I hope everyone had a wonderful Easter weekend!
I am still in North Carolina enjoying some quality mother/daughter time. We had such a fun weekend full of ping pong, NCAA basketball (GO HEELS!) and delicious meals!
The temperatures are warming up for good and when that happens, I crave healthy meals to get prepared for bathing suit season! Nothing sounds more appealing than a fresh salad loaded with grapefruit, avocado and perfectly cooked salmon on the grill (or grill pan). And because I am a lover of spicy food, I make this dish with a little ginger and fresh jalapeño. It’s refreshing, filling and it’s perfect for lunch or dinner any day of the week. I’m not kidding you when I say I could eat this every day!
This is a very versatile dish so get creative here. You can make one batch of quinoa and switch up the other ingredients throughout the week. Top it with the protein of your choice or mix in some beans for a vegetarian version. The simple dressing will be delicious with any number of salads you put together so don’t throw out the leftovers!
- 1 garlic clove, very finely minced (or smashed into a paste)
- 1 teaspoon ginger, very finely minced
- 1 grapefruit, peeled, segments removed and halved, and juiced* (you need at least 3 tablespoons of juice)
- 2 tablespoons white wine vinegar
- ¼ cup + 1-2 tablespoons olive oil
- Salt and pepper
- 1 cup dried quinoa, cooked according to instructions and cooled to room temperature
- 1 jalapeño, diced (seeds removed if you prefer less spicy)
- ½ avocado, diced (or more if you like)
- 3 tablespoons fresh cilantro, roughly chopped
- 1 pound salmon, sliced in 3 filets
- 2 tablespoons vegetable or canola oil
- To make the dressing, in a food processor or in a small bowl, add the garlic clove, ginger, 3 tablespoons grapefruit juice, white wine vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Slowly drizzle in the olive oil. You may not need to add the last tablespoon of olive oil. Taste it before adding to see if it needs more to balance the acid. Taste for additional seasoning. Remove and set aside.
- Build the salad. Place the cooked and cooled quinoa in a mixing bowl. Add the jalapeño, avocado and segments of grapefruit. Pour about half of the dressing on top and use a fork to mix together. Taste before adding additional dressing. Finish salad with fresh cilantro and salt and pepper. Set aside at room temperature if serving immediately or set in the refrigerator if making ahead.
- For the salmon, place grill pan (or regular saute pan) over medium to high heat. Season the salmon with salt and pepper on both sides and brush with vegetable or canola oil. Brush the pan with a little oil as well. Place the salmon serving side down on the grill pan and cook for about 3-4 minutes without moving. Once seared well, flip to the other side and cook for an additional 3-4 minutes or until cooked through to your liking. Remove and set aside to rest for a couple of minutes.
- To serve, place quinoa salad on plates and top with salmon. Garnish with additional cilantro and dressing, if desired.