Perfectly Balanced Grilled Salmon Salad with Quinoa

Grilled salmon has become increasingly popular among health-conscious individuals seeking a tasty and nutritious meal option. Its high protein content makes it an excellent choice for those looking to maintain muscle mass while losing weight or building lean muscles. When paired with quinoa, a nutrient-dense grain rich in fiber and essential amino acids, the dish becomes even more wholesome. This grilled salmon salad is not only visually appealing but also packed full of flavor and benefits.

Preparation time: 30 minutes

• Cooking time: 15 minutes
• Servings: 4 people

Ingredients

• Salmon fillets (6 oz each) – fresh or frozen
• Fresh dill for garnish
• Lemon slices for garnish
• Quinoa (1 cup)
• Romaine lettuce, chopped into bite-sized pieces (4 cups)
• Cucumber, peeled and sliced into thin rounds (1 cucumber)
• Red bell pepper, julienned (2 medium peppers)
• Olives, pitted and halved (optional – 1/2 cup)
• Lime juice
• Extra virgin olive oil for drizzling
• Salt and black pepper to taste
• Cooking spray or non-stick cooking oil
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the quinoa. Rinse one cup of quinoa thoroughly under cold water to remove the bitter coating. Place it in a medium saucepan and cover with two cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 12 minutes or until all water is absorbed. Remove from heat and let sit covered for another 5 minutes before fluffing with a fork. Once fully cooked, flake in some lime juice, olive oil, salt, and pepper to taste.

Step 2: Prepare the vegetables. While the quinoa is cooking, slice your cucumber lengthwise into thin rounds and chop up romaine lettuce finely. For color contrast, dice the red bell peppers into small strips.

Step 3: Season the salmon. Pat the salmon fillets dry with paper towels to remove excess moisture which will help create a crispy skin during grilling. Rub both sides of each fillet with salt and pepper. Drizzle a bit of olive oil over them, then sprinkle more salt and pepper before letting it sit for 10 minutes at room temperature.

Step 4: Grill the salmon. Preheat your grill to medium heat. Lightly coat grates with cooking spray or non-stick cooking oil to prevent sticking. Place the salmon fillets skin-side down on the hot grill and cook for about 6 minutes per side, depending upon thickness of fish. The internal temperature should reach at least 145°F (63°C).

Step 5: Assemble the salad. In a large bowl combine the cooked quinoa, chopped romaine lettuce, sliced cucumbers, red bell peppers, and olives if using. Drizzle with olive oil and lime juice to taste, tossing everything together gently so that all ingredients are evenly coated. Set aside while the salmon finishes cooking on the grill.

Step 6: Serve and garnish. Remove the grilled salmon from the heat source and let it rest for about two minutes before serving. Slice each fillet into strips or chunks, place them atop the prepared salad, garnish with fresh dill and lemon slices. Sprinkle extra chopped parsley on top of everything just before serving to enhance presentation and add a burst of freshness.

Conclusion

This grilled salmon salad with quinoa is an outstanding meal that can be enjoyed at home as part of your balanced diet. It provides you with essential nutrients, flavors, and satisfaction in every bite. Whether you're hosting friends or simply having dinner alone, this dish will impress both taste buds and eyes alike.