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Patagonia Provisions

Rainbow Quinoa + Salmon Salad

Mediterranean flavors blend beautifully with our lightly smoked salmon, creating a tasty and nutritious salad course or light entrée. Don’t expect any leftovers.

WILD SOCKEYE SALMON, ORIGINAL

Skill Level: Easy

Makes 4-5 servings

INGREDIENTS

  • 1 (6 oz) pouch Patagonia Provisions Wild Sockeye Salmon (reserve oil from pouch)
  • 1 cup rainbow quinoa, dry (uncooked)
  • ¼ cup Italian parsley, chopped
  • ¼ cup green onions, sliced fine
  • ¼ cup fresh mint leaves, chopped
  • 2 tbsp cilantro leaves, chopped
  • 6-8 cherry tomatoes
  • Lemon dressing (see recipe below)
  • 1 tbsp soy sauce
  • ¼ cup extra virgin olive oil
  • Freshly ground black pepper

FOR LEMON DRESSING

  • Reserved salmon juices and olive oil from pouch
  • 1 lemon, juiced
  • ¼ cup extra virgin olive oil
  • 1 tbsp soy sauce
  • Zest of lemon, to taste
  • Freshly ground pepper, to taste
  • In a small bowl, combine all ingredients and mix well

PUTTING IT ALL TOGETHER 

  • Place quinoa in a fine mesh-strainer and rinse under cold water.
  • Combine quinoa with 2 cups water in saucepan. Bring to a boil, reduce to a simmer, cover and cook until liquid is absorbed (approx. 20 minutes).
  • Toss cooked quinoa with parsley, green onions, mint, cilantro and tomatoes.
  • Add dressing and continue tossing and mixing together until evenly coated.
  • Top with salmon fillet.