Broiled Salmon Salad with Inca Red Quinoa

12 Dec

With the holidays all around us, I have been finding it difficult to fit in proper meals – especially when people bring cookies, cakes, and candies to work.  The rushing around with the holiday shopping and having to go to Target for the billionth time of the day doesn’t help either.  Lately, sadly, I have only been able to squeeze in one meal a day.  Last week I told myself I was going to eat something healthy and the goal was: quick, easy and delicious.  I came up with this (it’s probably the healthiest meal I’ve had since Thanksgiving):

Broiled Salmon with Inca Red Quinoa:

– 2 salmon fillets (I bought mine in the grocery store at the fresh seafood counter)

– 1 cup of quinoa (I had Red Inca Quinoa at home so I used this, the color is really pretty)

– spring mix salad

– olive oil

– sea salt

– fresh cracked pepper

McCormick Mesquite Seasoning

– 2 lemons, one sliced, the other for dressing

Prepare salmon first.  Preheat oven, set on BROIL.  Pull out a sheet of foil doubling the length of your broiling pan.   The reason behind this is that you’re going to fold the foil into a sort of a pouch so that the fish can cook in there.  Once you have your piece of foil ready place on top of the broiling pan and drizzle with about 2 tsp. of olive oil.

Salt, pepper and sprinkle a little bit of the mesquite seasoning on both sides of the salmon fillet (I probably used about a tbsp. on both fillets).  Place salmon on top of the foil that has the olive oil on it then place a couple of slices of lemon on top of each fillet, drizzle with a little bit more olive oil and salt and pepper if you’d like.  I also squeezed a little bit of fresh lemon juice on fillets.  Once this is done grab both ends of the foil, put ends together and begin rolling foil so that is is closed up on top; fold sides of foil as well so that the salmon is enclosed.




Cook fillets for 10-15 mins.  (the salmon should flake easily with a fork and the once pinkish/coral color will become opaque).  When time is up remove fillets from oven and let salmon rest, covered, for about 5 mins.

While salmon is cooking, you can prepare your quinoa.  Place one cup of quinoa in a pot with two cups of water.



Bring quinoa to a boil on medium/high heat.  Once quinoa is boiling, lower heat, cover pot and simmer for 10 to 15 minutes, until all the liquid is absorbed.


When quinoa is cooked, let it rest and begin to prepare your salad.  I used Spring Mix Salad; I placed a couple of cups on a plate, added a couple of spoonfuls of quinoa on top of the salad, then laid a salmon fillet on top of that.  I didn’t use any dressing, I simply drizzled everything on my plate with olive oil, lemon juice, and some of the juice that the salmon released in the foil along with freshly cracked pepper and called it a night.  Cheers!


photo (1)

( joanna )

2 Responses to “Broiled Salmon Salad with Inca Red Quinoa”

  1. Amanda January 18, 2013 at 8:09 pm #

    What if you don’t have a broiler?

    • greexicansisters January 18, 2013 at 8:53 pm #

      Your stove might have that setting after the 500 degree mark on the knob.


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