Roasted Salmon with Black Bean-Quinoa Salad
A fantastic recipe that incorporates three nutrient-dense foods—whole grains, seafood, and beans—in one dish.
- Black Bean-Quinoa Salad3/4 cup quinoa
- 1 1/2 cups water
- 1 1/2 cups canned black beans, drained and rinsed
- 1 1/2 Tbs red wine vinegar
- 1/4 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1 large roasted red bell pepper, seeded, peeled, and diced (or use canned)
- 1 med red onion, diced
- 2 Tbs pickled jalapeño chiles, diced
- 1/2 cup fresh cilantro, finely chopped
- Salmon1 1/2 lbs salmon, cut into six 4-oz fillets
- Dressing6 Tbs fresh lime juice
- 1/2 tsp kosher salt
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 cup olive oil
- 3 cups watercress or baby spinach (garnish)
- Preheat oven to 400° F.
- In a bowl, wash the quinoa in at least three changes of cold water, rubbing the grains and letting them settle before pouring off most of the water until the water runs clear; drain in a large, fine sieve.
- Bring 1½ cups of water to a boil in a medium-sized pot and add the quinoa. Lower the heat and cover; cook for 15 minutes. Remove from the heat and let sit for 20 minutes. Fluff with a fork to break up any clumps.
- Place salmon fillets on a baking sheet skin side down and roast for 10 to 15 minutes, depending on how well you want your salmon cooked.
- While the quinoa is cooking and the salmon is roasting, toss the black beans with vinegar, salt, and pepper to taste in a small bowl. Let sit for 30 minutes before draining off excess liquid.
- Transfer the quinoa to a large bowl and allow to cool to room temperature. Add the drained beans, red bell pepper, red onions, jalapeños, and cilantro; toss gently to combine.
- In a small bowl whisk together the lime juice, salt, cumin, and cayenne pepper. Add the oil in a stream, whisking continuously.
- Use 2 tablespoons of the dressing to lightly dress your watercress or baby spinach. Use the rest of the dressing in the black bean-quinoa mixture.
- To serve: Mound ½ cup of watercress or salmon on a plate and top with 1 cup of the black bean-quinoa salad. Top with roasted salmon and serve.
Calories from Fat 232 (50%)
(40%)Total Fat 26g
(20%)Saturated Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Total Carbohydrate 28g
(21%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.