CanadaDinner
Spinach Salad with Salmon, Quinoa and Curry Dressing
Active Time: 45 minutes • Total Time: 10 minutes
Yields: 2 Servings
Ingredients
- 6 ounce wild-caught salmon fillet
- 1 tablespoon vegetable oil for cooking
- MARINADE:
- 1 tablespoon olive oil
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
- 1/2 teaspoon ground coriander
- 2 teaspoon tamari or soy sauce
- DRESSING:
- 1 tablespoon sunflower oil
- 1 teaspoon curry powder
- 2 tablespoon lime juice
- 1 teaspoon honey
- 2 tablespoon tamari or soy sauce
- SALAD:
- 4 1/2 ounce Earthbound Farm Organic Spicy Spinach
- 1/2 cup cooked quinoa
- 1/2 cup Thinly sliced Earthbound Farm Organic Red Onion
- 1/3 cup thinly sliced apple
Our salad blends are great tools for your salad-making arsenal, with perfectly balanced ingredients to help you generate lots of bright salad ideas. A prime example? Earthbound Farm Organic Spicy Spinach. A rich, savory blend of tender baby spinach and bold baby Asian greens. With notes of mustard and spice, these colorful greens are a delicious foundation for ingredients that bring their own bold flavors.
This recipe creates a pretty entrée salad with warm salmon marinated in Indian spices. The savory fish combines with nutty quinoa, mild red onions and crisp, juicy apples, all dressed to impress with aromatic curry, lime, honey and tamari. Exotic and colorful, fragrant and delicious, it’s a wonderful departure from typical fall fare.
Whisk all of the marinade ingredients together in a bowl large enough to hold the salmon fillet. Cover the bowl tightly and marinate the salmon in the refrigerator, turning once, for at least 30 minutes.
Heat a cast iron skillet over high heat. Add the vegetable oil, then carefully place the marinated salmon in the pan. Reduce the heat to medium and cook the salmon 4 minutes on each side. Remove the fillet from the pan and set aside to cool while you make the salad.
Whisk together all of the dressing ingredients in the bottom of a large salad bowl. Add the greens, quinoa, red onion and apple, and toss to coat. When it’s cool enough to handle, break the cooked salmon into pieces and add to the salad. Toss again very gently, just to coat the salmon. Divide the salad between two plates and serve immediately.
