• 1/2 cup custard apple segments, seeds removed 
  • 3 tsp extra virgin olive oil
  • 4x 100 g salmon filets
  • 1 cup quinoa 
  • 1 cup vegetable stock + 1/2 cup water 
  • 200 g snow peas, thinly sliced 
  • 1/4 cup coriander leaves 
  • 1 cup baby spinach
  • 3 tsp miso paste
  • 1 tsp brown sugar 
  • 2 tbs rice wine vinegar 
  • 2 tsp tamari 
  • 2 tsp sesame oil 
  • 2 tsp sesame seeds


  1. Place quinoa, stock and water in a medium saucepan over high heat. Bring to a boil, then cover and reduce to very low. Simmer gently for 10 minutes, remove from heat and set aside, still covered, for a further 10 minutes. Fluff with a fork and tip onto a serving platter. 
  2. Drizzle salmon with 2 tsp of the olive oil and cook in a pan. Remove salmon from pan and set aside. 
  3. Add remaining olive oil and the sliced snow peas to the same salmon pan and sautee over medium-high heat for 1 -2 minutes. Add snow peas to the platter with the quinoa and toss to combine. 
  4. Place 1 tsp miso, brown sugar and 2 tbsp water in a pan over medium-high heat. Whisk to combine and bring to the boil. Add custard apple pieces and stir for 20-30 seconds only. Remove pan from heat and spoon the caramelised custard apple onto the quinoa. Reserve any pan juices. 
  5. Whisk together the reserved pan juices, remaining miso, rice wine vinegar, tamari, sesame oil and sesame seeds to make a dressing. 
  6. Toss quinoa with the spinach and coriander. Flake salmon over the salad, and drizzle with miso dressing to serve. 

Tip: To prepare custard apple: slice fruit in half, scoop large pieces of flesh from skin using a spoon, and remove seeds.

Recipe created with Custard Apples Australia.