Quinoa Panzanella with Wild Salmon

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Quinoa Panzanella with Wild SalmonRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Cooking the salmon with the skin on keeps the flesh silky and tender and bastes it with its own healthy fat. We love using a variety of heirloom cherry tomatoes--scout your farmers' market for the best options.

Serves 4 (serving size: 1 cup)


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1 (8-ounce) skin-on salmon fillet (such as wild Alaskan)
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon extra-virgin olive oil
1 1/2 cups cooked quinoa (about 1/2 cup uncooked)
1 cup quartered cherry tomatoes
1/2 cup diced red onion
1/2 cup chopped fresh basil leaves
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
1/2 English cucumber, quartered lengthwise and thinly sliced crosswise


Hands-on: 24 Minutes
Total: 34 Minutes

1. Sprinkle salmon evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a medium skillet over high heat. Add 1 tablespoon oil to pan. Add fillet, skin side down; cook 2 minutes. Reduce heat to medium-high; cook 4 minutes or until skin begins to brown. Turn fillet; cook 2 minutes or until desired degree of doneness. Place fillet on a cutting board. Remove and discard skin. Flake fillet with a fork into small chunks.

2. Combine flaked salmon, remaining 3/4 teaspoon salt, remaining 3/8 teaspoon ground black pepper, quinoa, and remaining ingredients in a large bowl; toss gently to combine.

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Created date

April 2015

Nutritional Information

Calories 345
Fat 23 g
Satfat 3 g
Monofat 14.7 g
Polyfat 3.1 g
Protein 16 g
Carbohydrate 19 g
Fiber 3 g
Cholesterol 31 mg
Iron 2 mg
Sodium 641 mg
Calcium 46 mg