Savor the Summer: Simple Salmon and Quinoa Salad Recipe
Although the market is already showcasing early apples and some pretty stellar butternut squash, my shopping bag will be full of corn and tomatoes till they’re good and gone. These summertime staples are not only delicious, they epitomize what we love most about summer living: that it’s easy.
So in a final salute to summer, let’s stave off the high-heat roasting for at least a few more weeks and soak up the fresh summer flavors while we can. This dish can be served warm, room-temp or cold, and tastes great with my other summertime staple, corn on the cob.
Simple Salmon and Quinoa Salad
10 oz. salmon fillet
Salt and pepper
1 ½ c. cooked quinoa
2 c. halved cherry tomatoes
1 sm. cucumber, halved, seeded and diced
¼ c. extra virgin olive oil
2 tbsp. white wine vinegar
½ tsp. honey
¾ tsp. kosher salt
½ tsp. black pepper
½ c. torn fresh basil leaves
- Heat a nonstick skillet over medium heat and mist with nonstick spray.
- Season salmon with a pinch of salt and pepper and cook on both sides until cooked through. Set aside.
- Combine quinoa, tomatoes, cucumber in a mixing bowl.
- Flake fish and add to mixing bowl.
- Add oil, vinegar, honey, salt and pepper and toss gently.
- Mix in basil and serve.
Per serving: 470 calories, 21 fat grams, 31 milligrams cholesterol, 479 milligrams sodium, 974 milligrams potassium, 48 grams carbs, 6 grams dietary fiber, 4 grams sugar, 24 grams protein.
Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.
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