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Quinoa Panzanella with Wild Salmon

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 24 mins
Total time 34 mins
Yield

Serves 4 (serving size: 1 cup)

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.

Ingredients

  • 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
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Nutrition 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

How to Make It

  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.