What you'll be getting:

Salmon Salad with Quinoa

Per Serving

5 oz coho salmon

30 g lettuce and spinach

75 g veggies (carrots, radishes, radish sprouts, cucumbers, peppers)

3/4 c cooked quinoa (cooked with fines herbes, salt, and pepper) 

1 T oil 

2 oz dressing (lemon juice, tarragon, avocado oil, salt, pepper, nutritional yeast, white wine vinegar)​

Equipment needed:  sautee pan

Start heating up your oil in your pan. When hot, add the salmon. Set a timer for 3 minutes. ​

After you sear for 3 minutes, flip the salmon over and cover with a lid. Remove from the heat and set another timer for 3 minutes. The residual heat from the pan will continue to cook the salmon. If you like your salmon slightly under, you can cook for 2 minutes on each side. 

While you are waiting for the salmon to finish cooking, add the salad greens and veggies in a mixing bowl. If you have 1 or 2 servings, you will be able to add the veggies directly to the greens still in the tupperware. 

Pour 1/2 of the salad dressing over the veggies and toss everything together. 

You can have the quinoa cold, or warm, either work for this dinner. I like to plate it beside the salad, but you can also toss it together with the veggies. 

When the second timer goes off, place the salmon on top of the salad, drizzle the remining dressing over top of the salmon. From start to finish this dinner takes less than 10 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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