Salmon Salad With Orange-Miso Dressing

Boil a kettle

Rinse your quinoa in a sieve under cold running water

Add your quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-10 min or until all the quinoa is tender

Once cooked, drain, return it to the pot until serving

Meanwhile, heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil over a medium-high heat

Once hot, add your salmon fillet[s] and season with a pinch of salt and pepper

Cook for 8-9 min, turning once halfway, or until cooked through

Tip: Your fish is cooked through when it's opaque and flakes easily

Whilst the salmon is cooking, cut half your orange[s] in half

Combine the juice of the orange halves with your miso, rice vinegar, 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and a generous pinch of salt in a small bowl – this is your orange-miso dressing

Peel the remaining orange[s] and slice finely

Cut your sugar snap peas in half lengthways

Trim, then slice your spring onion[s]

Chop your coriander roughly, including the stalks

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely

Wash your salad, then pat it dry with kitchen paper

Add the salad, cooked quinoa (still steaming hot? Rinse it under cold water!), sliced spring onion, sugar snap peas and coriander to a large bowl

Add most of the orange-miso dressing (save the rest for later!) and give it a gentle mix up – this is your quinoa salad