Quinoa Panzanella with Wild Salmon

4 Reviews
ADD YOUR REVIEW
Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
24 Mins
Total Time
34 Mins
Yield
Serves 4 (serving size: 1 cup)
By Marco Canora and Marco Canora
June 2015
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

New York City

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Ratings & Reviews

Not for us

IoneTaylor
January 22, 2016
My husband didn't even finish his and he is not a fussy eater.  I served it over fresh salad greens but this was a no-go at my house.  Won't make again.

Healthy and delicious

daneanp
August 11, 2015
So easy to make and delicious. Will add to my favorites.  Served it on a bed of mixed greens.

Light, refreshing and healthy

DrSarah13
August 07, 2015
This dish was easy to make and the flavor was fresh and enjoyable. Everything blended really well together. I think it would also be a very versatile dish in which you could add your own touches.

Gorgeous color and taste

ToriaB
July 02, 2015
This comes together beautifully, full of interesting flavors, perfect for summer.

Yum!

JillyBurke
June 28, 2015
Delicious! Great easy summer meal.

Healthy and Satisfying

wendyban
May 26, 2015
This recipe came together in a flash.  It was satisfying, while also being light and refreshing.  I had some leftover grilled salmon, so I just flaked it and added it to the other ingredients.  I used red quinoa, which gave the dish even more color.  I also bought a medley of cherry tomatoes at Trader Joe's to get the suggested variety of colors, shapes and sizes, but at a great price.  I would enjoy making and eating this again.
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