Salmon Sashimi and Asian Pea Salad with Quinoa and Miso Dressing

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Salmon Sashimi and Asian Pea Salad with Quinoa and Miso Dressing

Logo Thanks to Yes Peas !

If you’re feeling creative and are looking for a delicious fish-based dish, then this one’s for you!

Packed with a variety of delicious fresh ingredients, it will be a hit with your friends and family.

Salmon is also full of healthy nutrients including vitamin D, vitamin B12 and potassium, so it’s definitely one you should include in your mealtime prep to help maintain a healthy, balanced diet.

Nr of servings
Difficulty Level


150g cooked Red Quinoa and Mixed Grains
A good handful of Baby Asian Salad Leaves
6 Radishes, trimmed and thinly sliced
Birds Eye Peas, defrosted
Birds Eye Garden Peas 375g
1 Avocado, peeled, stoned and cut into long slices
Sea Salt Flakes & Freshly Ground Black Pepper
400g Sashimi-Grade Salmon Fillet
2 TBSP Black Sesame Seeds
Olive Oil
A handful of Chives, snipped, to serve
For the Dressing:
100ml Mirin
A small piece of Ginger, finely grated
1 TSP Caster Sugar
2 TBSP White Miso Paste
1 TBSP Rice Wine Vinegar
2 TBSP Soy Sauce
1 TBSP Sesame Oil


  1. Mix all the dressing ingredients together, mixing well to combine.

  2. In a mixing bowl, mix together the salad leaves, radish, peas, avocado, the quinoa and half of the dressing.

  3. Season the salmon and sprinkle over the sesame seeds pressing them down lightly onto the fish and drizzle with a little oil.

  4. Heat a frying pan over a medium heat and quickly sear the salmon on both sides for a minute or two, leaving it slightly raw in the middle.  Remove from the pan and allow to cool slightly before slicing thinly.

  5. Serve the salmon with the salad, scatter over the chives and drizzle over the remaining dressing.