Warm quinoa salad with avocado, pancetta and Alaska smoked salmon recipe

When considering Christmas Day food — breakfast is as good a place to start as any. And I don't know about you but at home we always have smoked salmon for brekkie, usually with scrambled eggs and soda bread, because my dear mum is Irish. But how about a new spin on your festive fresh fish?

Quinoa and salad may not seem very Christmasy, we get it. But it is a healthier interlude on all the meat, carbs and chocolate. And what could be more festive than dining on seafood straight from the snowy American state of Alaska? It’s not the North pole — around 3,000km off to be precise — but it's definitely cold enough!

This delicious recipe — Warm Quinoa Salad with Avocado, Pancetta and Alaska Smoked Salmon — is super easy to throw together on the big day and a version of the classic English breakfast of eggs and bacon, so it's great on Boxing Day and beyond! Alaska Seafood is available from all major supermarkets (and the small ones too).

A​laska Seafood

A​laska Seafood

The salmon has been caught sustainably along the state's rugged 34,000-mile pollution-free coastline and is high in protein, low in saturated fat and rich in essential vitamins and minerals. It definitely gets our golden stamp of approval at FoodTribe.

Did you know, the quality of all Alaska Seafood is governed by the Alaska Seafood Marketing Institute (ASMI), who ensures only the best seafood reaches the rest of the world. It's a key source of marine omega-3 fatty acids which are essential for our bodies to promote heart health, suppress inflammation (take that sprouts), and boost brain function. Wait, could this mean you will smash it at Articulate this year?

A​nything that's topped with a warm runny boiled egg and crispy pancetta gets a huge thumbs up from us! This dish will keep you full until lunch and bursting with all the energy to open presents and pull crackers. Pop open a bottle of fizz and kick start the day's celebrations in style. Cheers!

Warm Quinoa Salad with Avocado, Pancetta and Alaska Smoked Salmon

Take your smoked salmon to the next level

Serves4

MealBrunch

Ingredients

• 2 tsp Dijon mustard
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• Dash of honey
• Freshly ground black pepper
• 1 packet of cooked red and white quinoa
• 200g tender-stem broccoli, cut into small florets and blanched
• 250g sliced Alaska smoked salmon
• 1 small avocado, peeled and diced
• 75g frozen edamame beans or peas
• 4 spring onions, finely chopped
• A handful of parsley leaves
• A handful of mint
• 2 small punnets salad cress, snipped
• 4 eggs, boiled
• 4 rashers crispy Pancetta

Instructions

1. Whisk the Dijon mustard and red wine vinegar together in a bowl, then whisk in the olive oil and honey and season well.
2. Add the quinoa along with the broccoli, smoked salmon, avocado, edamame beans or peas and spring onions, then toss everything together. Add the herbs and cress and toss again. Top with a warm boiled egg and some crispy Pancetta.

Recipe by

A​laska Seafood