Roasted Salmon & Shrimps Salad with Crab paste Greens & Quinoa

crab paste

🥗Healthier: avocado

💰Cheaper: canned tuna

Avocado provides creaminess while canned tuna is more affordable.

Marinate the seafood using crab paste, soya beans, salt, black pepper, coriander powder, and vegetable oil.

Crush and chop 2 cloves of garlic and add to the marinade.

Prepare the salmon by removing the skin and cutting it into strips the same size as the shrimp.

Brush the salmon and shrimp with the marinade, ensuring to use all of it.

Trim the edges of the leek and cut the middle part at an angle, then place it between the seafood.

Slice the red onion and soak it in cold water to reduce its flavor and add crunch.

Cut the bok choy in half and rinse it under cold water to remove any insects or sand.

Chop the coriander leaves for the salad and set aside.

Make the dressing by mixing grainy mustard, olive oil, wine vinegar, honey, salt, and pepper.

Preheat the oven to 200°C (390°F) and roast the seafood and leek for 8-10 minutes.

Heat a pan and add the bok choy, seasoning it and allowing it to steam on both sides before removing it.

Cook the quinoa and fluff it with a fork once done.

Plate the salad by layering quinoa, roasted seafood with leek, red onion, and chopped coriander, and add the roasted bok choy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens