Quinoa Panzanella with Wild Salmon

Name: Quinoa Panzanella with Wild Salmon
Total time: 34 min
Yield: Serves 4 (serving size: 1 cup)
Ingredients: 1 (8-ounce) skin-on salmon fillet (such as wild Alaskan); 1 teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper, divided; 1 tablespoon extra-virgin olive oil; 1 ½ cups cooked quinoa (about 1/2 cup uncooked); 1 cup quartered cherry tomatoes; ½ cup diced red onion; ½ cup chopped fresh basil leaves; ¼ cup red wine vinegar; ¼ cup extra-virgin olive oil; 2 tablespoons capers, rinsed and drained; ½ English cucumber, quartered lengthwise and thinly sliced crosswise

6 Ratings
6 Reviews

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.

By Marco Canora

Recipe by Cooking Light June 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:

24 mins

total:

34 mins

Yield:

Serves 4 (serving size: 1 cup)

Nutrition Info

Directions

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.

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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.

Source

New York City

Nutrition Facts

Per Serving:

345 calories; fat 23g; saturated fat 3g; mono fat 14.7g; poly fat 3.1g; protein 16g; carbohydrates 19g; fiber 3g; cholesterol 31mg; iron 2mg; sodium 641mg; calcium 46mg.

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daneanp

01/21/2016

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.

wendyban

08/11/2015

So easy to make and delicious. Will add to my favorites. Served it on a bed of mixed greens.

ToriaB

08/07/2015

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.

JillyBurke

07/02/2015

This comes together beautifully, full of interesting flavors, perfect for summer.

DrSarah13

06/27/2015

Delicious! Great easy summer meal.

IoneTaylor

05/26/2015

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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Quinoa Panzanella with Wild Salmon

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Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (6)

All Reviews for Quinoa Panzanella with Wild Salmon

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Quinoa Panzanella with Wild Salmon

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews (6)

All Reviews for Quinoa Panzanella with Wild Salmon