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Quinoa and Salmon Salad
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Brief Description
This dish marries the sweetness of salmon to the nutty taste of toasted quinoa.
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Main Ingredient
salmon
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Each serving contains 1,070 milligrams of omega-3 and is a great way to get in the recommended daily amount of this essential fat. If arugula is difficult to find, substitute baby spinach with 1 teaspoon dried tarragon.
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Posted By: CHL
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Posted On: Jul 27, 2014
Number of Servings:
Ingredients:
- 1 cups - quinoa
- - olive oil cooking spray
- 1/4 teaspoons - kosher salt
- 1/2 pounds - wild salmon fillet
- 1 1/2 cups - chopped arugula leaves washed and dried
- 1 cups - cherry tomatoes halved (6 ounces)
- 1 cloves - garlic minced
- 2 1/2 teaspoons - white wine vinegar
- 2 teaspoons - extra virgin olive oil
- - freshly ground pepper
- 1/4 cups - crumbled reduced-fat feta cheese
Directions:
1. Wash the quinoa in a fine sieve under cold running water; drain well. Coat a nonstick saucepan with cooking spray. Add the quinoa and lightly toast over medium heat for 2 minutes. Add 2 cups water and the salt. Bring to a boil, lower the heat, cover and simmer for 15 minutes or until the liquid is absorbed. Remove from heat. Fluff with a fork and place in a bowl to cool.
2. Coat a sauté pan with cooking spray. Cook the salmon skin side up for 6 minutes over medium heat. Turn the salmon over and continue to cook until the fish is opaque and flakes easily when tested with the point of a knife. Remove from the pan and discard the skin. Cool and cut into bite-sized pieces. Add to the quinoa along with the arugula and tomatoes.
3. Combine the garlic, vinegar, oil and a generous grinding of pepper. Toss with the quinoa salad. Top with feta. Chill and serve.
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