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Very dark maple and ginger smoked salmon salad


  • 1 cup quinoa
  • 1-3/4 cup water
  • 225 grams smoked salmon
  • 1 pomegranate, de-seeded
  • 4 cups arugula
  • 4 radishes, thinly sliced
  • 1 fresh pear, sliced
  • 1/4 cup very dark maple syrup
  • 2 tablespoons freshly grated ginger
  • 1/4 cup olive oil
  • 1 tablespoon dijon mustard
  • 2 tablespoons sherry vinegar
  • Salt and pepper


  1. In a bowl, combine the maple syrup, dijon, olive oil, salt, pepper, sherry vinegar and ginger and whisk until combined and put to the side.
  2. Combine water and quinoa in a pot, and bring to a boil then lower to a simmer. Cover and cook for 15 minutes until water is absorbed. Let cool.
  3. In a bowl, combine the arugula, cold quinoa, salt, pepper, radish, pomegranate, pear and toss with the maple vinaigrette. Top with thin layers of smoked salmon.

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