What type of quinoa do you use?

I use white quinoa and toast it for a few seconds before adding the water. You could also use Tri color quinoa.

Can I prepare this salad ahead of time?

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.

Salmon Quinoa Salad with Citrus Vinaigrette

Name: Salmon Quinoa Salad with Citrus Vinaigrette
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound salmon; 1 teaspoon kosher salt; 1 tablespoon neutral oil; 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; 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

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

Units Scale

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

Cook Mode Prevent your screen from going dark

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.

Equipment

2 qt pot

Buy Now →

Global Vegetable Knife

Buy Now →

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