mediterranean salmon salad

This salad ended up being something really special, one of those that I raved about all through dinner. But I can’t pinpoint exactly what made it stand out so much. I like all the ingredients, quite a bit actually, but I could say the same for a lot of salads that I like but don’t gush over like I did this one.

It might have been the wild sockeye salmon my store has been stocking, or the fancy block of feta. You can rarely go wrong with artichoke hearts and quinoa. I was worried the bite of raw onion would be distracting, but it blended in perfectly, and the occasional briny kalamata olive was a treat (for me; not so much for Dave the olive-hater). I think I have a new favorite salad.

One year ago: Peaches and Cream Scones
Two years ago: Mint Brownies
Three years ago: Crockpot Chicken Broth
Four years ago: Chicken with Forty Cloves of Garlic

Printer Friendly Recipe
Mediterranean Salmon Salad (adapted from Weekly Bite via Prevention RD)

Serves 4

Dressing:
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon mustard
salt and pepper to taste

Salad:
1 cup uncooked quinoa, rinsed
salt
24 ounces (1½ pounds) salmon filet
oil
8 cups spring mix, lightly packed
½ cup kalamata olives, halved
1 small red onion, thinly sliced
1 (14-ounce) can marinated quartered artichoke hearts, drained
1 cup (4 ounces) crumbled feta

1. In a small bowl, whisk all of the dressing ingredients together.

2. Bring 1 1/4 water and 1/4 teaspoon salt to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, and cover; cook for 15 minutes, then remove the pan from the heat and let set, still covered, for another 10 minutes. Add 2 tablespoons of the dressing, using a fork to fluff the quinoa and evenly distribute the dressing.

3. Adjust an oven rack to the top position, about 3 inches from the broiler. Line a baking sheet with aluminum foil. Transfer the salmon to the foil-lined pan; season with salt and either spray or brush with a light layer of oil. Broil until the salmon is lightly browned and opaque in the center, about 10 minutes. Remove from the oven and let rest for a few minutes, then use two spoons to flake the salmon flesh into bite-sized pieces, leaving the skin stuck to the foil. Toss the flaked salmon with 1 tablespoon of dressing.

4. Add the lettuce to a large bowl; pour the remaining dressing over it and toss to evenly distribute. Mix in the quinoa, salmon, olives, onion, artichokes, and feta. Serve immediately.