Quinoa Salmon Salad

Quinoa Salmon Salad
1 tbsp plus 1 tsp olive oil
1 lb piece skinless salmon fillet
kosher salt and black pepper
1 c quinoa
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2 English cucumbers, halved lengthwise and thinly sliced<
1 c fresh flat-leaf parsley leaves
1/4cup torn fresh mint leaves
1/2 small red onion, thinly sliced
3 tbsl fresh lemon juice

Follow package directions and prepare quinoa. Set aside, allow to cool.

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Season the salmon with ¼ teaspoon each salt and pepper.

Cook the salmon until opaque throughout, 4 to 6 minutes per side. Transfer to a plate and refrigerate until cool, about 15 minutes.

Toss the quinoa with the cucumbers, parsley, mint, onion, lemon juice, remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Using a fork, flake the salmon into large pieces. Gently fold it into the quinoa mixture.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She writes recipes for South Mountain Creamery, manages everything for Coffee & Cocktails with MC, and helps her small business clients find success online. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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