This Salad is a great source of protein and omega-3 fatty acids.
Ingredients
2/3 cup
Quinoa, uncooked
(rinsed and drained)
2 fillet (170g)
Atlantic salmon, wild
1 pinch
Salt and pepper
(to taste)
2 tbsp
Extra virgin olive oil
(divided)
2 whole lime(s)
Lime juice (fresh)
(divided)
2 cup
Grape tomato (s)
(halved)
1/4 cup
Cilantro (coriander)
(chopped)
1/2 bunch
Green onion
(chopped)
1/2 small
Red onion
(diced)
1 tbsp
Apple cider vinegar
1 avocado(s)
Avocado
(halved, pit removed, sliced)
1 pinch
Salt and pepper
Instructions
Cook quinoa according to package directions.
Sprinkle salmon with salt and pepper on both sides.
Heat 1 tablespoon of oil in a non-stick frying pan over medium-high heat. Add salmon, skin side down. Sear until browned on both sides and slightly opaque in the center. Approximately 5 minutes per side.
Squeeze the juice of 1 1/2 limes into a large bowl. Add tomatoes, cilantro, scallions, diced red onion, the remaining tablespoon olive oil, and apple cider vinegar. Toss to combine. Stir in cooked quinoa.
Halve the avocado and discard the pit. Using a spoon, scoop out the flesh and discard the skin. Cut the avocado into thin slices. Squeeze over the juice of the remaining half lime and season with salt and pepper.
Flake salmon with a fork. Top quinoa salad mixture with salmon and avocado to serve.
Nutrition Facts
Per Portion
Calories395
Calories from fat201
Calories from saturated fat27.7
Total Fat22.3 g
Saturated Fat3.1 g
Trans Fat0.0 g
Polyunsaturated Fat4.8 g
Monounsaturated Fat12.2 g
Cholesterol47 mg
Sodium93 mg
Potassium1125 mg
Total Carbohydrate29.7 g
Dietary Fiber7.8 g
Sugars3.2 g
Protein22.9 g
Dietary servings
Per Portion
Grain
1.4
Meat
0.9
Vegetables
2.1
Energy sources
Meal Type(s)
Lunch
Main
Salad
Cindi Dennis
(Nov. 10, 2022, 1 a.m.)
Made this on 11/7 First time I've had fish in years, it was good and I'll try to have more fish.
Made this on 11/7
First time I've had fish in years, it was good and I'll try to have more fish.