Salade de quinoa au saumon et vinaigrette balsamique

Ingrédients

• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon dijon mustard
• 1 clove garlic (minced)
• 2 cups cooked quinoa (cooled or chilled)
• 4 cups arugula
• 1/2 cup chopped onion
• 1/2 cup chopped tomato
• 1 pound wild salmon (skinned, (2-3 fillets))
• Salt + pepper to taste
• 2 tablespoons olive oil
• Lemon wedges (optional)

Préparation

1. 1

   In a small bowl, make the balsamic vinaigrette by whisking balsamic vinegar, olive oil, dijon mustard, garlic, salt and pepper to taste. Set aside.

2. 2

   In a large bowl, add cooked and cooled quinoa, arugula, onion, tomato and balsamic vinaigrette. Season with salt and pepper. Gently toss and set aside.

3. 3

   Generously season salmon filets with salt and pepper. In a skillet, heat olive oil over medium heat. Place salmon on skillet, skin side up, and cook for 4 minutes, undisturbed, until golden brown and crispy. Flip the filets and cook until the fish feels firm to the touch, about another 3-4 minutes. Transfer to a plate to cool.

4. 4

   Once the salmon fillets have cooled, break them apart using a fork and toss in the quinoa salad. Squeeze some lemon juice, if desired. Serve and enjoy!