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This salmon quinoa salad is light and simple but super delicious and refreshing – it’s the perfect lunch or light dinner. The citrus vinaigrette in this salad is also versatile and one of my all-time favorite dressings!
Winter is the heart of citrus season in California, and this recipe for a Salmon Quinoa Salad with Citrus Vinaigrette takes advantage of all the beautiful oranges in season. I’m using cara cara oranges – both in the citrus dressing, as well as cut into pieces in the salad.
Whether or not you’re a fan of salmon, this seared salmon paired with the quinoa, crunchy romaine, cucumbers, and oranges is just so refreshing.
Chef Tips
- Buy and cook the salmon as quickly as possible – this is what ensures fresh tasting fish. It’s always better to freeze the salmon fresh and defrost it overnight than to take the risk of fishy salmon
- Dry the romaine or salad greens before tossing with the dressing to prevent a soggy salad
- Cook the salmon and use a meat thermometer to indicate when it’s finished. Overcooked salmon is not yummy, and taking the fish out at 130F will always result in delicious and tender salmon!
FAQ – Salmon Quinoa Salad with Citrus Vinaigrette
I use white quinoa and toast it for a few seconds before adding the water. You could also use Tri color quinoa.
Yes – you can prepare each of the ingredients and keep them separate. The most important part to keeping the salad fresh is to keep the ingredients separate, including the dressing. Here is how I would store each of the ingredients:
Romaine Lettuce – wash, dry, then cut. Store in a plastic bag with a paper towel to absorb excess moisture.
Cucumbers – wash, dry, and cut. If you can, cut the cucumbers fresh the same day you plan to eat them.
Cara Cara Oranges – peel with a knife, then slice. Store the sliced orange pieces in the juices in its own tupperware.
Salmon and Quinoa – cook the salmon until medium rare and only store and reheat if using very fresh salmon (purchased and cooked on the same day ideally). For the quinoa, cook, cool, and this can be stored for up to 5 days. You can also store the salmon and quinoa in the same container.
Citrus vinaigrette – store in a glass container either on the counter for 5 days, or in the refrigerator for up to 1 month.
Step by Step Instructions:
1. In a small pot, add 3/4 cup of quinoa, 1.5 cups of water, and a pinch of kosher salt. Bring to a boil, then stir and reduce the heat to low. Cover and cook for 15 minutes. Remove the lid, fluff, and let cool.
2. Prep the vegetables – cut the romaine, cucumbers, and Cara Cara oranges.
3. Cut the salmon into individual portions (about 5-6 ounce pieces) and season with kosher salt.
4. Heat a pan on medium-high heat. Add the tablespoon of neutral oil, then sear the salmon for about 3 minutes on each side (depending on the thickness of the salmon). Flip occasionally to prevent burning and reduce the heat as needed.
5. Make the dressing by combining all the ingredients in a glass jar or bowl. Whisk together and set aside.
6. Assemble the salad by creating a bed of romaine. Top with a few spoonfuls of the cooked quinoa, cucumbers, and oranges. Spoon a tablespoon or so of the dressing onto the salad, add a piece of the salmon, and serve immediately.
Video Tutorial:
More Salmon Bowls and Salads:
Other great dressings and substitutions:
Salmon Quinoa Salad with Citrus Vinaigrette
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This salmon quinoa salad is light and simple but super delicious and refreshing – it’s the perfect lunch or light dinner. The citrus vinaigrette in this salad is also versatile and one of my all-time favorite dressings!
Ingredients
For the Salmon:
- 1 pound salmon
- 1 teaspoon kosher salt
- 1 tablespoon neutral oil
For the Salad:
- 1 1/2 heads romaine hearts
- 2 Persian cucumbers
- 1.5 Cara Cara orange
- 3/4 cup dry quinoa (raw – to be cooked fresh)
- 1 1/2 cups water (for the quinoa)
- Pinch of kosher salt
For the Champagne Citrus Vinaigrette:
- 1/2 Cara Cara orange, juiced (the other half cut up and added to the salad)
- 2 tablespoons champagne vinegar
- 1/2 teaspoon kosher salt
- Black pepper
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
Instructions
1. In a small pot, add 3/4 cup of quinoa, 1.5 cups of water, and a pinch of kosher salt. Bring to a boil, then stir and reduce the heat to low. Cover and cook for 15 minutes. Remove the lid, fluff, and let cool.
2. Prep the vegetables – cut the romaine, cucumbers, and Cara Cara oranges.
3. Cut the salmon into individual portions (about 5-6 ounce pieces) and season with kosher salt.
4. Heat a pan on medium-high heat. Add the tablespoon of neutral oil, then sear the salmon for about 3 minutes on each side (depending on the thickness of the salmon). Flip occasionally to prevent burning and reduce the heat as needed.
5. Make the dressing by combining all the ingredients in a glass jar or bowl. Whisk together and set aside.
6. Assemble the salad by creating a bed of romaine. Top with a few spoonfuls of the cooked quinoa, cucumbers, and oranges. Spoon a tablespoon or so of the dressing onto the salad, add a piece of the salmon, and serve immediately.
Notes
The citrus vinaigrette makes more than you need, so feel free to store it and use it on other salads or as a marinade! It should last in the fridge for several weeks.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: American
