Quinoa, salmon, peaches, corn, and bell peppers are tossed together in a lime vinaigrette in this summery spin on salmon salad. Perfect for lunch or an easy weeknight dinner.
Course
Entree, Lunch, Main Dish, Salad
Cuisine
Dairy-Free, Gluten-Free
Prep Time20minutes
Cook Time10minutes
Total Time30minutes
Servings4
AuthorJessica Levinson
Ingredients
1poundsalmon fillet or canned salmondrained
1 1/2cupsdry quinoa
1 1/4cupcorn freshly cut off the cob
1cupdiced red or yellow pepper
2scallionschopped
1cupthinly sliced peaches
1/2teaspoonKosher salt
2tablespoonsolive oil
1tablespoonlime juice
2teaspoonshoney
2tablespoonsminced fresh chives
Arugulaoptional
Diced cherry tomatoesoptional
Instructions
If using fresh salmon, in a large straight-sided skillet, bring about 6 cups water to a simmer over medium-high, then reduce heat to a low simmer. Add salmon (water should just cover fish), cover, and cook until opaque throughout, 5 to 10 minutes, depending on thickness of fillet. With a wide, slotted spatula, transfer salmon to a plate, discard the skin, and set aside to cool. Once cool, use a fork to flake the salmon.
While the salmon is cooking, cook quinoa according to package directions. When finished cooking, transfer to a large mixing bowl and allow to cool.
Once the quinoa is cool, add the flaked or canned salmon, corn, peppers, scallions, peaches, and Kosher salt and toss to combine.
In a small mixing bowl or liquid measuring cup, whisk together the olive oil, lime juice, and honey. Add dressing to the quinoa salad and toss to combine. Garnish with chives. Serve over a bed of arugula and cherry tomatoes if desired.