Quinoa Panzanella with Wild Salmon

Sorry it’s been such a long time! This dish takes a little bit of time, but the outcome is a nice refreshing salad. Typically, panzanella is meant for the summer, but I was just in the mood!



  • 1 8-oz skin-on salmon fillet (such as wild Alaskan)
  • 1 tsp sea salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1 tbsp EVOO
  • 1 1/2 cups cooked quinoa (about 1/2 cup uncooked)
  • 1 cup quartered cherry tomatoes
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup red wine vinegar
  • 1/4 cup EVOO
  • 2 tbsp capers, rinsed and drained
  • 1/2 English cucumber, quartered lengthwise and thinly sliced crosswise


  1. Sprinkle salmon evenly with 1/4 tsp salt and 1/8 tsp pepper. Heat a medium skillet over high heat. Add 1 tbsp EVOO to pan. Add fillet, skin side down; cook 2 minutes. Reduce heat to medium-high; cook 4 minutes or until skin begins to brown. Turn fillet; cook 2 minutes or until desired degree of doneness. Place fillet on a cutting board. Remove and discard skin. Flake fillet with a fork into small chunks.
  2. Combine flaked salmon, remaining 3/4 tsp salt, remaining 3/8 tsp ground black pepper, quinoa, and remaining ingredients in a large bowl; toss gently to combine.

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