Poached Salmon With Quinoa and Spinach

by Emily Kemme

This healthy little salad comes to Feeding the Famished thanks to the creativity of collaborator Stephanie Davis. You might recall that Stephanie blogs about libations, but she can cook, too! This poached salmon is placed atop spinach, strewn with easy to prepare quinoa, and drizzled with honey mustard dressing. It comes together very quickly. One of those “build it yourself” salads, there is a bit of chopping but not too much. The key ingredient is the crispy-sweet apples that provide the perfect foil to luxurious poached salmon and sweet-and-spicy honey mustard dressing.

Poached Salmon With Quinoa and Spinach Recipe

4 – 6 ounce center cut salmon fillets, rinsed to remove any scales

4 sprigs fresh tarragon

1 package Seeds of Change Quinoa & Brown Rice, cooked according to package directions for 90 seconds

6 shallots, thinly sliced

2 T grape seed oil

16 mini bell peppers, assorted colors, seeds removed, and slivered

2 small Jazz apples (or other crisp-sweet apple), seeded and diced

fresh spinach leaves

1/2 cup grape seed oil

1/3 cup apple cider vinegar

2 T honey mustard

sea salt to taste

poached salmon

Seeds of Change Quinoa & Brown Rice packets are perfect for adding a bit of texture to a salad, and take all of 90 seconds in the microwave to prepare!

Place salmon in large skillet with tarragon sprigs. Cover with water and bring to gentle boil, uncovered. Cover skillet with lid and turn heat to low. Simmer for 15 minutes. Remove salmon to clean plate and slide skin off with thin spatula. Discard skin.

While salmon is poaching, in another skillet warm 2 T grape seed oil and sauté shallots over medium low heat, stirring occasionally until tender but not browned.

Whisk remaining grape seed oil, vinegar, honey mustard, and sea salt together in small bowl.

To build salad:

In shallow bowls, layer spinach leaves and strew with 2 T cooked quinoa each. Divide bell peppers and apples between bowls. Top each bowl with salmon fillet and sautéed shallots, and drizzle with honey mustard dressing.

Serves 4.

Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished,  https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.

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