I’m not going to lie, the idea of a salad in the winter is not exactly appealing to me. I prefer warm food when it’s cold out, so hooray for this Warm Salmon Salad!
So when I saw this recipe for a Supercharged Salmon Salad, I was pretty pumped.
The original recipe used raw kale and shaved Brussels sprouts to make a cold salad, but it can easily be adapted to be a warm, comforting dish.
Ingredients:
- 1/2 cup water
- 1/4 cup uncooked quinoa, rinsed and drained
- 1/2 teaspoon kosher salt, divided
- 2 (6-oz.) wild salmon fillet
- Cooking spray
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- 2 cups roughly chopped lacinato kale
- 3 ounces shredded Brussels sprouts (about 1 cup)
- 1/3 cup steamed and peeled beets (you can buy precooked beets)
- 1 tablespoon tahini (sesame seed paste), well stirred
- 1 tablespoon lemon juice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon warm water
Add one cup of water and the quinoa to a small saucepan over high heat and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove the pan from heat and let stand for 5 minutes. Stir in 1/8 teaspoon salt.
While the quinoa cooks, add 1 tablespoon tahini, the juice of 1/2 lemon, garlic powder, salt, black pepper, and 1 tablespoon water to a jar and shake to combine.
Season the salmon with 1/8 teaspoon salt and pepper. Add 1 tablespoon olive oil to a large saute pan over medium high heat. Add the salmon skin side up and cook for 4 minutes or until browned. Flip and cook for 6 minutes or until cooked through.
Remove the salmon from the pan and keep warm. Add the remaining 1/2 tablespoon olive oil if the pan is dry. Bring over medium high heat and add the kale, Brussels sprouts, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring until the kale wilts.
Drizzle with the tahini mixture over the kale mixture, stirring to combine. Mix in the cooked quinoa.
Split between two plates and top with the beets and salmon.
This dish still maintains the feeling of a salad but is so much more satisfying warm!
Ingredients
- 1/2 cup water
- 1/4 cup uncooked quinoa, rinsed and drained
- 1/2 teaspoon kosher salt, divided
- 2 (6-oz.) wild salmon fillet
- Cooking spray
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon freshly ground black pepper
- 2 cups roughly chopped lacinato kale
- 3 ounces shredded Brussels sprouts (about 1 cup)
- 1/3 cup steamed and peeled beets (you can buy precooked beets)
- 1 tablespoon tahini (sesame seed paste), well stirred
- 1 tablespoon lemon juice
- 1/8 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon warm water
Instructions
- Add one cup of water and the quinoa to a small saucepan over high heat and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove the pan from heat and let stand for 5 minutes. Stir in 1/8 teaspoon salt.
- While the quinoa cooks, add 1 tablespoon tahini, the juice of 1/2 lemon, garlic powder, salt, black pepper, and 1 tablespoon water to a jar and shake to combine.
- Season the salmon with 1/8 teaspoon salt and pepper. Add 1 tablespoon olive oil to a large saute pan over medium high heat. Add the salmon skin side up and cook for 4 minutes or until browned. Flip and cook for 6 minutes or until cooked through.
- Remove the salmon from the pan and keep warm. Add the remaining 1/2 tablespoon olive oil if the pan is dry. Bring over medium high heat and add the kale, Brussels sprouts, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring until the kale wilts.
- Drizzle with the tahini mixture over the kale mixture, stirring to combine. Mix in the cooked quinoa.
- Split between two plates and top with the beets and salmon.
