Quinoa and Spring Vegetable Salad with Seared Salmon

🌿 Why You'll Love This Recipe

Discover a vibrant, nutritious spring salad that combines:

• Fresh, seasonal ingredients
• Quick and easy preparation
• Balanced nutrition
• Gluten-free and adaptable
• Restaurant-quality presentation at home

📋 Recipe Overview

🥘 Ingredients

Quinoa Base

• 1 cup quinoa, rinsed
• 2 cups water
• Pinch of sea salt

Salmon

• 4 (6 oz) salmon fillets
• 2 tbsp olive oil
• Salt and black pepper

Spring Vegetables

• 1 cup asparagus, chopped
• 1 cup sugar snap peas
• 1/2 cup radishes, sliced
• 1/4 cup fresh dill, chopped

Lemon Herb Dressing

• 3 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper

🍳 Equipment

• Medium saucepan
• Large skillet
• Cutting board
• Chef's knife
• Whisk
• Measuring tools
• Colander

👨‍🍳 Cooking Instructions

Quinoa Preparation

1. Rinse quinoa under cold water using a fine-mesh strainer
2. In a medium saucepan, combine quinoa, water, and salt
3. Bring to a boil over high heat (100°C/212°F)
4. Reduce heat to low (around 85°C/185°F)
5. Cover and simmer for 15 minutes until water is fully absorbed
6. Remove from heat, let stand covered for 5 minutes
7. Fluff with a fork and spread on a cool plate to prevent overcooking

Salmon Cooking

1. Pat salmon fillets dry with paper towels
2. Season both sides with kosher salt and freshly ground black pepper
3. Heat olive oil in a large skillet over medium-high heat (190°C/375°F)
4. Place salmon skin-side down, cook for 3-4 minutes until skin is crispy
5. Flip and cook for additional 2-3 minutes
6. Internal temperature should reach 63°C/145°F for medium doneness
7. Remove from heat, let rest on a warm plate for 2-3 minutes

Vegetable Preparation

1. Bring a pot of water to rolling boil (100°C/212°F)
2. Prepare an ice bath (0°C/32°F) in a separate bowl
3. Blanch asparagus and sugar snap peas for exactly 2 minutes
4. Immediately transfer vegetables to ice bath to stop cooking
5. Drain thoroughly and pat dry with clean kitchen towel
6. Cut vegetables into uniform, bite-sized pieces

Dressing Technique

1. In a small bowl, combine ingredients at room temperature
2. Whisk vigorously for 30-45 seconds
3. Emulsify by slowly drizzling olive oil while continuously whisking
4. Taste and adjust seasoning
5. Let sit for 5 minutes to allow flavors to meld

Final Assembly

1. Use a large, wide serving bowl
2. Create a quinoa base layer (about 1/2 cup per serving)
3. Arrange blanched vegetables strategically
4. Place seared salmon on top
5. Drizzle dressing in a zigzag pattern
6. Garnish with fresh dill and thinly sliced radishes
7. Optional: Finish with a light sprinkle of flaky sea salt

📊 Nutrition Facts

🌈 Dietary Variations

• Vegan: Tofu instead of salmon
• Vegetarian: Plant-based protein
• Low-Carb: Cauliflower rice substitute

💡 Pro Tips

Serving

• Serve immediately
• Enjoy warm or cold
• Garnish with extra herbs

Storage

• Refrigerate up to 2 days
• Store components separately
• Refresh with dressing before serving