Salmon, Red Quinoa, and Arugula Salad
Salmon, Red Quinoa, and Arugula Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. In a large pot, boil wine and 4 cups water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a large pot, boil wine and 4 cups water.
Add salmon, onion and thyme.
Reduce heat to simmer; poach salmon until cooked through, about 7 minutes.
Remove salmon; cool.
In another large pot, boil 4 cups water.
Add quinoa and cook until tender, about 11 minutes; drain.
In a bowl, mix quinoa, chickpeas, raisins and spices; cool.
Toss quinoa-chickpea mixture with arugula.
Dress salad with lemon juice and oil.
Season with salt and freshly ground black pepper.
Divide salad and poached salmon among 4 plates.
Top each salmon fillet with 1 tablespoon harissa.
Garnish with cilantro and almonds.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.