Blackened Salmon Quinoa Salad Recipe
Blackened Wild Sockeye Salmon served medium, atop a bed of quinoa, red onions, cucumbers, bell peppers, and green onion.
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Ingredients
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Salad Ingredients
Method
Cooking Instructions
Prepare Quinoa
Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy. Remove from heat and let it cool.
Blacken the Salmon
In a small bowl, mix together your favorite blackening spices (like paprika, cayenne pepper, garlic powder, onion powder, thyme, and salt). Rub the spice mixture generously over both sides of the salmon fillets.
Cook the Salmon
Heat a skillet over medium-high heat and add a tablespoon of oil. Once hot, add the salmon fillets and cook for about 4-5 minutes on each side, or until the salmon is cooked to medium and has a blackened crust. Remove from pan and let rest.
Assemble the Salad
In a large bowl, combine the cooked quinoa, red onion, cucumber, bell pepper, and green onion. Toss gently to mix.
Serve
Place a generous portion of the quinoa salad on each plate. Top with a blackened salmon fillet and serve immediately.