Salmon Kale Quinoa Salad
The Salmon Kale Quinoa Salad is a nutrient-rich, flavorful dish featuring tender massaged kale, fluffy quinoa, and perfectly seared salmon. Tossed with fresh veggies and drizzled with a tangy lemon Dijon dressing, it's a light yet satisfying meal that's both healthy and delicious!
Equipment
- Saucepan For cooking the quinoa
- Skillet For cooking the salmon
Ingredients
For the Salmon:
- 1 lb. salmon cut into 4 filets
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
For the Salad:
- ½ cup dry quinoa
- 1 cup water
- 3 cups fresh kale chopped
- ½ tablespoon olive oil
- 1 medium red bell pepper deseeded and diced
- ½ cup cucumber sliced and quartered
- ¼ cup red onion diced
For the Lemon Dijon Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon rice vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- ½ teaspoon dried Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Prepare the Salmon:
- Pat dry the salmon filets with paper towels to remove any excess moisture. This helps achieve a nice sear.
- Season the salmon generously with Italian seasoning, salt, and pepper. Rub the seasonings on both sides to ensure the filets are evenly coated.
Cook the Salmon:
- Heat a large skillet over medium heat. Add 2 tablespoons of olive oil and let it heat up.
- Once the oil is hot, carefully place the salmon filets in the skillet. Cook for 4-5 minutes on each side, or until the salmon turns opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Once cooked, transfer the salmon to a plate, cover it loosely with foil, and set aside to keep warm.
Prepare the Lemon Dijon Dressing:
- In a mason jar or small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of rice vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of minced garlic, ½ teaspoon of dried Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of ground black pepper.
- Close the jar tightly and shake it vigorously for about 2 minutes until all the ingredients are well combined. If using a bowl, whisk everything together until emulsified. Set the dressing aside.
Cook the Quinoa:
- In a small saucepan, add ½ cup of dry quinoa and 1 cup of water. Bring it to a boil, then reduce the heat to low, cover, and simmer until the water is absorbed, about 12-15 minutes.
- Once cooked, fluff the quinoa with a fork and set it aside to cool slightly.
Massage the Kale:
- Place the chopped kale into a large mixing bowl. Drizzle ½ tablespoon of olive oil over the kale and gently massage the leaves with your hands for about 2 minutes. This softens the kale, making it more tender and reducing its bitterness.
Assemble the Salad:
- To the massaged kale, add the cooked quinoa, diced red bell pepper, sliced cucumber, and diced red onion.
- Pour 2-3 tablespoons of the prepared Lemon Dijon dressing over the salad and toss everything together until well mixed. Reserve the remaining dressing for later.
Serve:
- Transfer the kale and quinoa salad onto a serving platter. Arrange the cooked salmon filets on top of the salad.
- Drizzle the remaining Lemon Dijon dressing over the salmon and serve immediately.
- You can serve the salad with salmon fillets on top, as shown in the photos, or cut the fillets into bite-sized pieces before cooking for easier serving. The option is yours.
Notes
1. Feel free to substitute the kale with other greens like spinach or arugula, and switch out the quinoa for other grains such as brown rice, depending on your taste.
2. Cooking times for salmon may vary based on thickness. The salmon is done when it flakes easily with a fork and has an opaque appearance.
3. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat the salmon gently, if desired, or enjoy the salad cold.
Nutrition
Calories: 389kcal
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