Salmon and Quinoa Salad
This Salmon and Quinoa Salad is a combination of nutritious ingredients, perfect for a healthy meal or satisfying lunch. Not only is it easy to make, but it’s also packed with flavors that will keep you coming back for more. Let’s dive into the recipe!
TIPS FOR COOKING QUINOA
- Always rinse quinoa before cooking to remove its natural coating, called saponin, which can make it taste bitter.
- Use a 2:1 water-to-quinoa ratio for perfectly fluffy quinoa.
- Let quinoa rest covered for a few minutes after cooking to absorb any remaining moisture.
STORAGE TIPS
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- If storing for later, keep the dressing separate and add just before serving to maintain freshness.
WHAT TO DO WITH LEFTOVERS
- Transform leftover salad into a wrap by stuffing it into a tortilla with some fresh greens.
- Use it as a filling for a hearty sandwich or pita pocket.
- Add it to a bed of mixed greens for an extra nutritious meal.
CANNED SALMON VS. FRESH SALMON
- Canned Salmon: Convenient, cost-effective, and ready to use without any cooking. It’s a great option for a quick salad.
- Fresh Salmon: Offers a richer flavor and firmer texture. If using fresh salmon, cook it ahead of time by baking or grilling, then flake it into the salad.
WHY QUALITY OF INGREDIENTS MAKE A DIFFERENCE
- Quality ingredients enhance the overall taste and nutritional value of your dishes. Opt for organic quinoa, fresh tomatoes, and high-quality canned salmon for the best results.
- Fresh herbs like cilantro add vibrant flavors, elevating the dish to a gourmet level.
WILD SALMON OR FARM-RAISED?
- Wild Salmon: Generally considered more nutritious, with a higher content of omega-3 fatty acids and a firmer texture.
- Farm-Raised Salmon: Typically more affordable and readily available, but may have a different flavor profile and texture.
MORE RECIPE IDEAS
INGREDIENTS
Salad:
Canned Salmon (6 oz.)
I bought the canned Salmon from Trader Joe’s. Check it out – Wild Alaskan Pink Salmon
Cherry tomatoes, halved
Green onions, finely chopped
Cooke quinoa
Cilantro for garnish
Dressing:
Mayonnaise – I used Primal Kitchen mayonnaise. This mayo combines eggs, avocado oil, and seasoning.
Lemon juice
Lemon zest
Dijon mustard
Garlic
Sriracha
Salt and pepper to taste
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Salmon and Quinoa Salad
Easy to make, packed with flavors that will keep you coming back.
Equipment
- Medium pot
- Strainer
- Large mixing bowl
- Spatula
- Measuring cups and spoons
Ingredients
SALAD
- 1 can salmon (6 oz.)
- 2 cups cherry tomatoes, halved. If using Roma tomatoes, remove the seeds and dice.
- 4 stalks green onions, chopped
- 2 cups cooked quinoa
- Fresh cilantro for garnish
DRESSING
- 3 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 clove garlic, grated
- 1 teaspoon Srirach, or chopped chili pepper
- Salt and pepper to taste
Instructions
- Prepare the Quinoa:Rinse 1 cup of quinoa under cold water using a fine-mesh strainer.In a medium pot, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt.Lower the heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.Remove from heat and fluff with a fork. Allow it to cool.
- Prepare the Salad:In a large mixing bowl, combine the canned salmon, chopped tomatoes, green onions, and cooked quinoa.
- Make the Dressing:In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, grated garlic, and Sriracha. Season with salt and pepper to taste.
- Combine and Serve:Pour the dressing over the salad and toss gently to combine.Garnish with fresh cilantro before serving.
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