Crispy Rice Salad with Salmon

Ingredients:

• 2 x Our Cow Wild Caught Sockeye Salmon Fillets
• Salt 
• 1 cup uncooked quinoa 
• 2 cups chicken stock 
• 1 cucumber, julienned
• 250g edamame beans 
• 1 avocado, diced 

Dressing:

• ½ cup mayonnaise 
• 2 tbsp honey
• 2 tbsp Dijon mustard 
• 1 tsp lemon juice 
• Salt

Cooking instructions:

1. Add the quinoa to a saucepan with the chicken stock. Bring to the boil, then reduce the heat, cover, and simmer for 15 minutes, or until the stock has been absorbed. Remove from the heat and set aside for 5 minutes
2. Preheat the oven to 180°C and line a large baking tray. Spread the cooked quinoa evenly and bake for 40 minutes, stirring every 10-15 minutes, until golden and crispy. Set aside to cool slightly.
3. While the quinoa is baking, season the wild-caught salmon fillets with salt. Heat a frying pan over medium-high heat and cook the salmon for 4 minutes on each side, or until golden and cooked through. Remove from the pan and rest for a few minutes. Remove the skin and flake into large pieces.
4. Add the mayonnaise, honey, Dijon mustard, and lemon juice to a bowl. Season with salt and mix until smooth and creamy.
5. Add the cucumber, edamame, avocado, salmon, crispy quinoa, and dressing to a large bowl. Mix well, then serve in bowls.
6. Enjoy!