Grilled Salmon with Chilled Quinoa Salad

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Salad
Grilled Salmon with Chilled Quinoa Salad

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Grilled salmon atop mixed greens, diced cucumbers, halved cherry tomatoes, cooked quinoa, and garnished with fresh lemon wedge

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    Description

    The additions of parsley, lemon, and mint add a freshness to this quinoa salad. Topped with a freshly grilled salmon fillet, this salad is perfect for a weeknight meal.

    Recipe Tags

    Servings and Ingredients

    QuantityIngredientAdd
    Quinoa Salad
    2 c.Hy-Vee 33% reduced sodium chicken broth
    1 c.dry quinoa, rinsed
    c.Hy-Vee Select olive oil
    c.fresh lemon juice
    ¼ c.chopped green onions
    ½ c.chopped fresh Italian parsley
    ¼ c.chopped fresh mint
    1 c.halved cherry tomatoes
    1English cucumber, small diced
    ¼ c.sliced kalamata olives
    Hy-Vee salt and ground black pepper, to taste
    Grilled Salmon
    1 tbsp.Hy-Vee Select garlic olive oil
    4(4 to 5-oz each) Responsible Choice Mt. Cook Salmon portions
    Hy-Vee salt and ground black pepper, to taste
    1(5-oz) clamshell mixed spring greens
    1lemon, cut into wedges for garnish

    Directions

    1. In a small saucepan, bring chicken broth to a boil. Add quinoa and cook over medium-high heat for 12 minutes or until broth is absorbed. Remove from the heat, fluff with fork and chill until cold.
    2. Once chilled, add oil, lemon juice, onions, parsley, mint, tomatoes, cucumber, kalamata olives and feta; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
    3. For the salmon, prepare grill for medium-high heat. Rub garlic oil over salmon to coat; season with salt and pepper. Once grill is hot, brush rack with additional olive oil and immediately place salmon on grill.
    4. Grill, undisturbed, 4 minutes. Flip and cook until salmon is cooked through (145 degrees).
    5. To serve, divide spring mix among four plates. Place 1 cup of chilled quinoa salad on greens; place salmon on top. Serve each salad with a lemon wedge, if desired.

    Nutrition facts

    Servings

    590 Calories per serving

    Amounts Per Serving

    • Total Fat: 36g
    • Cholesterol: 70mg
    • Sodium: 280mg
    • Total Carbohydrates: 36g
    • Protein: 34g

    Daily Values

    0%
    Vitamin A 80%
    0%
    Vitamin C 60%
    0%
    Iron 35%
    0%
    Calcium 15%

    Recipe Source:

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