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Teriyaki Smoked Salmon Salad

Flaked hot-smoked salmon over cooled quinoa with raw vegetables and avocado, tossed with a teriyaki dressing cut with fresh citrus so it stays bright instead of syrupy.
Print Recipe
Prep Time 15 minutes
Servings: 2
Calories: 420
Ingredients Method

Ingredients
  

  • 1 cup cooked quinoa or brown rice cooled
  • 8 ounces hot-smoked salmon flaked into large pieces
  • 1/2 cucumber seeded and thinly sliced
  • 1 medium carrot peeled into thin ribbons
  • 3 scallions thinly sliced
  • 1/2 avocado sliced
  • 3 tablespoons teriyaki sauce
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds for garnish

Method
 

  1. Divide the cooled quinoa or rice between two bowls as the base.
  2. In a small bowl, whisk together the teriyaki sauce, lime juice, and sesame oil until combined. Set aside.
  3. Arrange the cucumber, carrot ribbons, and scallions over the grain base.
  4. Break the smoked salmon into large flakes with a fork and scatter it over the vegetables.
  5. Add the avocado slices, tucking them in among the other vegetables.
  6. Drizzle the teriyaki dressing evenly over both bowls just before serving.
  7. Sprinkle with sesame seeds and serve immediately.