Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Quinoa Panzanella with Wild Salmon
Quinoa Panzanella with Wild Salmon
About the Recipe
Perfect for a light dinner or make-ahead lunch, this quinoa salad is a great example of how to build a more plant-based meal.
A small amount of wild salmon stretches over four portions, serving more as a rich accent than a center-of-the-plate protein.
Nutty quinoa binds all the ingredients together; crunchy cucumbers and red onion provide great texture, while juicy multicolored cherry tomatoes offer sweet-tangy notes.
Capers bring their distinctive salty, briny flavor to the mix—you can sub finely chopped olives if you don’t have them on hand.
Cooking the salmon with the skin on keeps the flesh silky and tender and bastes it with its own healthy fat. We love using a variety of heirloom cherry tomatoes–scout your farmers’ market for the best options.
This recipe is by Marco Canora – COOKING LIGHT
Ingredients:
1 (8-ounce) skin-on salmon fillet (such as wild Alaskan)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon extra-virgin olive oil
1 1/2 cups cooked quinoa (about 1/2 cup uncooked)
1 cup quartered cherry tomatoes
1/2 cup diced red onion
1/2 cup chopped fresh basil leaves
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1/2 English cucumber, quartered lengthwise and thinly sliced crosswise
Getting it done:
Step 1
Sprinkle salmon evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a medium skillet over high heat. Add 1 tablespoon oil to pan. Add fillet, skin side down; cook 2 minutes. Reduce heat to medium-high; cook 4 minutes or until skin begins to brown. Turn fillet; cook 2 minutes or until desired degree of doneness. Place fillet on a cutting board. Remove and discard skin. Flake fillet with a fork into small chunks.
Step 2
Combine flaked salmon, remaining 3/4 teaspoon salt, remaining 3/8 teaspoon ground black pepper, quinoa, and remaining ingredients in a large bowl; toss gently to combine.
Ingredients:
1 (8-ounce) skin-on salmon fillet (such as wild Alaskan)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon extra-virgin olive oil
1 1/2 cups cooked quinoa (about 1/2 cup uncooked)
1 cup quartered cherry tomatoes
1/2 cup diced red onion
1/2 cup chopped fresh basil leaves
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1/2 English cucumber, quartered lengthwise and thinly sliced crosswise
Getting it done:
Step 1
Sprinkle salmon evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a medium skillet over high heat. Add 1 tablespoon oil to pan. Add fillet, skin side down; cook 2 minutes. Reduce heat to medium-high; cook 4 minutes or until skin begins to brown. Turn fillet; cook 2 minutes or until desired degree of doneness. Place fillet on a cutting board. Remove and discard skin. Flake fillet with a fork into small chunks.
Step 2
Combine flaked salmon, remaining 3/4 teaspoon salt, remaining 3/8 teaspoon ground black pepper, quinoa, and remaining ingredients in a large bowl; toss gently to combine.
About the Recipe
Perfect for a light dinner or make-ahead lunch, this quinoa salad is a great example of how to build a more plant-based meal.
A small amount of wild salmon stretches over four portions, serving more as a rich accent than a center-of-the-plate protein.
Nutty quinoa binds all the ingredients together; crunchy cucumbers and red onion provide great texture, while juicy multicolored cherry tomatoes offer sweet-tangy notes.
Capers bring their distinctive salty, briny flavor to the mix—you can sub finely chopped olives if you don’t have them on hand.
Cooking the salmon with the skin on keeps the flesh silky and tender and bastes it with its own healthy fat. We love using a variety of heirloom cherry tomatoes–scout your farmers’ market for the best options.
This recipe is by Marco Canora – COOKING LIGHT
Nutritional Info
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