- 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
Quinoa Panzanella with Wild Salmon
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.
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
You May Like
Healthy and delicious
So easy to make and delicious. Will add to my favorites. Served it on a bed of mixed greens.
Light, refreshing and healthy
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
This comes together beautifully, full of interesting flavors, perfect for summer.
Yum!
Delicious! Great easy summer meal.
Healthy and Satisfying
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.
Not for us