Atlantic Salmon Recipe
Quinoa salad with almond feta, broccolini, grilled peppers, horseradish, greek yogurt
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Ingredients
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Salmon
Quinoa salad
Almond feta
Vegetables
Horseradish yogurt sauce
Garnish / finishing
Method
Salmon
- 1
Season and cook salmon
Pat salmon fillets dry with paper towels. Rub both sides with 2 tbs olive oil, then season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat a large nonstick or cast-iron skillet over medium-high heat until hot (about 2–3 minutes). Place salmon skin-side down and cook undisturbed for 4–5 minutes until the skin is crisp and the fish is cooked about two-thirds of the way up the sides. Flip carefully and cook an additional 1–2 minutes for medium (internal temp ~125–130°F / 52–54°C) or longer for well done. Remove from pan and squeeze half a lemon over the fillets. Cover loosely with foil and rest 3–4 minutes.
Quinoa salad
- 2
Cook quinoa
Rinse 1 cup quinoa thoroughly in a fine-mesh sieve. Combine rinsed quinoa and 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and transfer to a large bowl to cool slightly.
- 3
Make dressing and combine
While quinoa cooks, whisk together 2 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Pour dressing over warm quinoa so it absorbs flavor. Add 1/4 cup chopped parsley and 1/4 cup finely diced red onion; toss to combine. Adjust seasoning to taste. Allow salad to cool to near room temperature before combining with almond feta and vegetables.
Almond feta
- 4
Prepare almonds
If not already soaked, place 1 cup raw almonds in hot water for at least 1 hour (preferably 4 hours or overnight) then drain. This softens them for blending.
- 5
Blend almond feta
Place soaked/drained almonds, 1/4 cup water, 2 tbs lemon juice, 1 tbs apple cider vinegar, 1 tsp minced garlic, 2 tbs nutritional yeast, 3/4 tsp salt, and 1/2 tsp dried oregano in a food processor or high-speed blender. Blend until creamy but slightly grainy, scraping down sides as needed (about 1–2 minutes). Taste and adjust salt, lemon, or vinegar to achieve tangy, feta-like flavor. Transfer to a bowl and refrigerate briefly if desired; it will firm up slightly.
Vegetables
- 6
Roast/grill peppers
Preheat oven to 450°F (230°C) or prepare a grill to high. Slice red and yellow bell peppers into wide strips, discarding seeds. Toss peppers with 1 tbs olive oil and a pinch of salt and pepper. Spread on a rimmed baking sheet and roast 12–15 minutes until edges are charred and softened (or grill 8–10 minutes), turning once. Remove and set aside to cool slightly.
- 7
Cook broccolini
Trim broccolini stems as needed. In a skillet, heat 1 tbs olive oil over medium-high heat. Add broccolini, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté 4–6 minutes until bright green and tender-crisp with slight browning. Alternatively, blanch broccolini in boiling salted water 2 minutes, then shock in ice water and quickly sauté 1–2 minutes with oil to finish. Keep warm.
Horseradish yogurt sauce
- 8
Mix sauce
Whisk together 1/2 cup Greek yogurt, 1 tsp prepared horseradish, 1/2 tsp lemon zest, 1 tbs chopped fresh dill (or chives), 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and add more horseradish for heat or more lemon for brightness. Refrigerate until ready to serve.
Assembly & garnish
- 9
Combine salad components
Fold 3/4 of the almond feta gently into the warm (but not hot) quinoa so it coats the grains; reserve the rest for topping. Add roasted peppers (torn into bite-sized pieces) and broccolini (cut into 2–3 inch pieces) to the quinoa; toss gently to combine. Adjust seasoning with salt and pepper if necessary.
- 10
Plate and finish
Divide quinoa salad among 4 plates. Place one salmon fillet on each portion. Spoon a dollop (about 1–2 tbs) of horseradish yogurt sauce alongside or atop the salmon. Crumble remaining almond feta over the salad, drizzle with 1 tsp extra virgin olive oil, and scatter toasted almond slices if using. Serve with lemon wedges on the side.