One of our favorite things to do on winter weekends is to get together with our friends, Rob and Cathy, and drive up to the Cascade Mountains to let our doggies, Charley and Sadie, run and play in the snow.
Of course, these trips also include a stop at our favorite tavern, North Bend Bar and Grill. In addition to the required IPA, I’ve always ordered the same thing: Salmon Quinoa Salad. Sadly, it would be Cathy’s favorite, too, but she is allergic to the walnuts they put in the quinoa salad. No worries! I’m on it! I’ll re-create it for Amazing Race Sunday Dinner.
Toby grilled the salmon to perfection! He swears by portioning the salmon BEFORE grilling it so that he could perfectly cook the thick pieces, as well as the thicker pieces. We used previously frozen sockeye salmon since it was half the price of the king salmon. We all agreed that was a good decision. It was moist and flavorful and delicious!
The quinoa salad was full of yummy add-ins: bell pepper, craisins, almonds, carrots, green onions, and shallots. A lemon-thyme vinaigrette finished it all off perfectly. Now we can have this new favorite meal at home. EnJOY!
- 2 lb. salmon filet
- olive oil mist
- salt-free seasoning
- 2 cups quinoa
- 4 cups vegetable broth
- 1/2 cup bell pepper, diced
- 1/2 cup slivered almonds, toasted
- 1/2 cup craisins
- 1/2 cup carrots, diced
- 1/4 cup green onions, sliced
- 2 Tbsp. shallot, diced
- 2 Tbsp. fresh mint leaves, chopped
- mixed greens
- 4 Tbsp lemon juice
- 2 Tbsp. lemon zest
- 1 Tbsp. thyme, chopped
- 1/2 cup olive oil
- salt and pepper, to taste
- Rinse the quinoa in a fine mesh strainer with lots of fresh, running water.
- Combine the quinoa and broth in a large saucepan and bring it to a boil over medium-high heat. Cover and reduce heat to a simmer for about 15 minutes.
- Meanwhile, combine the bell pepper, toasted almonds, craisins, carrots, green onion, shallot and mint in a large mixing bowl.
- Combine the lemon juice, zest, thyme and olive oil to make the vinaigrette. Season with salt and pepper, to taste.
- Pour about 2 Tbsp of dressing over the vegetable mixture in the large mixing bowl and toss to coat.
- Remove the cooked quinoa from heat and fluff with a fork to cool slightly.
- Add the quinoa to the vegetable mixture in the mixing bowl and toss with the remaining dressing. Season to taste and refrigerate for at least an hour.
- Portion, rinse and pat dry the salmon.
- Mist the salmon pieces with olive oil and sprinkle lightly with salt-free seasoning.
- Over low-medium heat, grill the salmon portions, meat-side down for 3-4 minutes. Flip to skin-side down and finish cooking until medium-rare, about 5 more minutes.
- Arrange mixed greens and quinoa on the serving plate and top with grilled salmon. Serve immediately.