Sweet Chilli Salmon Salad

Sweet Chilli Salmon Salad | The Mother Cooker

Finding filling lunches has been a challenge since becoming pescatarian, but I finally feel like I am finding my feet. I have been eating a lot of salmon lately. Be it in fajitas, my fried rice, or simply steamed with pesto and vegetables. This salad contains quinoa, kale and edamame, which are all good sources of vitamins and proteins. They also help to keep you fuller for longer, which is always great. It’s super simple to put together and will last for two days in the fridge.

Serves: 2
Prep time: 10 mins
Cook time: 25 mins

  • 2 salmon fillets, steamed
  • 3 handfuls of curly kale, massaged
  • 3 handfuls of rocket and spinach
  • 100g cooked quinoa
  • Handful of cherry tomatoes
  • 1 carrot, grated
  • 100g frozen edamame, thawed
  • Sweet chilli sauce
  • Sesame seeds, optional
  • Coriander, optional
  • Pinch of salt and pepper
  1. Cook quinoa to packet instructions, I like to cook mine in vegetable stock. Just to give it a little extra flavour. Drain, fluff with a fork and set aside.
  2. To steam salmon, wrap your fillets in some tin foil and place on a baking tray in a pre-heated oven at 200c/gas mark 6 for 25 mins. Remove skin and break apart with two forks. Or you could simply leave it as a whole fillet.
  3. Chop tomatoes in half. Pop kale into a bowl, tear to remove woodier elements and massage with a little olive oil to soften. Grate carrot and defrost your edamame in hot water for 5 mins, then drain. Leave everything to the side until salmon and quinoa are cooked.
  4. If wanting to make this for work, store in a container in this order: quinoa at the bottom, then edamame, tomatoes, carrot, then salmon and all leaves on the top. Add the dressing in the morning, or simply take the bottle with you. Mix everything to combine when ready.
  5. If eating straight away, simply add everything to a bowl, add 1 and a half tbsp of sweet chilli sauce and toss to combine. Top with sesame seeds and coriander, season to taste.