drink Awards.
The Highlands & Islands Food & Drink Awards will be held for the thirteenth time on Friday 20 October 2017 at the Kingsmills Hotel in Inverness. With some of the best natural produce in the world, the Awards showcase the wide range of food and drink products in the region and the equally diverse profile of businesses, from internationally renowned companies to innovative producers.
For more information about the awards visit http://www.hifoodanddrinkawards.com
Ingredients: Serves 2
150g hot or cold smoked Scottish salmon cut into 3/4 inch chunks
120g quinoa or cous cous
2 radishes, finely sliced
1 carrot, grated
6 cherry tomatoes, halved
1 ripe avocado, sliced
80g edamame beans or other beans of your choice
Handful rocket leaves
Handful iceberg lettuce, chopped
For the citrus dressing:
1 lemon, zest and juice
1 orange, zest and juice
1 tbsp white wine vinegar
2 tbsp Dijon mustard
2 tbsp extra-virgin rapeseed oil
Salt and freshly ground black pepper for seasoning
Method:
1. Cook the quinoa according to pack instructions and set aside to cool.
2. To make the dressing, place the ingredients in a small bowl and mix together. Season with salt and pepper to taste.
3. To create your Superfood Salmon Pot, pour the dressing into the bottom of the mason jar. Layer the vegetables and quinoa as you wish and then top with the smoked salmon. Seal the lid and keep refrigerated for at least an hour to let the flavours infuse before eating.
In association with Taste Communications.
www.tastecommunications.co.uk
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