Salmon and Spinach Salad with Coconut Dressing from The Tinned Fish Cookbook: Easy-To-Make Meals fro
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 as...
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Skillet
- Microplane
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
- pepper
- ½ bunch of cilantro, leaves only
- ¼ cup (50 ml) coconut milk
- Zest and juice of 2 limes
- 2 tablespoons sesame oil, plus extra
- ⅓-inch (1 cm) piece of ginger, peeled and minced
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