by Christina Lane0
Quinoa Crusted Salmon over Spring Greens
Happy Spring! I love Spring so much because it seems every weekend is filled with something to celebrate—baby showers, bridal showers, weddings, Memorial Day, and most importantly—Mother’s Day. May is a fantastic month indeed.
It’s so important that we celebrate all moms on this day. I would bet most moms have done their fare share of cooking for you, so how about switching it up and cooking for her? If your Mom is anything like my Mom, she wants a light but healthy lunch. Something that lets us not feel too guilty about indulging in a little glass of wine to go with it, and maybe even dessert. Ok, probably dessert, too. Most likely dessert.
What Mom really wants is a light, but substantial salad full of flavor. I used Omaha Steak’s marinated 6-ounce salmon fillets for the perfect portions. They come individually wrapped, making it easy to pull out just two fillets for you and Mom. The olive oil marinade makes them super moist and tender after cooking. I used to be afraid of baking salmon for fear of drying it out, but the olive oil marinade prevents it! It’s the only type of salmon I’ll use for baking from now on.
This quinoa crusted salmon is much more effortless than it appears. Whenever I make quinoa, I always make a full cup of the stuff, yet two people can’t eat all of it. This salmon is a great way to put the leftover quinoa to use. I mix leftover quinoa with a spicy whole grain mustard for a flavor punch. The whole grain mustard that I use has a bit of horseradish in it, and the spice is delicious in this salad. If your whole grain mustard isn’t spicy, I suggest adding horseradish or a pinch of cayenne pepper to it.
My standard salad bowl gets a few new exciting additions with Spring. I add fresh snap peas and thinly sliced radishes from the garden. The salad is full of flavorful crunch! Let’s not forget the dressing—a sweet lemon honey dressing with a pinch of cinnamon for good measure. It’s one salad dressing you won’t get tired of.
Let’s celebrate Mom and make her this quinoa crusted salmon with spring greens!
- 2 6-ounce Omaha Steaks Marinated Salmon Fillets
- ⅔ cup cooked quinoa
- 2 T spicy whole grain mustard
- ¼ tsp salt
- freshly ground black pepper to taste
- cooking spray
- 6 cups mixed baby spring greens
- 2 radishes, thinly sliced
- 2 handfuls fresh snap peas, chopped
- 1 T fresh lemon juice
- 1 T honey
- pinch of cinnamon
- 3 T fruity olive oil
- First, preheat the oven to 400.
- Rinse the salmon fillets and pat them dry very well.
- In a small bowl, combine the quinoa, mustard, salt and pepper.
- Mix well.
- Divide the quinoa mixture in two, and pile it on top of the salmon fillets.
- It should stick very easily on the surface.
- Spritz the quinoa with cooking spray before sliding it into the oven.
- Bake for 15-20 minutes on a foil-lined baking sheet.
- Check the salmon for flakiness to determine if its done. Let cool.
- Meanwhile, in a large salad bowl, combine the salad, radishes, and snap peas.
- In a small bowl, whisk together the lemon juice, honey and cinnamon.
- Add a pinch of salt and pepper.
- Slowly stream in the olive oil while whisking.
- Taste and adjust for seasoning.
- Toss the greens with the dressing, and top with salmon fillets.
- Divide between two plates and serve.