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Ginger Salmon Quinoa Salad


This recipe comes from one of my favorite cookbooks, Delicious Tonight by RecipeTin Eats, and it has truly earned a permanent spot in our dinner rotation.

I’ve been making this healthy yet incredibly flavorful meal for over a year now, and it all started on a whim. I remember thinking it looked delicious—but serving a bowl-style dinner to my husband? I wasn’t so sure how that would go over. Well…he was instantly sold. In fact, he gave it the ultimate compliment: “You can make this ANYTIME!” That sealed the deal.

Since then, it’s become one of our go-to meals. I do tweak it slightly by doubling the sauce (highly recommend!), because for us, it’s just the perfect amount.

We also don’t always use all the quinoa, which turns out to be a happy bonus. I save the leftovers to make “Nonna’s Veggie Tots” for my grandbaby—well, toddler now! And let me tell you, those are a big hit too.

I’m so excited to share this recipe with you—I hope it becomes a favorite in your home just like it has in ours.



Ginger Salmon Quinoa Salad



Pan-Seared Salmon (also can be done in the air fryer)

  • 2 4 oz. salmon filets 

  • Salt and pepper

  • 1 Tbsp Olive Oil


Quinoa 

  • ½ cup quinoa

  • 1 cup water

  • ½ tsp salt

  • 1 Tbsp butter (optional)


Ginger Dressing

  • ¼ cup rice vinegar

  • ¼ cup toasted sesame oil

  • ¼ cup avocado oil

  • 3 Tbsp soy sauce (I always use Gluten Free)

  • 4 tsp grated ginger (I use the frozen cubes..they’re perfect)

  • 1 tsp sugar

  • Black pepper

 

Spicy sauce 

4 tsp of the ginger dressing

2 Tbsp Kewpie Mayo (or other mayonnaise)

2 tsp sriracha 


Salad

-1 ½ lightly packed cups of finely chopped kale or spinach

- Diced avocado

- French’s fried onions (or you can make crispy fried shallots)


Directions:


For the Quinoa: Toast the quinoa at 400 degrees for 15 minutes until it smells toasty. Rinse under cold water in a fine mesh strainer.  

Cook the quinoa according to the package directions.  Once the quinoa is done cooking, let it rest for 20 minutes to come to room temperature.


For the ginger dressing and spicy sauce: Put all the dressing ingredients in a jar and shake to combine.  Place the creamy sauce ingredients in a small bowl and mix to combine.


Cook Salmon:  Season the salmon with salt and pepper.  Heat the oil in a non-stick saute pan over medium high heat.  Cook the first side for 2 minutes, then turn and cook the second side for another minute or two, until your desired doneness.  (Alternatively you can cook the salmon in an air fryer for 8-10 minutes at 400 degrees, flipping halfway through.  Adjust cooking time to your desired doneness)


Assembly:  In shallow bowls, add the greens of choice, quinoa, salmon, avocado, most of the dressing and drizzle with the spicy sauce.  Add the crispy fried onions last.  And enjoy this healthy and satisfying delight!!!


Printabe recipe here:




 
 
 

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