Intolerance: Gluten free, low lactose, dairy free, modify for Low FODMAP
*Modify for Low FODMAP:
- Omit apple
- Swap black quinoa to 1 cup of cooked white quinoa
Ingredients
SPROUTED QUINOA
1 cup black quinoa
water
SALMON
3 tbsp coarse sea salt
2 ½ tbps coconut sugar
1 tbsp of grated ginger
1 lime (zest only)
500g whole piece of Salmon side, pin boned, skin on
40mls extra virgin oil for after the fish has cured.
DRESSING
¼ cup of lime juice
¼ cup mirin
2-3 tbsp macadamia nut oil
1 ½ tsp Celtic sea salt
SALAD
1 cucumber, finely sliced into disks
1 bunch of coriander, coarsely chopped
1 handful of mint leaves, coarsely chopped
1 small handful of basil, coarsely chopped
1 med apple julienned thin matchsticks
1 cup black quinoa, sprouted
Salt flakes and pepper to taste
Method
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To sprout the quinoa place 1 cup of black quinoa (yields about 2 cups of sprouted quinoa) in a sprouting jar and cover with water then soak for six hours, changing the water at least once. Give them a good wash and then drain. Place back in the sprouting jar and leave in a cool dark place. Every 8 hours rinse with fresh water and drain again. To assist with the sprouting sit the jar upside down in a strainer over a bowl to catch excess water. They will take 2-3 days to sprout and are ready to use when the sprout is as long as the actual grain.
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To cure the salmon, place salt, coconut sugar, fresh ginger and lime zest into a bowl and combine well, coat both sides of the salmon thoroughly with the mixture. Place on a plate, cover with cling film and put it in the fridge for 2 hours. Don’t leave for any longer than 2 hours or the fish will over cure.
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To make the salad dressing combine lime juice, mirin, macadamia oil and salt in a bowl and set aside.
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To smoke the salmon using a smoking rack, preheat the barbecue and light wood chips as per instructions. (Add a sprinkle of hickory chips for more of a smoky flavour).
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Lightly oil the salmon and lay the fish on the smoker tray and smoke for 5 minutes on high heat, turn down and smoke for 5 minutes on low heat then turn off the heat and leave on the residual heat for another 5 minutes. The flesh becomes slightly darker and slightly tacky to touch, the flesh should still be a bit rosy in the centre. Gently peel off the skin and discard.
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To assemble, arrange the cucumber, coriander, mint, basil, apple, and sprouted black quinoa on a large serving plate or wide shallow bowl. Flake large pieces of smoked salmon over the salad and spoon over the dressing.
TIP: If sprouting quinoa is not an option, use 2 cups of cooked black quinoa.
“This is an edited recipe extract from Karen Martini & Richard Barassi – The Intolerant Cooks and airs weekly at 4pm Sunday on 7Two.”
