Salmon, quinoa & avocado, chilli-ginger vinaigrette

Serves 4

400g piece salmon fillet, skin on and pin-boned
80g cooked quinoa
80g rocket
2 avocados, sliced or diced
12 spears tenderstem broccoli, lightly blanched & refreshed
Handful of mint, roughly chopped
Handful of coriander, roughly chopped
50g cashews, roasted then crushed
50g pomegranate seeds
A lime, quartered

Dressing:
15g grated ginger
3 tbsp rice wine vinegar
1.5 tbsp light soy
2 tbsp chilli sauce
1 tbsp fresh lime juice

Method

1. Pre-heat the oven to 180°C, and put the salmon into a roasting tray.
2. Season, and once the oven is up to temperature roast until just pink in the middle - 10-15 minutes depending if the piece was from the thick or tail end.
3. Whisk together the ingredients for the dressing and set aside.
4. Once the salmon is ready leave to cool to room temperature.
5. Build the salad: rocket, a scattering of quinoa, broccoli, avocado, salmon, herbs, cashews and lastly the pomegranate.
6. Finish by drizzling over the dressing and quarters of lime.