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Quinoa Panzanella & Wild Salmon Recipe

   
 

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     Quinoa Panzanella & Wild Salmon

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   24 min.

Ingredients
1 8 oz. skin-on salmon fillet
1 tsp. kosher salt
1/2 tsp. freshly ground black pper
1 T extra-virgin olive oil
1.5 cups cooked quinoa
1 cup quartered cherry tomatoes
1/2 cup diced red onion
1/2 cup chopped basil leaves
1/4 cup red wine vinegar
 
1/4 cup extra-virgin olive oil
2 T capers, rinsed and trained
1/2 English cucumber, quartered lengthwise and thinly sliced

Instructions
Sprinkle salmon evenly with 1/4 tsp. salt and 1/4 tsp. pepper. Heat medium skillet over high heat with 1 T olive oil. Add fillet, skin side down, and cook for 2 minutes. Reduce heat to medium-high and cook for 4 minutes or until skin begins to brown. Turn over and cook for 2 minutes. Place fillet on cutting board and discard skin. Flake fillet with a fork into small chunks.
Combine flaked salmon, 3/4 tsp. salt, 3/4 tsp. pepper, quinoa and remaining ingredients into a large bowl. Toss gently to combine.
Nutrition Calories- 345 Fat- 23g (sat 3g, mono 14.7g, poly 3.1g) Protein- 16g Carb- 19g Fiber- 3g Chol- 31mg Iron- 2mg Sodium- 641mg Calcium-46mg
Serving Suggestions
1 cup


Originally Submitted
5/20/2015





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