Smoked Salmon, Pomegranate and Quinoa Salad

Smoked Salmon, Pomegranate and Quinoa Salad

Smoked salmon and I have had a long and regular love affair. I like it with scrambled or soft boiled eggs and freshly steamed asparagus spears, in a bagel with cream cheese, capers and cornichons, or served on top of a crispy pizza base with red onion, goats cheese and rocket. Heck, I’ve been known to eat it straight out of the packet when I’ve been famished.

So when Huon (#HuonSalmon) asked me to develop a recipe using some of their smoked salmon products I didn’t have far to look for inspiration.

Now while smoked fish is often used in breakfast and appetiser type dishes, it also works beautifully in salads. I like making smoked salmon or smoked trout, potato and dill mayonnaise salads for a substantial, one-bowl meal. But I’ve been eating out way too much lately and my system needs a break. So I came up with this beautiful, blush-coloured salad instead.

I love how pretty this salad is – the pomegranate seeds and salmon caviar look like little jewels.

I’ve used quinoa in this salad because the gluten-free superfood is filling without weighing you down. It’s also high in protein and low in fat, making it a great choice for health-conscious foodies.

In terms of the salad leaves, I’ve  used a mixture of different kinds but this salad would also be great with radiccio and witlof.

Now while I’d be happy to eat this salad all by myself, I do think you should serve it as part of a meal for a bigger group of people. Because when food looks and tastes this good, it’s only fair to share it, right?


Smoked Salmon, Pomegranate and Quinoa Salad

3 cups water

1 cup quinoa

1 bunch asparagus, trimmed

Mixed salad leaves

250 grams Huon Reserve Selection Whisky Cured Tasmanian Cold Smoked Salmon

1 ruby grapefruit, peeled, sliced and halved into mini fan shapes

Seeds from 1 pomegranate

Half red onion (optional)

Handful snow pea sprouts (optional)


  • 3 tablespoons best quality virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon mild grainy mustard
Read the whole recipe on The Hungry Australian