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.
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
How to Make It
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.
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.