This dish combines many of my favorite flavors. It was inspired by a friend who had eaten a Turkish dish with salmon and couscous. I'm not sure what else her meal involved, and I didn't have any couscous, so I experimented using what I had on-hand. I love that it's such a filling lunch - I didn't even crave an afternoon snack that day! I served mine warm, but I imagine this would be good as a cold salad, too, using leftover salmon.
Mediterranean Salmon Salad
1/2 cup quinoa
1 cup chicken broth
1 teaspoon olive oil
6 ounce salmon fillet
1 teaspoon lemon juice
1/2 teaspoon Greek seasoning
2 cups chopped spinach
1 tablespoon each chopped fresh parsley and oregano
3 tablespoons crumbled feta cheese
1/8 teaspoon coarse-ground black pepper
1 tablespoon olive oil
1 tablespoon lemon juice
Place the salmon fillet skin-side down on a foil-lined baking sheet. Sprinkle with lemon juice and Greek seasoning; bake at 375° for 15-18 minutes, or until the fish flakes easily with a fork.
Meanwhile, in a medium saucepan combine the quinoa, broth and olive oil. Bring to a boil and cook for 10-12 minutes, until the quinoa is tender and the grain is beginning to separate. Remove from heat.
Using a fork, break off chunks of salmon and add them to the cooked quinoa. Stir in the spinach, parsley, oregano, feta and pepper. Toss with the olive oil and lemon juice. Serve warm or cold.