Spicy Pan-Fried Salmon Over Quinoa Citrus Salad

When I was younger, my Dad and brothers went to Alaska and fished for salmon and came back with TONS of it. It felt like it was all we were eating for a lifetime. I got so sick of it that I actually chose not to eat it for over a decade. I started eating it again within the last couple of years and realized I’d really been missing out!

This dish is light, delicious, and super easy to make! It’s perfect for a quick weeknight dinner. Everything comes together in about 30 minutes and tastes scrumptious!

RECIPE - yields 4 meals
TIME - 30 minutes

INGREDIENTS

For the salmon:

• 4 salmon filets (I do skin on)

• Salt and pepper to taste

• 2 teaspoons Mexican spice blend (I use Rumi Southwest Chili Spice Blend)

• 1 tablespoon butter

• 1 drizzle of olive oil

For the quinoa salad:

• 1/2 cup uncooked red quinoa

• 1 orange, sliced (I supreme the orange)

• 1/2 grapefruit, sliced (also supremed)

• 1/2 bell pepper, finely diced

• 1/2 red onion, finely diced

• 1/8 cup fresh cilantro

• 1/8 cup cilantro salad dressing (I used Trader Joe’s, but any creamy cilantro-based dressing would work great!)

• Salt and pepper to taste

DIRECTIONS

1. Evenly coat both sides of all salmon filets with salt, pepper, and spice blend. Set aside.

2. Slice orange and grapefruit. Dice bell pepper and onion. Place in a bowl and set aside.

3. Cook quinoa according to directions.

4. While quinoa cooks, melt butter and a drizzle of olive oil in a large skillet. Add salmon filets, skin-side down first and cook about 4 minutes. Flip over and cook an additional 3-4 minutes.

5. Add cooked quinoa to the bowl with citrus, onion, and pepper. Pick off cilantro leaves until you have about 1/8 cup and add to bowl.

6. Add in cilantro dressing and stir. Add salt and pepper as desired.

7. Serve salmon over quinoa salad with a light drizzle of cilantro dressing.