Seared Salmon Salad with Quinoa and Balsamic Glaze

Ingredients

• 2 fillets salmon fillets
• ½ cup quinoa
• 4 cups arugula
• 2 tbsp balsamic glaze
• 1 orange
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Rinse the 0.5 cup quinoa in a fine mesh strainer, then combine with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, reduce to low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Fluff with a fork.

2. 2

   While quinoa cooks, pat the 2 salmon fillets dry with paper towels and season both sides with the 0.5 tsp salt and 0.25 tsp black pepper.

3. 3

   Heat 1 tbsp of the olive oil in a nonstick skillet over medium-high heat until shimmering. Place the salmon skin-side down and cook without moving until the skin is golden and crispy, about 4-5 minutes.

4. 4

   Flip the salmon and cook to your desired doneness, about 3-4 minutes more for medium, until the flesh flakes easily with a fork. Transfer to a plate and let rest for 2 minutes.

5. 5

   Zest and juice the 1 orange into a small bowl. Whisk in the remaining 2 tbsp olive oil and a pinch of salt to make a simple dressing.

6. 6

   In a large bowl, toss the 4 cups arugula with the orange dressing. Divide the quinoa between two plates, top with the dressed arugula, and place a salmon fillet on each.

7. 7

   Drizzle the 2 tbsp balsamic glaze over the salmon and salad. Serve immediately, garnished with edible flowers if you have them.

Tools you’ll need

• fine mesh strainer
• small saucepan
• nonstick skillet
• small bowl
• large bowl

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