This is one of those recipes that sort of came out of nowhere, I didn’t really think about it and the ingredients were determined by things I was craving at the time i.e. glazed salmon and cress and laziness, yes I did just say laziness.
Let me explain; I was in John Lewis with my mum having our free cake and coffee for the month and the only other food I’d eaten that day was muffin pie (that’s a whole other story that maybe I’ll tell one day), I was drinking my coffee and eating a scone, how English of me, and just started craving a “salad with salmon” which is a little ambiguous to say the least. After trips around two different supermarkets due to the fact that I FORGOT TO BUY SALMON, what an idiot, although maybe it was worth it because the lovely guy at the fish counter gave me half a side of salmon half price so I ended up making this salad twice because it was just so tasty.
By the time we got home is was about 6, knowing I had to cook quinoa and salmon I didn’t want to cook or prep anything else. Peas replaced pulses and the rest was mostly dressing and seasoning, the most work I had to do was chop up a spring onion and go out in the garden to cut the herbs. I can’t tell you how amazing this tastes though, all the flavours combine perfectly, at the time I was going through one of those phases where even the tastiest food seemed a little bland to me and it got me out of my food funk so this is definitely a winner and will probably become my go to healthy nutritious salad.
