Salmon Quinoa Salad with Arugula, Almonds and Apricots {GF, DF}

Healthy, super flavorful and delicious this salmon quinoa salad with sharp arugula, crunchy toasted almonds and sweet dried apricots mixes perfectly with crispy salmon steaks for a gluten free and dairy free simple weeknight meal

I get new recipe ideas from just about anywhere. From combinations of my own old recipes, to recipes that friends have talked about, to food blogs to cookbooks.

Everywhere.

Where I really love getting my inspiration from is restaurant menus.

I have this habit of running up to restaurants and glancing over their menus. I mean I do this all the time. It’s kind of a hobby, of sorts. An annoying one for anyone accompanying me on a city stroll perhaps.

Even if I have already eaten and am not hungry in the least, I’m still always curious what a restaurant menu holds. So I absolutely love when the restaurant has the menu posted outside the window or door of the actual establishment.

I get to browse without having to commit to a full meal.

I also love getting cooking ideas from actually eating at said restaurant. Like my massaged kale salad, this salmon quinoa salad recipe was inspired by a lunch outing.

This recipe is inspired by a dish my friend ordered at Tanzy in Florida, where she used to work. the original dish was a arugula quinoa salad with dried apricots and a almond crusted deep fried goat cheese medallion. As an add on she ordered the salmon to be thrown into the mix.

I tasted her dish and loved the complex medley of flavors.

Never would I ever have imagined dried apricots would be a great mix with salmon, almonds, arugula and quinoa, but to my surprise it worked, and oh so very well.

For my take on the dish I nixed the goat cheese for a dairy free version and instead just toasted from chopped almonds.

I absolutely love salmon steaks and think they are significantly more flavorful than salmon fillet. They’re so much for fatty which in my mind always equals more delicious. I find with a salmon fillet if you overcook it by even a bit that it you’ve ruined the whole dish, with a rubbery and dry fish.

Salmon steaks are more forgiving. Due to that happy fattiness they don’t dry out as easily, so if you leave them on a minute too long, you’re still safe.

My trick is to always heat the pan and the oil almost until smoking before adding in the salmon steaks. There should be a distinctive sizzle pop once fish hits the surface. That’s when you know the temperature is just right.

This allows the outer sides to brown on impact, creating a crispy crunchy outer layer that I simply love.

While the quinoa is cooking prep the rest of the ingredients and make the sauce. Toss everything together and top with the salmon steaks for a healthy, hearty and flavorful weeknight dinner.

Let me know what you think of my salmon quinoa salad in the comments below!

5 from 2 votes

Print

Salmon Quinoa Salad with Arugula, Almonds and Apricots {Gluten-Free, Dairy-Free}

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Healthy, super flavorful and delicious this salmon quinoa salad with sharp arugula, crunchy toasted almonds and sweet dried apricots mixes perfectly with crispy salmon steaks for a gluten free and dairy free simple weeknight meal

Course: Dinner

Cuisine: American, Fish, Healthy

Servings: 2

Calories: 713 kcal

Author: Vicky Berman

Ingredients

• 1/2 cup quinoa
• 3/4-1 cup vegetable broth
• 1 teaspoon extra virgin olive oil
• 2 salmon steaks each 1/4 pound, drizzled with gluten-free tamari, salt, and lemon juice
• 1 tablespoon extra virgin olive oil
• 1/2 cup dried apricots sliced
• 1/2 cup slivered almonds chopped
• 1 teaspoon extra virgin olive oil
• 1 cup packed arugula
• For the dressing:
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 2 tbsp mayonnaise

Instructions

1. Heat pot over medium heat and add 1 teaspoon olive oil. Add quinoa and cook until lightly toasted, stirring frequently. Add broth, salt to taste and bring to a boil, reduce heat and simmer, covered until cooked through (15-20 minutes).
2. In a separate pan heat 1 teaspoon olive oil over medium heat and lightly toast chopped almonds until browned, stirring frequently to make sure they don't burn. Remove almonds and set aside.
3. In same pan heat 1 tablespoon olive oil over medium-high heat and add salmon steaks when oil is hot, almost sizzling. Cook salmon steak for a few minutes per side until browned and crispy on the outside. Test the center to see if the fish is cooked through.
4. In a small bowl combine the dressing ingredients and whisk until smooth.
5. In a large bowl combine quinoa, almonds, apricots and arugula. Top with dressing. Mix.
6. Serve topped with salmon steak.

Nutrition Facts

Salmon Quinoa Salad with Arugula, Almonds and Apricots {Gluten-Free, Dairy-Free}

Amount Per Serving

Calories 713 Calories from Fat 459

% Daily Value*

Fat 51g78%

Saturated Fat 6g38%

Cholesterol 6mg2%

Sodium 446mg19%

Potassium 807mg23%

Carbohydrates 55g18%

Fiber 8g33%

Sugar 19g21%

Protein 13g26%

Vitamin A 1360IU27%

Vitamin C 5.8mg7%

Calcium 109mg11%

Iron 3.8mg21%

* Percent Daily Values are based on a 2000 calorie diet.