Salmon and Spinach Salad with Coconut Dressing

Name: Salmon and Spinach Salad with Coconut Dressing
Ingredients: ½ cup (100 g) quinoa; 3 tablespoons cashews, coarsely chopped; 4 tablespoons sesame seeds; 1 cup (50 g) chopped thin asparagus; 8 cups (200 g) fresh spinach; One 6-ounce (170 g) tin of salmon, drained; ½ shallot, finely chopped; Seeds of ½ pomegranate; 3 tablespoons freshly grated coconut*; Salt and pepper, to taste; ½ bunch of cilantro, leaves only; ¼ cup (50 ml) coconut milk; Salt and pepper, to taste; Zest and juice of 2 limes; 2 tablespoons sesame oil, plus extra; ⅓-inch (1 cm) piece of ginger, peeled and minced

Preparation info

Serves
2
as a lunch

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

Salad

½ cup (100 g) quinoa
4 tablespoons sesame seeds

Salad
Lunch
Gluten-free
Pescatarian

Method

Cook the quinoa according to the package directions. Set aside and leave to cool.
To make the dressing: Combine the coconut milk, lime juice and zest, sesame oil, and ginger in a small bowl. Set aside.
To make the salad: Briefly toast the sesame seeds and the cashews in a dry frying pan until lightly colored. Leave to cool.
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