Roasted Salmon Jewelled Rice and Quinoa Summer Salad

Summer definitely has arrived here and living by the coast means that every weekend the beaches and cafes will be full to bursting, all good for the town’s economy, not so good for us to find a spot to eat or park!


One of the best things about the warmer months is eating outside, I especially love sharing a meal with Mr ND in the garden in the evening, it’s a good time to catch up on our day and relax once Miss ND is fast asleep.


Weekend lunches alfresco are also a favourite here, usually something light and not too time-consuming to make.  I roasted the Salmon the day before as it was to be eaten cold and the rest was a matter of making the rice and Quinoa and chopping the other ingredients.  I made a delicious marinade for the Salmon and a beautifully piquant but citrusy dressing for the salad.

Roasted Salmon Jewelled Rice and Quinoa Summer Salad

Salmon Marinade

1 tablespoon honey
1 tablespoon maple syrup
cayenne chilli, deseeded and chopped (I used around half of a small one)
around 1 inch of Ginger, finely grated
1 tablespoon olive oil
Juice of one Lime

Mix all the ingredients together and pour the marinade over the salmon and leave to marinate for around 30 minutes in the fridge.  Spoon marinade over the salmon once or twice during the 30 minutes.

Pre-heat the oven to 180C/160C fan.  Roast the salmon for around 20 minutes until cooked through, I like it slightly crispy around the edges and do roast for a little longer if necessary.

Let the salmon cool, then refridgerate until needed.



Jewelled Rice and Quinoa Summer Salad

I used 250g Long grain with wild rice and around half a cup of Quinoa both cooked in vegetable stock in separate pans.  Once cooked, let both cool, then combine and set aside.

My ingredients for the salad component were:

4 large Spring onions, thinly sliced
4-6″ Cucumber, diced
Half a medium red Pepper, diced
4 medium radishes, thinly sliced
2 fresh Apricots, chopped
1 large orange, chopped
seeds from 2 Pomegranates

Salad Dressing

Juice of 1 large orange and 1 lemon
3 Tablespoons Olive Oil
1 generous teaspoon Dijon Mustard
freshly ground black pepper to your taste

Mix ingredients together in a small jug and stir well.

Combine the cooked rice and Quinoa with the salad ingredients and spread onto a large serving plate.  Chop the cooked Salmon into small cubes and dot around the plate.   Once served, pour dressing over the individual servings.  Tuck in!



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