In this spectacular salad, the centerpiece is grilled salmon (though you could skip the fish altogether to keep the salad vegetarian). Then we toss in some crisp-tender steamed broccolette, fresh watercress and baby spinach, nutty quinoa, creamy avocado, juicy tomatoes and crunchy grated carrots for a super-colorful, super-delicious and super-nutritious wow-factor meal.
This recipe is extraordinarily versatile and makes for lovely al fresco dining. Feel free to add other salad ingredients you especially like and to use your favorite vinaigrette dressing (or grab an idea from Salad Dressing 101). To finish the dish on an elegant, creamy note, we like to top the salmon with little dollops of Herb Aioli (optional).
12 ounces wild-caught salmon fillet (pin bones removed)
Salt and freshly ground black pepper
1/4 cup uncooked quinoa
1 bunch Earthbound Farm Organic Broccolette (cut into florets and 1-inch pieces of stalk)
4 cups Earthbound Farm Organic Baby Spinach
3/4 cup watercress
2 tomatoes (cut into 1/2-inch dice)
1 small carrot (peeled, pared into thin ribbons or coarsely grated)
1/4 cup Italian parsley (packed, leaves only)
1 cup organic microgreens or sprouts (alfalfa or sunflower)
1 avocado (peeled and cut into slices)
1/4 cup sunflower seeds (salted or unsalted)
Your favorite vinaigrette salad dressing
1/4 cup mayonnaise
1 tablespoon pesto
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper (to taste)
Season the salmon with salt and pepper, and grill the fish until cooked through (about 3 to 6 minutes per side over high heat, depending on thickness). Set aside to cool. The salmon can be grilled a day in advance of serving; just cover the fillet tightly and refrigerate. Before serving, cut the salmon into large chunks.
Place the quinoa in a strainer and rinse thoroughly with cool water for 1 minute. Place 1/2 cup of water and the quinoa in a small pan and bring it to a boil over high heat. Reduce the heat to low, cover and simmer until the water has evaporated, about 10 minutes. Turn the heat off, fluff the quinoa with a fork, and let it cool.
In another pan, bring 2 quarts of water to a boil and add 2 teaspoons of salt. Cook the broccolette until crisp-tender, about 5 minutes. Drain and immediately plunge the broccolette into a bowl of ice water to stop the cooking process and set its bright color. When the broccolette is cool, drain thoroughly and set aside.
To make the Herb Aioli, whisk together the mayonnaise and pesto. Add the lemon juice, salt and pepper to taste.
To assemble the salad, place the spinach, watercress, tomatoes, carrots, parsley leaves and cooled broccolette in a large bowl and toss with your favorite vinaigrette salad dressing, just to coat lightly. Transfer the mixture to a large platter or divide between 4 individual plates. Scatter the cooled quinoa and a handful of microgreens or sprouts over the greens. Arrange the chunks of salmon chunks and slices of avocado over the mixture. Sprinkle the salad with the sunflower seeds and top the salmon with the Herb Aioli, if using, or another drizzle of vinaigrette. Serve immediately.
Per serving: Calories 460, Fat 28 grams, Cholesterol 55 mg, Sodium 410 mg, Carbohydrates 30 grams, Fiber 9 grams, Sugars 7 grams, Protein 25 grams.
Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 240%, Vitamin C 120%, Calcium 35%, Iron 25%.
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