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Grilled Salmon with Quinoa, Broccoli, and Avocado Salad

Emily
Grilled Salmon with Quinoa

Grilled Salmon with Quinoa

Introduction

This recipe for Grilled Salmon with Quinoa, Broccoli, and Avocado Salad is a true celebration of wholesome ingredients and bright flavors. The tender salmon, which is grilled to perfection, rests beautifully on a bed of fluffy quinoa and pairs harmoniously with fresh, crisp vegetables. Furthermore, the creamy avocado adds richness, while the citrusy lemon vinaigrette ties everything together with a refreshing, zesty touch.

Whether you are in search of a quick weeknight meal or a nourishing lunch, this dish is an excellent choice. Not only does it deliver omega-3 fatty acids from the salmon, but it also provides fiber from the quinoa and essential vitamins from the vegetables. Additionally, the preparation is straightforward, making it ideal for busy days when you want something both delicious and healthy.

Ingredients

For the Grilled Salmon:

For the Salad:

For the Lemon Vinaigrette:

Preparation

Step 1: Marinate the Salmon

To begin, in a small bowl, combine olive oil, lemon juice, garlic powder, salt, and pepper. Then, rub the marinade generously over both sides of the salmon fillets. Afterward, allow the salmon to sit for about 10-15 minutes to absorb the flavors fully.

Step 2: Cook the Quinoa

First, rinse 1 cup of quinoa under cold water to remove its natural coating, which can impart bitterness. Next, place the quinoa in a saucepan with 2 cups of water. Bring it to a boil, then reduce the heat to a simmer. After 15 minutes, or once all the water is absorbed, fluff the quinoa with a fork and set it aside.

Step 3: Grill the Salmon

Meanwhile, preheat your grill pan or outdoor grill to medium-high heat. Once heated, place the marinated salmon fillets on the grill, skin-side down, and grill for 4-5 minutes. Then, flip the salmon and grill for an additional 3-4 minutes, or until the fish is opaque and flakes easily. Remove the salmon from the grill and keep it warm.

Step 4: Prepare the Salad

While the salmon is grilling, steam the broccoli florets until they are tender but still crisp, which takes about 4-5 minutes. In the meantime, slice the avocado and cucumber, and halve the cherry tomatoes. Then, in a large salad bowl, arrange the cooked quinoa, steamed broccoli, avocado slices, cucumber slices, and cherry tomatoes.

Step 5: Make the Lemon Vinaigrette

In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and emulsified. At this point, taste the vinaigrette and adjust the seasoning if necessary.

Step 6: Assemble the Bowl

To assemble the dish, place the grilled salmon fillets on top of the quinoa and vegetable mixture. Next, drizzle the lemon vinaigrette generously over the salad. Finally, garnish with freshly chopped parsley and serve with lemon wedges for a citrusy boost.

COOKING Note

Grilling the salmon to perfection is essential for ensuring it remains juicy and flavorful. However, be mindful not to overcook the fish, as it may dry out. Ideally, salmon should reach an internal temperature of 145°F (63°C), but it should still maintain a moist, flaky texture. Alternatively, if you prefer, you can bake the salmon at 400°F (200°C) for 12-15 minutes until fully cooked. Both methods will result in a delicious dish.

Serving Suggestions

This balanced and wholesome meal works well for both lunch and dinner. To elevate the dining experience, you might consider pairing it with a crisp, chilled Sauvignon Blanc. The bright acidity of the wine will complement the citrusy vinaigrette and balance the richness of the salmon and avocado.

For those hosting a gathering, serving this salad family-style alongside freshly baked whole-grain bread is a wonderful option. The bread adds extra fiber and makes the meal more filling. Additionally, to add a bit of crunch, consider sprinkling toasted almonds, walnuts, or sunflower seeds over the top.

Tips

Nutritional Information (per serving):

Conclusion

This Grilled Salmon with Quinoa, Broccoli, and Avocado Salad is the perfect combination of fresh ingredients, vibrant flavors, and wholesome nutrition. Not only does it provide a generous amount of protein and essential nutrients, but it’s also a versatile dish that can be easily adapted to suit personal preferences. Additionally, the simple yet flavorful lemon vinaigrette adds a delightful touch, making this meal both satisfying and healthy. With minimal prep and cooking time, this recipe makes healthy eating easy and enjoyable.

FAQ

  1. Can I substitute the salmon with another fish?
    Yes, you can substitute the salmon with other types of fish like trout or cod. However, make sure to adjust the grilling time based on the thickness of the fillets.
  2. Can I make this dish vegetarian?
    Absolutely. You can replace the grilled salmon with tofu or tempeh for a vegetarian twist. Both options work well with the marinade and absorb flavors beautifully.
  3. How do I store leftovers?
    Store any leftover quinoa, vegetables, and salmon separately in airtight containers. Reheat the salmon gently to avoid drying it out, and reassemble the salad before serving for optimal freshness.
  4. Can I use frozen broccoli?
    Yes, frozen broccoli works well in this recipe. Simply steam or microwave it until tender, but avoid overcooking to prevent it from becoming too soft.
  5. What can I add for extra crunch?
    For added texture, you can sprinkle toasted nuts or seeds like almonds, walnuts, or sunflower seeds over the salad. This will enhance both the flavor and the nutritional value of the dish.

If you’re eager to explore a wider variety of mouthwatering recipes, you can click here to uncover a collection of dishes that suit every palate. Whether you’re in the mood for quick and easy meals or something more elaborate, you’ll find plenty of inspiration to elevate your cooking experience!

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