Easy Grilled Salmon with Colourful Quinoa Salad
Whether you are an athlete, a busy parent trying to get dinner on the table, or looking for an elegant showcase meal, this easy and delicious Grilled Lemon Salmon is high in flavour and nutrition. Served with a colourful quinoa salad, this recipe is a complete meal and comes together so quickly! Perfect for a weeknight dinner but impressive enough for guests.
Ingredients
Grilled Lemon Salmon
- 3 lb salmon fillet with or without skin
- 2 tbsp olive oil
- 4 green onions sliced
- sea salt
- black pepper
- 3 lemons washed and sliced ⅛” thick
- sprig of fresh herbs Optional: oregano, thyme, rosemary
Colourful Quinoa Salad
- 1⅓ cups Organic TriColor Quinoa Grain, cooked according to package directions and cooled preferably cooked in chicken or vegetable stock
- 2 ears corn on the cob BBQ and niblets removed from cob
- 2 peppers Preferably 1 red and 1 orange, chopped
- 1 hot pepper chopped (Poblano, Habanero)
- 1 cucumber cubed
- 1 cup cherry tomatoes halved
- 3 cups cabbage shredded
- 3 tbsp extra virgin olive oil
- ½ cup That Guys Mango Habanero BBQ sauce
- ½ lemon, juiced
- ½ tsp Salt
- Freshly ground Pepper to taste
- ¾ cup almonds slices toasted on BBQ
- ½ cup chopped parsley or cilantro or mint
Instructions
- Remove salmon from refrigerator and set on counter while grill is heating to about 375°F.
- Tear 1 sheet of heavy duty foil, large enough to easily wrap fillet. Line a rimmed baking sheet with foil. (Optional: You may lay a piece of parchment paper on top of foil so that food does not come in contact with foil).
- Drizzle a little olive oil on middle of foil. Place a single layer of lemon slices.
- Rinse and dry salmon with paper towel. Remove any remaining bones. Generously season both sides with salt and pepper.
- Place salmon fillet on foil. If the tail end of salmon is thin, fold just that part under itself. If sides of fillet are thin, fold just that part under itself. This keeps the thickness of fillet even. Lay remaining lemon slices on top. Sprinkle green onion slices. Add sprig of herb on top, if using. Drizzle with a little olive oil.
- Wrap salmon bringing sides of foil to top centre and folding to secure. Create a leak-proof pouch by folding in the sides.
- Carefully slide that foiled package directly onto the grill from the baking sheet. Close BBQ lid and grill for about 10 - 15 minutes or until the internal temperature of thickest part reaches 145F degrees. The cooking time will vary based on the thickness of salmon fillet. Do not overcook.
- Remove from heat. Salmon can rest in closed pouch for only a few minutes before becoming overcooked.
Colourful Quinoa Summer Salad
- Combine all ingredients of salad in a large bowl. Toss well and adujust seasonings. Serve. Salad can be refrigerated for a few hours or overnight.
To Serve
- Carefully open packaged salmon, being mindful of the hot steam. Remove lemon slices and sprig of herb (if used). Scoop some salad into a large individual bowl and place a piece of salmon on top. Garnish with freshly sliced onions and a cooked lemon slice.
Notes
Be creative with the salad. Add your favourite chopped vegetables. Consider grilled vegetables before adding to the cooked quinoa.
I like using This Guys Mango and Habanero Sauce because of the list of clean ingredients and fresh taste. Personally, I don't like a smokey flavour so this sauce is very versatile. If you do not have BBQ sauce, drizzle some fresh lemon juice in its place. It will mix with the oil to make a lovely vinaigrette. Taste and adjust seasonings.