Beetroot Cured Salmon Gravlax with Pomegranate, Quinoa and Ginger Lemon Dressing
A fresh and vibrant summer salad!
A refreshing salad packed with succulent salmon, pomegranate, quinoa and a zesty ginger lemon dressing.
Follow the cure instructions from the Beetroot Cured Salmon Gravlax recipe.
Ingredients
Beetroot Cured Salmon Gravlax
- 500g fresh salmon
- 1/2 cup sugar
- 1/2 cup sea salt
- 1/2 cup fresh grated beets
- 1tsp white peppercorns crushed
Salad
- 2 cups cooked quinoa
- 1 cup baby mung beans
- 1/2 cucumber finely diced
- 1 cup pomegranate pearls
- Fresh mint leaves
Dressing
- 2 Tbsp pomegranate vinegar
- 2 tsp fresh grated ginger
- Juice of 1 large lemon
- Juice of 1 orange
Method
- Follow the cure instructions.
- Mix all salad ingredients with the finely sliced salmon gravlax.
- Mix all dressing ingredients in a jar and shake well. Add to salad as needed.
Handy Tips
Remove the salmon for a great vegetarian option!
