15 mins
Quinoa Salad with Aoraki Hot Smoked Salmon & Balsamic Glaze
Serves
4
Fresh, vibrant, and packed with flavour, this quinoa salad recipe features delicate flakes of Aoraki hot smoked salmon with crisp vegetables and fresh herbs. Tossed in a light honey mustard dressing and finished with a drizzle of balsamic glaze, it’s a simple yet elegant dish perfect for a light lunch, dinner, or sharing.
Ingredients
½ cup quinoa, cooked in butter and chicken stock
1 pack of Aoraki Original Hot Smoked Salmon, flaked
1 small red onion, finely diced
1 cup cherry tomatoes, halved
1 cucumber, diced
¼ cup fresh parsley, chopped
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp lemon juice
1-2 tsp honey (to taste)
Salt & black pepper to taste
1–2 tsp balsamic glaze, drizzled on top
1-2 tbsp sesame seeds
Method
Step 1
Rinse quinoa and cook in butter and chicken stock until fluffy. Set aside to cool slightly.
Step 2
Prepare the dressing: Whisk together olive oil, honey, lemon juice, mustard, salt, and pepper.
Step 3
In a large bowl, combine the cooked quinoa, red onion, cherry tomatoes, cucumber, and parsley.
Step 4
Drizzle the dressing over and toss gently to coat.
Step 5
Gently fold in the salmon.
Step 6
Drizzle balsamic glaze on top for a touch of sweetness and a polished presentation. Sprinkle with sesame seeds.
Step 7
Serve at room temperature or chilled.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Quinoa Salad with Aoraki Hot Smoked Salmon & Balsamic Glaze
Hot Smoked
,
Serves
4
15 mins
Fresh, vibrant, and packed with flavour, this quinoa salad recipe features delicate flakes of Aoraki hot smoked salmon with crisp vegetables and fresh herbs. Tossed in a light honey mustard dressing and finished with a drizzle of balsamic glaze, it’s a simple yet elegant dish perfect for a light lunch, dinner, or sharing.
Ingredients
½ cup quinoa, cooked in butter and chicken stock
1 pack of Aoraki Original Hot Smoked Salmon, flaked
1 small red onion, finely diced
1 cup cherry tomatoes, halved
1 cucumber, diced
¼ cup fresh parsley, chopped
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp lemon juice
1-2 tsp honey (to taste)
Salt & black pepper to taste
1–2 tsp balsamic glaze, drizzled on top
1-2 tbsp sesame seeds
Method
Step 1
Rinse quinoa and cook in butter and chicken stock until fluffy. Set aside to cool slightly.
Step 2
Prepare the dressing: Whisk together olive oil, honey, lemon juice, mustard, salt, and pepper.
Step 3
In a large bowl, combine the cooked quinoa, red onion, cherry tomatoes, cucumber, and parsley.
Step 4
Drizzle the dressing over and toss gently to coat.
Step 5
Gently fold in the salmon.
Step 6
Drizzle balsamic glaze on top for a touch of sweetness and a polished presentation. Sprinkle with sesame seeds.
Step 7
Serve at room temperature or chilled.