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Smoked Mackerel Salad

30 Minutes
4 Servings
17 Ingredients

Description

Packed with nutrient-rich ingredients and bursting with vibrant colours, this Smoked Mackerel Salad is a celebration of wellness on a plate.  Our Simple Truth White Quinoa and Cape Point Hot Smoked Mackerel Fillets take centre stage. The mackerel adds a rich, smoky flavour, while quinoa brings a hearty dose of protein and fibre to keep you energised. Sautéed fennel with garlic-infused baby spinach and a medley of sugar snap peas and cranberries complete the colourful ensemble. The homemade dressing adds a zesty touch.  This Smoked Mackerel Salad is perfect for a light and satisfying lunch or dinner. Ready to fuel your body with goodness? Get all the ingredients you need at Checkers or on Sixty60 for delivery in 60 minutes. 

Directions

1. Bring 1 cup of quinoa and 2 cups of vegetable broth to a boil. Cover and let it simmer for 18 – 20 minutes until the quinoa is perfectly cooked.

2. In a frying pan, heat a dash of olive oil and sauté the fennel until it achieves a delightful golden hue. Add garlic and spinach, continuing to sauté for a few minutes until the spinach wilts. Season the mixture with salt and pepper, then set it aside.

3. For the dressing, combine the olive oil, mustard, honey, lemon zest, juice and parsley in a small jar. Give it a good shake until the ingredients emulsify. Season with salt and pepper and set aside. 

4. To assemble, spoon a couple of dollops of the cooked quinoa onto your serving platter or plate. Top it with the sautéed fennel mix, a generous serving of sugar snap peas and a sprinkling of cranberries. Delicately flake the smoked mackerel over the salad, and garnish with pickled red onion and radish. Drizzle the prepared dressing over the salad.

Ingredients

  • 1 cup (250ml) Simple Truth White Quinoa
  • 2 cups (500ml) vegetable stock
  • Olive oil, for frying
  • 4 baby fennel bulbs; thinly sliced
  • 2 cloves of garlic; crushed
  • 200g baby spinach; washed
  • Salt and pepper to season
  • 100g sugar snap peas; thinly sliced
  • ⅓ cup (90ml) dried cranberries or raisins
  • 100g Cape Point Hot Smoked Mackerel Fillets
  • 2 tbsp. (30ml) pickled red onion and radish, to serve (optional)

 

For the Dressing:

  • ¼ cup (60ml) olive oil
  • 1 tsp. (5ml) Dijon mustard
  • 1 tsp. (5ml) honey
  • Zest and juice of 1 lemon
  • 2 tbsp. (30ml) flat leaf parsley; roughly chopped