Salmon Salad With Ancient Grains and Edamame

  • 10 minsCooks in 10 mins
  • Easy Easy
  • Serves 2Serves 2


Step 1

Bring a medium saucepan of water to the boil; blanch broccolini and edamame for a few minutes. Drain and rinse under cold water.

Step 2

Heat the Ancient grains mix according to instructions, transfer to a bowl. Add lemon juice and oil; season with salt and freshly ground black pepper. Stir to coat the grains.

Step 3

Arrange spinach leaves and red cabbage in the base of two wide bowls. Spoon over dressed grains: add broccolini, edamame, diced capsicum and crumbled cheese. Break salmon into bite size pieces and arrange over the top of the salad. Serve with lemon wedges and extra ground black pepper.


150g Tassal Cooked Tassie Salmon

1 bunch broccolini, trimmed and halved

1 cup frozen podded edamame beans

2 cups baby spinach leaves, rinsed

1 cup shredded red cabbage

250g pre-cooked microwave Ancient grains mix

1 tablespoon lemon juice

1 tablespoon extra-virgin olive oil

½ red capsicum, diced

70g goats cheese

Lemon wedges, to serve