Kombucha Marinated Salmon with Coconut Quinoa


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Kombucha Marinated Salmon with Coconut Quinoa

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    The kombucha brings a burst of flavor to the salmon in this recipe.

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    Servings and Ingredients

    Serves 4
    4 (4-oz.) Hy-Vee Fish Market Department skinless Alaskan sockeye salmon
    1 c. Hy-Vee ginger kombucha
    1 tsp. Full Circle Market organic virgin coconut oil
    1 ½ c. Full Circle Market organic white quinoa, rinsed
    1 (13.5-oz.) can Full Circle Market organic unsweetened coconut milk
    1 ¼ c. water
    ¾ tsp. Hy-Vee salt, divided
    ½ tsp. lime zest
    3 c. baby kale, lightly packed
    2 tbsp. fresh lime juice
    2 tbsp. Gustare Vita olive oil, divided
    ¼ tsp. Hy-Vee black pepper
    ¼ c. roasted and salted shelled pistachios
    Lime wedges, for serving

    Things To Grab

    • Paper towels
    • Large resealable plastic bag
    • Rimmed baking pan
    • Medium saucepan
    • Medium bowl
    • Large skillet
    • 4 serving plates


    1. Pat salmon dry with paper towels. Place in a large resealable plastic bag. Pour kombucha over salmon; close bag and place in a rimmed baking pan. Marinate for 1 to 2 hours in refrigerator, turning occasionally.

    2. Heat coconut oil in a medium saucepan over medium heat. Add quinoa; cook and stir for 4 minutes or until golden. Add coconut milk, water, and 1/2 teaspoon salt. Bring to a boil; reduce heat to low. Cover and gently simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; let stand for 5 to 10 minutes. Fluff with a fork. Stir in lime zest.

    3. Combine kale, lime juice, 1 tablespoon olive oil, remaining 1/4 teaspoon salt, and pepper in a medium bowl. Massage kale using fingers for 1 to 2 minutes or until softened; set aside.

    4. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Remove salmon from marinade; discard marinade. Cook salmon for 4 to 6 minutes or until salmon flakes easily with a fork (145 degrees).

    5. To serve, divide quinoa mixture among 4 serving plates. Top with kale mixture, then salmon. Sprinkle with pistachios. Garnish with lime wedges, if desired.

    Nutrition facts


    770 Calories per serving

    Amounts Per Serving

    • Total Fat: 43g
    • Cholesterol: 60mg
    • Sodium: 580mg
    • Total Carbohydrates: 57g
    • Protein: 36g

    Daily Values

    Iron 30%
    Calcium 6%
    Vitamin D 60%
    Potassium 10%