Cityscape Recipes
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In The Kitchen – with Andrew Brown

Up your gourmet game with recipes from Dragons Den Social Lounge’s international award-winning chef.


CS Spring15 Recipe Stephen-Goodenough

Image: Stephen Goodenough


600gm salmon fillet (skin on preferable)
2 cups quinoa
3 cups water
6 red radishes (thinly sliced)
1 cup watercress
½ cup celery (thinly sliced)
1 Granny Smith (thinly sliced)
½ small radicchio (ripped)
1 fennel bulb (thinly sliced)
2 lemons (juice and finely grated zest)
50ml extra virgin olive oil
Salt and fresh ground pepper to taste


Rinse quinoa, and bring to the boil with water. Simmer for 15 minutes, stirring regularly. Run under cold water to cool, strain and add to mixing bowl. Heat small amount of cooking oil to a medium-high heat in a heavy-based frying pan. Place salmon skin down and cook two-thirds through before turning off heat, turning the salmon and cooking for 2-3 minutes. Remove and let cool, reserving any salmon oil from the pan. Add lemon juice, olive oil, reserved salmon oil (cooled) to quinoa and season to taste. Add remaining ingredients (except salmon) and gently mix to combine the ingredients evenly. Transfer to your service bowl. Flake the salmon into chunky pieces with a fork and roughly chop up the crispy skin and sprinkle over the salad. Place the flaked salmon on top of the salad.


Cityscape is the essential Christchurch directory of where to eat and drink, what to do and where to shop. From the best events to add to your calendar to tips to ensure you squeeze out the very essence of the city, Cityscape has the city of Christchurch covered inside and out.


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Guest 24 January 2018