BBQ Salmon Quinoa Salad with Cucumber Mango Salsa and Jalapeño Lime Dressing
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Another fun take on my weekly Salmon Quinoa Bowl. This one is packed with flavor from my homemade easy bbq seasoning, and the cucumber mango salsa is a perfect cool and fresh addition.
I make a generous portion of the jalapeño lime dressing and will plan to use it in another dinner recipe later this week!
Ingredients
Directions
In a small pot, add the 3/4 cup of quinoa, 1.5 cups of water, and pinch of kosher salt. Bring up to a boil, then stir and reduce the heat to low. Cover and cook for 15 minutes. When finished, remove the lid, fluff, and let cool.
Prep the produce - cut the romaine, cucumbers, and mango, and mince the jalapeño and cilantro. Combine the cucumbers, mango, cilantro, and pinch of kosher salt and black pepper together.
Make the bbq seasoning by combining the salt, spices, sugar, and oil in a bowl. Cut the salmon into individual portions (about 5-6 ounce pieces), and brush or spoon the seasoning onto the salmon. Heat a pan on medium high heat then sear the salmon for about 3 minutes on each side (depending not the thickness of the salmon). Flip occasionally to prevent burning and reduce the heat as needed.
Make the dressing by combining all the ingredients in a glass jar or bowl. Whisk together and set aside.
Assemble the salad by assembling a bed of the romaine. Top with a few spoonfuls of the cooked quinoa and cucumber mango salsa. Spoon a tablespoon or so of the dressing onto the salad, add a piece of the salmon, then serve immediately.