Salmon Quinoa
Courtesy of the Hyatt Regency Huntington Beach, here’s a healthy and fun recipe for feeding a group of six.
For the Salad:
Cooked Quinoa: 2 Cups
Baby Heirloom Tomatoes: 1 Cup
Chopped Parsley: ½ Cup
Chopped Mint: 1 Tablespoon
Diced Cucumber: ½ Cup
Diced Feta Cheese: ½ Cup
Herbed Croutons: ½ Cup
For the Dressing:
Lemon Zest and Juice: to taste
Olive Oil: 4 oz.
Champagne Vinegar: 2 oz.
Dijon Mustard: 1 Teaspoon
Plus 6 5-oz. Salmon Portions
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For the dressing: Combine lemon juice, vinegar, mustard and whisk together. Whisk ingredients then add olive oil gradually while whisking. Season to taste.
For salad: Combine quinoa with all other ingredients and toss together with a portion of the dressing; season to taste.
For the salmon: Season with salt and pepper; sear skin side down or presentation side down if skinless until nicely browned; place in a moderate oven for five minutes, remove, flip over, cover with foil and allow to rest for several minutes.
For presentation: Place a large spoon of salad in center of plate; place salmon on top; garnish with a drizzle of the dressing.