Quinoa Salad with Salmon

Ingredients

• 1 8 oz wild salmon fillet
• 1 teaspoon salt (divided)
• 1/2 teaspoon freshly ground black pepper (divided)
• 1/4 teaspoon garlic powder
• 1 Tablespoon extra-virgin olive oil
• 1 1/2 cups cooked quinoa (about 1/2 cup uncooked)
• 1 cup cherry tomatoes (halved)
• 1/2 English cucumber (quartered lengthwise and thinly sliced crosswise)
• 1/2 large red onion (diced)
• 1/2 cup chopped fresh basil leaves
• 1/4 cup white wine vinegar (plus more for drizzling (optional))
• 1/4 cup water
• 1 teaspoon coconut sugar (or you can use honey)
• 2 garlic cloves (smashed)
• 2 Tablespoon jalapeño pepper slices
• coarse salt and freshly ground pepper

Instructions

1. 1

   Sprinkle salmon evenly with 1/4 tsp salt, 1/8 tsp freshly ground black pepper and 1/4 tsp garlic powder. Place salmon on a foil lined baking sheet and broil for about 10 minutes.

2. 2

   Combine vinegar, water, sugar (or honey), garlic, jalapeno slices, and 3/4 tsp salt in a small bowl.

3. 3

   When salmon is done, flake fillet with a fork into small chunks.

4. 4

   Combine salmon, cooked quinoa, halved cherry tomatoes, diced cucumber and onion, and chopped basil leaves in a large bowl. Season with the remaining salt and freshly ground black pepper. Drizzle with olive oil and with the salad dressing on top, and toss gently to combine. Serve warm or cold. Enjoy!