Salmon Sashimi and Asian Pea Salad with Quinoa and Miso Dressing | Birds Eye

Ingredients

• 150g cooked Red Quinoa and Mixed Grains
• A good handful of Baby Asian Salad Leaves
• 6 Radishes, trimmed and thinly sliced
• 150 g Garden Peas 375g Birds Eye Peas, defrosted
• 1 Avocado, peeled, stoned and cut into long slices
• Sea Salt Flakes & Freshly Ground Black Pepper
• 400g Sashimi-Grade Salmon Fillet
• 2 TBSP Black Sesame Seeds
• Olive Oil
• A handful of Chives, snipped, to serve
• For the Dressing:
• 100ml Mirin
• A small piece of Ginger, finely grated
• 1 TSP Caster Sugar
• 2 TBSP White Miso Paste
• 1 TBSP Rice Wine Vinegar
• 2 TBSP Soy Sauce
• 1 TBSP Sesame Oil