I hear it all the time when I ask people if they like seafood, “Fish…yuck!” Fish gets such a bad wrap, from its “fishy” smell to its “fishy” taste to its “fishy” look. Well, yes people it is fish. However, I do understand where they are coming from. I mean I would never choose to drink a tall glass of lake water nor chew on some washed up seaweed, who would?! But, good and I mean really good fresh seafood is so refreshingly light as well as colorful not only in its presentation, but in its varying tastes and textures. There is something about eating seafood that makes me feel as though I’m on a tropical vacation, relaxing beachside with the sand between my toes. Wait, that’s not the sand beneath my toes; it’s the crumbs on my kitchen floor. Time to sweep. Sigh.
My all time favorite meal to turn people to the “light” side of seafood is with this Quinoa Salmon Salad with a Sweet Thai Chili Vinaigrette. I can attest to the power of this dish, not only in its taste but in its high nutritional values. First off, my father in law who apparently does not like fish (how did I not know this after 10 years of marriage???) tried this meal last week during their Arizona visit. He ate it, enjoyed it and even asked for the recipe. What?! Now that is power. Secondly, this dish is compiled of a variety of power foods like edamame, quinoa, avocado, pistachios and of course salmon; these foods being high in a variety of protein, omega 3 and polyunsaturated fats. There really is no going wrong with this meal. You can indulge in its authentic aroma and flavor without an ounce of guilt. Now that alone is worth the two minute daydream in paradise before returning to sweep your floors.
My favorite way to eat this meal is by chilling all the prepared ingredients (radishes, cucumbers, vinaigrette, quinoa and avocados) except for the salmon. Once the salmon is cooked to perfection the assembly of this meal begins. There is just something about the warm flaky salmon on top of the chilled “salad” that satisfies all my taste buds. If you prefer, you can serve this with the quinoa being warm. But, if you have the time in advance, cook the quinoa and chill it in the fridge for a few hours. It makes all the difference! On another side note, the sweet and tangy yet slightly spicy vinaigrette pairs nicely with a typical lettuce salad as well. Feel free to double, triple or quadruple the recipe to keep in your fridge for future uses. You won’t be disappointed and it will surely not go to waste. Take my word for it.
So now I ask the question again, “Do you like seafood?”
Quinoa Salmon Salad with Sweet Chili Vinaigrette
Ingredients:
1 cup uncooked quinoa
2 cups vegetable stock or water
1 lb. salmon filet
1/4 cup gluten free Tamari sauce
6 thinly sliced radishes
1/2 cucumber, thinly sliced
1 large avocado, sliced
1/2 cup shelled edamame
1/4 cup coarsely chopped pistachios
Sweet Chili Vinaigrette (4 tablespoons rice vinegar, 4 tablespoons sweet Thai chili sauce, 2 teaspoons sesame oil, ½ teaspoon sugar, ½ teaspoon granulated garlic, salt and pepper to taste)
Directions:
1. Rinse quinoa over fine mesh strainer to wash off powder until water becomes translucent. In a medium saucepan bring quinoa and vegetable stock or water to a boil. If using water, sprinkle a bit of salt in the water for extra flavor. Cover and reduce heat to low. Boil for 15-17 minutes or until most of the liquid is absorbed. Fluff and chill in the fridge for at least 2 hours. I love making this in the morning because I can just stick it right in the fridge and it is one less step that I have to worry about when making dinner in the evening.
2. Marinate salmon in gluten free Tamari sauce for 30 minutes before cooking. Sprinkle some salt and pepper on top.
3. While salmon is marinating, prepare vinaigrette by combining all ingredients in a bowl or measuring dish. Whisk to combine, cover and chill in fridge for at least 30 minutes.
4. Bake salmon at 375⁰ for 20-30 minutes until it barely flakes. A fillet that fills an 8 X 8 pan would take about 20 minutes and a fillet that fills a 9 X 13 pan would take about 25-30 minutes depending on the thickness of the filet. I love a grilled flavor, so you may do that as well. We use the trusty George Foreman grill we got 10 years ago as newly weds. It takes 6 minutes to cook the salmon through. Do not overcook salmon! It should have just a slight hint of shine in the middle when it is done.
5. Assemble ingredients between 4 dinner plates by layering radishes and cucumbers at bottom of plate. Scoop quinoa over top. Drizzle 1-2 tablespoons dressing over quinoa. Place salmon over quinoa. Place edamame around edges of plate. Top salmon with slices of avocado. Add 1-2 more tablespoons of dressing over top of salmon. Garnish with chopped pistachios.
Serves 4
- 1 cup uncooked quinoa
- 2 cups vegetable stock or water
- 1 lb. salmon filet
- ¼ cup soy sauce
- 6 thinly sliced radishes
- ½ cucumber, thinly sliced
- 1 large avocado, sliced
- ½ cup shelled edamame
- ¼ cup coarsely chopped pistachios
- Sweet Chili Vinaigrette (4 tablespoons rice vinegar, 4 tablespoons sweet Thai chili sauce, 2 teaspoons sesame oil, ½ teaspoon sugar, ½ teaspoon granulated garlic, salt to taste)*
- Rinse quinoa over fine mesh strainer to wash off powder until water becomes translucent. In a medium saucepan bring quinoa and vegetable stock or water to a boil. If using water, sprinkle a bit of salt in the water for extra flavor. Cover and reduce heat to low. Boil for 15-17 minutes or until most of the liquid is absorbed. Fluff and chill in the fridge for at least two hours. I love making this in the morning because I can just stick it right in the fridge and it is one less step that I have to worry about when making dinner in the evening.
- Marinate salmon in gluten free Tamari sauce for 30 minutes before cooking. Sprinkle some salt and pepper on top.
- While salmon is marinating, prepare vinaigrette by combining all ingredients in a bowl or measuring dish. Whisk to combine, cover and chill in fridge for at least 30 minutes.
- Bake salmon at 375⁰ for 20-30 minutes until it barely flakes. A fillet that fills an 8 X 8 pan would take about 20 minutes and a fillet that fills a 9 X 13 pan would take about 25-30 minutes depending on the thickness of the filet. I love a grilled flavor, so you may do that as well. We use the trusty George Foreman grill we got 10 years ago as newly weds. It takes 6 minutes to cook the salmon through. Do not overcook salmon! It should have just a slight hint of shine in the middle when it is done.
- Assemble ingredients between 4 dinner plates by layering radishes and cucumbers at bottom of plate. Scoop quinoa over top. Drizzle 1-2 tablespoons dressing over quinoa. Place salmon over quinoa. Place edamame around edges of plate. Top salmon with slices of avocado. Add 1-2 more tablespoons of dressing over top of salmon. Garnish with chopped pistachios.
