Lemon Salmon Quinoa with Mint

Quinoa is a staple dinner item in our house. Its versatile, neutral taste helps to fill any dish. This “filler” packs a healthy punch with flavonoids, antioxidants, omega-3s and an overall nutritinal density. Unlike its grain conterparts, quinoa is known as a complete protein source.  Buying it in Fresh & Natural’s bulk department is the best way to keep the price down and makes you the decider as to how much you need.

No need for the fish oil today! This entree or side dish is loaded with omega-3 fatty acids which are vital for a normal metabolism. Omega-3s have been known to be linked to heart, cellular, joint and mental health benefits. Did I scare you off with the health components of this dish? Don’t be…it’s delcious, even a 3-year-old will eat it. This dish can be served cold or hot as a side dish or an entree. You choose. This is a great side dish to store in the fridge and eat cold throughout the week. The lemon essence brings out the extraodinary, rich flavors of the wild caught salmon and just gets richer with taste as it sits. Great for anytime of the year!

Author: Fresh and Natural Foods

Servings: 6 | Prep Time: 8 | Cook Time: 30 | Ready in: 45

Ingredients

• 2 Misty Fjord Sockeye Salmon Filets
• 1 1/2 cups quinoa
• 1 large organic cucumber, stripped, deseeded and chopped
• 1 block of Clauson's White Stilton® Lemon Zest Cheese (pictured)
• 1/4 cup organic olive oil
• 2 Tbsp.Lakewoods organic lemon juice
• Garlic Salt to taste
• 1 Tbsp. raw honey
• 1 Tbsp. fresh, organic mint, chopped
• Sea Salt and Pepper to taste

Instructions

Preheat oven to 350 degrees F.

Dust salmon with garlic salt to your liking. Next wrap individual filets in tin foil and place on baking sheet. Cook until internal temp reaches 145 degrees F for 15 seconds. Remove skin and dispose.

While salmon cooks, rinse quinoa in a mesh strainer to remove the natural bitterness of outer coating. Place in 3 cups water and bring to boil with 1/4 tsp. sea salt. Let cook for 20 minutes (cooks similar to rice). Once quinoa is cooked, let cool to room temperature. Add olive oil, salt and pepper.

Strip, deseed and dice cucumber and place into quinoa. Dice salmon and mix into quinoa. Add lemon juice, chopped mint and raw honey. Finally, crumble cheese into dish and mix. If serving cold, cool dish in fridge for 15 minutes before serving. Remove cooled dish and add crumbled cheese.

Add additional garlic salt and salt, if preferred.