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

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

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.

Advertisement
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.

Sort by: Newest

Newest Oldest

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.

Back to Quinoa Panzanella with Wild Salmon

All Reviews for Quinoa Panzanella with Wild Salmon

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Quinoa Panzanella with Wild Salmon

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews (6)

All Reviews for Quinoa Panzanella with Wild Salmon

Account

Quinoa Panzanella with Wild Salmon

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews (6)

All Reviews for Quinoa Panzanella with Wild Salmon