In most cases, my avoidance of grains and grain-like ingredients fit well into the diet preference of the loved ones I cook for. As athletes, carbohydrate plays an important part in the macronutrients we consume so completely avoiding whole grains is challenging. Since I am not actively training, I can get away by filling the void with sweet potato, winter squash, lentils, and ridiculous amount of vegetable. The same cannot be said for M who is deep in his racing season.
On Tuesday, I got a phone call that I dread. While I was enjoying the eats and drinks at The Stop Night Market with friends, M had an altercation with a vehicle during training. I could only make out few details from the incoherent description of his training partners. But the underlying message was clear: get him to the emergency room even if he was unwilling. What followed was a long night of waiting at the hospital. Fortunately, the initial assessment was that injuries were minor and we dragged our tired bodies home at 4am.
One of the worst feelings in the world is watching loved ones suffer and I am powerless to help them ease the pain. What I can do is taking care of the tedious details of life. That includes preparing nutritious meals. As soon as I got home last night, I put on my apron and got busy in the kitchen. I prepared a dinner bento of French lentils, Ruby Chard with Rum Raisins and Pinenuts, and Seared Wild Salmon Patties. I also made a big container of quinoa salad for his work lunch.
Technically, quinoa is a seed rather than member of the grain family. Although I avoid them for anti-inflammatory reasons, they are not really a villain ingredient so to speak. When I can fulfil my carbohydrate needs with other more beneficial food, there is little reason for me to reach for quinoa. It is however a key part of M’s low gluten diet.
My gluten free Smoked Salmon Quinoa Salad with Maple Lime Dressing is packed with wholesome ingredients. Hot smoked wild sockeye salmon, toasted pumpkin seeds, toasted pecans, apple, parsley, and cilantro provide dense nutrition and great taste. The vinaigrette has an Asian flavour thanks to lime, ginger, fish sauce, Sriracha, brown rice vinegar, maple syrup, and sesame oil. I cannot say enough good things about the hand packed canned smoked wild salmon I buy from The Fishery. I stock up twice a year when they travel to Toronto for the One Of A Kind show. Good thing I still have plenty at home. But if I run out, any high quality canned salmon would do.
Smoked Salmon Quinoa Salad with Maple Lime Dressing
serves 6
Ingredients
- 1 cup quinoa, picked and rinsed
- kosher salt and pepper to taste
- 1/4 cup packed chopped parsley
- 1/4 cup packed chopped cilantro
- 1/4 cup pumpkin seeds, toasted
- 1/4 cup pecans, toasted and chopped
- 1 tart apple, peeled and diced
- 170g/6oz can hot smoked salmon
Maple Lime Dressing
- 1 inch piece of ginger, peeled and minced
- 1 teaspoon orange ginger mustard or Dijon mustard
- grated zest and juice from 1 lime
- 2 teaspoon fish sauce
- 1 teaspoon Sriracha
- 1 tablespoon brown rice vinegar
- 2 tablespoon maple syrup
- 1 tablespoon sesame oil
Method
- Bring a medium pot of water to boil. Add 1 teaspoon of kosher salt and quinoa. Turn the heat down to simmer. Cook for approximately 10 minutes or until tender. When most of the “tails” unfurl, the quinoa is done. Drain and set aside to cool.
- In a big mixing bowl, toss together quinoa, parsley, cilantro, pumpkin seeds, and pecans. Drain the juice of the salmon into a small bowl and set aside (I had about 1 1/2 tablespoon of juice). Flake the salmon and add to salad.
- In a small bowl with salmon juice, stir together all ingredients for the Maple Lime Dressing. Toss apple dices in dressing until evenly coated. Add to salad and stir until well-dressed. Taste for seasoning. Salad can be stored in the fridge for up to two days.
