Easy Poached Salmon and Quinoa Salad
A vibrant and nourishing salad with tender poached salmon, fluffy quinoa, crisp vegetables, and a zesty lemon vinaigrette. Quick to make yet elegant enough for company or a relaxing lunch.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Poaching
- Cuisine: Contemporary American
- Diet: Halal
Ingredients
4 salmon fillets (about 6 oz each)
1 cup uncooked quinoa
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cup cucumber, finely diced
1/2 red onion, thinly sliced
1/2 cup red bell pepper, chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 lemons, zested and juiced
3 tbsp white vinegar
1 clove garlic, minced
Salt and pepper to taste
1/4 cup chopped fresh dill (optional)
Instructions
Rinse quinoa under cold water and drain well.
In a saucepan, bring 2 cups of water or broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Let it rest for 5 minutes before fluffing with a fork.
In a large pot, bring water to a gentle simmer. Carefully add salmon fillets, ensuring they are submerged. Add a splash of water if needed. Cook for 10–12 minutes or until the flesh flakes easily with a fork. Remove and let cool slightly, then flake into bite-sized pieces.
In a large bowl, combine cherry tomatoes, cucumber, red onion, red bell pepper, and parsley.
Add cooked quinoa and poached salmon to the bowl and gently mix.
In a small bowl, whisk together olive oil, lemon zest, lemon juice, vinegar, garlic, salt, and pepper to make the dressing. Pour over the salad and toss carefully to combine.
Garnish with fresh dill if desired and serve chilled or at room temperature.
Notes
For the fluffiest quinoa, always rinse it before cooking.
You can substitute the salmon with halal-certified tofu or another firm, white fish like halibut.
For a vegan version, skip the salmon and include tofu or chickpeas as a protein substitute.
Store leftovers in an airtight container in the fridge for up to 2 days.
Find it online: https://cookingwithramsay.com/easy-poached-salmon-quinoa-salad/