Green Goddess Salmon Bowl – Aoraki Salmon – Oak Smoked Fresh Water King Salmon

Over indulged over the holidays? This Green Goddess Cold Smoked Salmon Bowl is packed with plenty of nutrients for a healthy lunch.

Thanks to our friends at Appetise for this recipe. You can shop with them here.

Cook the quinoa according to packet instructions.
Bring a pot of water to the boil and briefly cook the edamame until bright green.
To make the dressing, in a blender or food processor, combine the yoghurt, mayonnaise, avocado, parsley, basil, chives, garlic, lemon juice, and Dijon mustard. Blend until smooth and creamy.
Season with salt and pepper to taste. If the dressing is too thick, add a little water or olive oil to thin it out to your desired consistency. Set aside.
To assemble the bowls, start with a base of baby spinach in each bowl and add some quinoa.
Arrange the smoked salmon slices, cucumber, avocado, edamame, radishes, and pickled red onion on top of the greens and quinoa.
Drizzle the Green Goddess dressing generously over the top. Sprinkle with toasted sesame seeds.
Serve with lime wedges on the side for an extra burst of freshness.

Cold Smoked Slices 100g

½ C quinoa

½ C shelled edamame beans

50 g baby spinach leaves

100 g Aoraki Cold Smoked Salmon Slices

¼ cucumber thinly sliced

¼ avocado sliced (use more if small)

50 g radishes thinly sliced

½ red onion quick pickled (see Chef’s tip)

1 tbsp sesame seeds toasted

½ lime cut into wedges, for serving

Green Goddess Dressing

¼ C Greek yoghurt

2 tbsp mayonnaise

¼ avocado pitted and peeled

½ handful fresh parsley

½ handful fresh basil

¼ handful chives chopped

½ clove of garlic crushed

1 tbsp lemon juice

½ tsp dijon mustard

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