Mediterranean salmon salad recipe

Ingredients

  • Dressing:
  • 3 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon mustard
  • salt and pepper to taste
  • Salad:
  • 1 cup uncooked quinoa, rinsed
  • salt
  • 24 ounces (1½ pounds) salmon filet
  • oil
  • 8 cups spring mix, lightly packed
  • ½ cup kalamata olives, halved
  • 1 small red onion, thinly sliced
  • 1 (14-ounce) can marinated quartered artichoke hearts, drained
  • 1 cup (4 ounces) crumbled feta

Cooking Instructions

In a small bowl, whisk all of the dressing ingredients together.
Bring 1 1/4 water and 1/4 teaspoon salt to a boil in a medium saucepan.

Add the quinoa, reduce the heat to low, and cover; cook for 15 minutes, then remove the pan from the heat and let set, still covered, for another 10 minutes.

Add 2 tablespoons of the dressing, using a fork to fluff the quinoa and evenly distribute the dressing.

Adjust an oven rack to the top position, about 3 inches from the broiler. Line a baking sheet with aluminum foil.

Transfer the salmon to the foil-lined pan; season with salt and either spray or brush with a light layer of oil. Broil until the salmon is lightly browned and opaque in the center, about 10 minutes.

Remove from the oven and let rest for a few minutes, then use two spoons to flake the salmon flesh into bite-sized pieces, leaving the skin stuck to the foil. Toss the flaked salmon with 1 tablespoon of dressing.

Add the lettuce to a large bowl; pour the remaining dressing over it and toss to evenly distribute. Mix in the quinoa, salmon, olives, onion, artichokes, and feta. Serve immediately.

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