Rose-poached salmon on tabouleh salad

Rose-poached salmon on tabouleh salad

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • 20 minutes
  • 10 minutes
  • Catherine Marshall Pinot Noir 2010


  • ½ cup olive oil
  • 3 lemons, juiced
  • 3 garlic cloves, crushed
  • 6 T parsley, chopped
  • 2 t coriander, chopped
  • 4 T mint, chopped
  • 3 cups red quinoa, cooked
  • 2 tomatoes, chopped
  • ½ cucumber, chopped
  • 1 red onion, chopped
  • Sea salt and freshly ground black pepper, to taste
  • 1 rose tea bag
  • 4 x 150 g salmon fillets

Cooking Instructions

Combine the olive oil, lemon juice, garlic and herbs and pour over the quinoa. Mix in the tomatoes, cucumber, onion and seasoning.

Stew the tea bag in 1 litre water in a saucepan for 2 minutes. Remove the tea bag.

Bring the liquid to a simmer, then add the fish and poach for 8 minutes.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes