Ocean Blue Smoked Salmon & Grain Salad


½ small red onion, finely sliced
2 tsp red wine vinegar
250g pkt pre-cooked brown rice & quinoa mix
2 tbs slivered almonds, toasted
2 spring onions, finely sliced
50g coral lettuce leaves or spinach
1 Lebanese cucumber, shaved into ribbons or thinly sliced
1 tbs olive oil
¼ tsp lemon rind, finely grated
¼ tsp sugar
Salt flakes & freshly ground black pepper
100g Ocean Blue Smoked Salmon Slices
Edible flowers for garnish


Combine onion and vinegar in a small dish, set aside for 15 minutes. Remove onion from vinegar, reserving the vinegar.

Toss together the rice and quinoa mix with the almonds, onions, and spring onions.

Combine the vinegar with olive oil, lemon, sugar, and seasonings. Mix well and drizzle half over the rice mixture.

Spread lettuce and cucumber on the base of a serving platter. Scatter with the quinoa mix and toss gently to combine.

Layer salmon slices over the salad and drizzle with remaining dressing. Garnish with additional spring onions and edible flowers if preferred.

Notes: Add some craisins, avocado, chopped parsley or currants to the rice mixture as an alternative. You can substitute the rice mix with 1 ½ cups of your favourite grain combination.
If serving a crowd, simply double the recipe.