Full of omega-3s, herb seasoned baked salmon makes the perfect addition to this healthy salad. Full of robust flavor and textures, this Quinoa and Salmon Salad is a complete meal, a great make ahead option for lunch or dinner. Grated carrots, crunch cabbage, flaked salmon, fluffy quinoa, grapefruit, and turnips lend their unique flavors to this tasty salad. Tossed in a zesty citrus vinaigrette, this salad not only tastes great, but is good for you.
- In a mortar place the garlic clove, the coriander, the olive oil and grind everything very well until it forms a very green paste, rub it on the salmon on both sides, season with salt and grinded mustard seeds, put in the oven and bake for 20 / 30 minutes in the oven grid at 180 degrees Celsius. Remove the salmon, remove the crust and put it back another 10 min so that it gets more crispy.
- Cooking quinoa has a trick to it, yes ma'am, see here how to do it perfectly.
- Cook the Savoy and the Chinese cabbages for a few minutes in boiling water (really just a few minutes) so that the cabbages may still feel crunchy in the salad.
- Grate raw carrots with the potato grater, from the cabbage coarsely, from grapefruit slices, cut the raw turnip (julienne style). Add the flaked salmon, removing fine spines. Mince very well the carrots raw and sprinkle on top, along with the skin of the salmon previously removed from the oven still very crunchy, and also the mushrooms cold the leftover of dinner) it is necessary not to waste.
- Drizzle with the vinaigrette, for this just add all the ingredients in a bowl and wrap well with a wire rod.
|Calories320Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.