Amaranth Tabbouleh Salad with Salmon and Tzatziki Sauce
⏳ Time
1 hour 10 minutes
🥕 Ingredients
24
🍽️ Servings
3
Description
Recipe by John Smith, head chef at a popular American bistro.
Ingredients
- Amaranth grain - 2.1 oz
- Quinoa - 2.1 oz
- Olive Oil - 0 fl oz
- Honey - 0.9 oz
- Soy Sauce - 1 fl oz
- Vegetable Oil - 2 fl oz
- Maple syrup - 0 fl oz
- Sesame Oil - 1 fl oz
- Champagne Vinegar - 0 fl oz
- Natural Yogurt - 5 fl oz
- Feta cheese - 1.4 oz
- 33% Cream - 0 fl oz
- Cucumbers - 4.2 oz
- Parsley - 3 sprigs
- Cilantro - 1 sprig
- Mint - 1 sprig
- Spanish onions - 0.7 oz
- Lightly Salted Red Fish - 5.3 oz
- Raspberry leaves - 0.7 oz
- Edamame Beans - 1.1 oz
- Green Peas - 1.1 oz
- Fresh basil leaves - 1 fl oz
- Salt - to taste
- Microgreens - 0.4 oz
Step by Step guide
Step 1
Cook the amaranth. Rinse the grains and then soak them in water at a ratio of 1:2. Add salt to the water. Bring to a boil and simmer for 30–40 minutes with the lid on. Drain in a sieve, remove excess water, and toss the grains with a small amount of olive oil. Let cool.
Step 2
Prepare the quinoa. Rinse the grains and add water in a 1:2 ratio. Salt the water. Bring to a boil and cook for 15-20 minutes over medium heat. Drain in a sieve, discard the excess water, and dress the quinoa with a small amount of olive oil. Let it cool.
Step 3
Prepare the dressing for tabbouleh. Combine honey, soy sauce, maple syrup, neutral sunflower oil, sesame oil, and vinegar until smooth. For the salad (serving three), you will need 100 ml of the dressing; any remaining dressing can be stored in a bottle and used to dress any vegetable salad.
Step 4
Prepare the tzatziki sauce. Blend the yogurt, feta, and cream together until smooth.
Step 5
Grate the peeled cucumber (60 g) on a fine grater, squeeze out excess moisture, and add it to the creamy mixture. Also, add finely chopped parsley leaves (reserve a bit of chopped parsley for garnishing). Mix well and refrigerate.
Step 6
Finely chop the mint and cilantro (only the leaves). Dice the red onion and the remaining cucumber into small cubes.
Step 7
Mix the cooked grains, cilantro, mint, remaining parsley, cucumber, and red onion. Dress with tabbouleh sauce, season with salt, and mix again.
Step 8
Slice the salmon as thinly as possible.
Step 9
Place a ring on each plate. Spoon the tzatziki sauce into the ring. On top, also using the ring, layer the tabbouleh. Arrange the salmon slices in an even layer over the tabbouleh. Smooth it out.
Step 10
Garnish the salad by breaking apart raspberries, edamame beans, green peas, and microgreens by hand into pieces. Drizzle a little basil oil around the ring. Remove the ring and serve the salad immediately.
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