Lemon Quinoa Mint Salad with Grilled Salmon
[ratings]
Servings: 4
Calories:
Ingredients
- 2 cups Water
- 1 clove Garlic - Minced
- 1 cup White Quinoa
- 1 Lemon - juiced and zested divided
- 2-4 4-6oz Salmon Fillets see blog notes
- Drizzle Olive Oil
- Pinch Cayenne Pepper
- Pinch Salt
- 1 Cucumber - sliced
- 2-3 Carrots - cut into matchsticks or peeled into strips
- 1 pint Cherry Tomatoes
- 2.5 oz Baby Arugula (about 4 cups)
- 2.5 oz Baby Iceberg comes in a container now or you can use any of your favorite salad greens (about 4 cups)
- Fresh Mint Leaves
Instructions
- Prepare the quinoa first so it has time to cool down. In a pot add your 2 cups of water and minced garlic, bring it up into a boil. Add in quinoa. Cook according to the directions on your quinoa package. Once it's fluffed add in 1/2 of freshly squeezed lemon juice. If you want an extra pop - add in some lemon zest as well. Stir and let it cool down.
- Brush the top of your salmon with olive oil, sprinkle a pinch of salt and a pinch of cayenne pepper.
- Fire up your grill to medium high heat. Add your salmon fillets, top-side down to get clean grill marks on the top. Grill, watching the side of the fillet until it cooks about 1/3 the way up side, about 3-5 minutes. Carefully flip the salmon fillets over to the skin-side and continue to cook until done - the internal temperature should be 145F, you will notice white protein pushing out to the edges of the salmon fillet. Take off the heat and let it cool down and rest. Once it's cool to the touch, carefully peel off the skin.
- In a bowl, add your arugula and salad greens. Squeeze other 1/2 of the lemon juice and a sprinkle of salt. Add in your quinoa, vegetables and toss to combine. Top with your sliced salmon and fresh mint leaves.
