2tablespoonsdill , chopped; plus more to garnish the fish
freshly ground black pepper
1/3cupextra virgin olive oil
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Instructions
In a small pot, add the 3/4 cup of quinoa, 1.5 cups of water, and pinch of kosher salt. Bring up to a boil, then stir and reduce the heat to low. Cover and cook for 15 minutes. When finished, remove the lid, fluff, and let cool.
3/4 cup quinoa, 1.5 cups water, pinch kosher salt
Set up a pot of boiling water (for the snap peas). Then, prep the produce - cut the romaine, cucumbers, tomatoes, dill, and snap peas. Also set up an ice bath station by filling a large bowl with 2 cups of ice and 1 cup of water.
2 persian cucumber, 1 romaine heart, 1 cup cherry tomatoes, 8 ounces sugar snap peas
Once the water is boiling, add salt, then add the trimmed and halved snap peas. Make sure to have your ice bath ready. Cook in the boiling water for 30 seconds (do not overcook - you want these to be crispy!), then add them directly into the ice bath. Let this sit until it's cool, about 5 minutes, then drain the water.
8 ounces sugar snap peas
Make the dressing by combining all the ingredients in a glass jar or bowl. Whisk together and set aside.
1 lemon, 2 tablespoons champagne vinegar, 1/2 teaspoon kosher salt, 2 tablespoons dill, 1/3 cup extra virgin olive oil, freshly ground black pepper
Cut the salmon into individual portions (about 5-6 ounce pieces), and salt generously. Heat a pan on medium high heat then sear the salmon for about 3 minutes on each side (depending not the thickness of the salmon). Flip occasionally to prevent burning and reduce the heat as needed.
1 lb salmon, kosher salt
Assemble the salad by assembling a bed of the romaine. Top with a few spoonfuls of the cooked quinoa, and then the cucumbers and tomatoes. Spoon a few tablespoons of the dressing onto the salad, mix and taste for seasoning. Taste and adjust vinaigrette or salt as desired, then top with the salmon and serve immediately.