Description
Savor the ‘Nautical Zest’ dinner! Flaky salmon meets fluffy quinoa and a crisp cucumber salad, brightened by a split lemon-herb vinaigrette.
Ingredients
Scale
- Four 6-ounce salmon fillets (skin on or off)
- 1 cup dry quinoa
- 3 tablespoons extra virgin olive oil
- 1 medium English cucumber, diced
- 1/4 cup fresh lemon juice (plus zest from 1 lemon)
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the quinoa base by combining the dry quinoa with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside.
- Step 2: Prepare the lemon-herb dressing by whisking together the olive oil, fresh lemon juice, lemon zest, salt, and pepper in a small bowl. Reserve half of this mixture for the cucumber salad.
- Step 3: Season the salmon by rubbing the remaining half of the dressing over the four fillets. Allow the fish to marinate at room temperature for 10 minutes while you prepare the salad.
- Step 4: Create the cucumber-dill salad by tossing the diced English cucumber and the finely chopped fresh dill with the reserved lemon-herb dressing until well coated.
- Step 5: Preheat a grill or grill pan to medium-high heat. Grill the salmon fillets for 4-6 minutes per side (depending on thickness), until the fish is cooked through and easily flakes with a fork.
- Step 6: Assemble the meal by spooning the warm quinoa onto serving plates, topping with a grilled salmon fillet, and garnishing generously with the fresh cucumber-dill salad.
Notes
- Keep leftover salmon and quinoa chilled in the fridge for up to three days, but store the cucumber salad undressed and add the dressing right before serving any leftovers to prevent a soggy texture.
- When reheating the salmon, wrap it loosely in foil and warm gently in a 275°F oven until just heated through (about 10 minutes); high heat ruins the fresh, flaky texture.
- Amp up the summer vibe by adding a handful of halved cherry tomatoes to the cucumber salad for extra color, or serve the dish with a small dollop of creamy plain Greek yogurt to contrast the acidity.
- If using skin-on salmon, ensure your grill or pan is truly hot before placing the fish down, as this guarantees a beautifully crisp skin that easily releases from the cooking surface.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Salmon fillet (4oz) with quinoa and salad
- Calories: 450
- Sodium: 100mg
- Fat: 26g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Protein: 4g