Salmon is a terrific source of omega-3 fatty acids, which are associated with heart health. Nutrient-dense quinoa has a mild flavor and light, fluffy texture which pairs well with rich salmon and slightly bitter parsley. Ask your fishmonger for center-cut salmon to ensure the pieces are the same thickness throughout, which will help them to cook evenly.
Salmon with Quinoa and Parsley Vinaigrette
Salt and freshly ground pepper
1 cup (8 oz./250 g) quinoa, rinsed
4 salmon fillets (4 to 6 oz./125 to 185 g each)
2 Tbs. plus 2 tsp. olive oil
3 Tbs. red wine vinegar
2 tsp. Dijon mustard
1/2 cup (3/4 oz./20 g) chopped fresh flat-leaf parsley
In a saucepan, bring 2 cups (16 fl. oz./ 500 ml) water to a boil over high heat. Add a big pinch of salt and the quinoa. Return to a boil, then reduce the heat to low. Cover and cook until all the liquid is absorbed, about 12 minutes. Using a fork, fluff the quinoa. Put the lid back on and let stand for 15 minutes.
Warm a stove-top grill pan over medium-high heat. Brush the salmon with the 2 tsp. olive oil and season well with salt and pepper. Place the salmon on the pan, flesh side down, and cook for 5 minutes. Flip the salmon over and cook until done to your liking, about 4 minutes more for medium. Transfer to a plate.
In a small bowl combine the vinegar, mustard, 1⁄2 tsp. salt and 1⁄8 tsp. pepper. Slowly whisk in the remaining 2 Tbs. oil and stir in the parsley to make a vinaigrette. Stir 3 Tbs. of the vinaigrette into the quinoa.
Divide the quinoa among 4 warmed plates. Top each plate with a piece of grilled salmon, drizzle the
remaining vinaigrette over the top and serve. Serves 4.
Find more wholesome recipes for every day of the year in our new cookbook,
Healthy Dish of the Day, by Kate McMillan.