Roasted Salmon with Corn, Feta and Quinoa Salad
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Roasted Salmon with Corn, Feta and Quinoa Salad
Category
Salads
Ingredients
- 4 pieces of salmon (about 1 - 1 ¼ lbs)
- Fustini’s Meyer Lemon olive oil
- 4-6 ears of corn, kernels cut from ears
- 12 fresh basil leaves, cut in a chiffonade
- 2 oz feta cheese, crumbled
- ½ fresh lemon, sliced for garnish
- 1 can chickpeas, drained
- 3 peppadew peppers, chopped (optional)
- 5 oz arugula
- 2 cups quinoa, rinsed well in a strainer
- 3 cups chicken or veggie broth
- Fustini’s Sicilian Lemon balsamic
- ½ cup Fustini's Basil Crush olive oil
- 4 tablespoons parmesan cheese, grated super fine
- 1 ½ tablespoon Dijon mustard
- 1-2 teaspoons fresh lemon juice
Ingredients
Quinoa
Vinaigrette
Directions
- Cut the kernels off the ears of corn and lay on a baking sheet, roast in a 400-degree oven for 10 &ndash, 15 minutes, a little charring is fine, even desired! While the corn is roasting, prepare the salmon for the oven with a drizzle of Lemon oil and a sprinkle of salt.
- Heat the broth to boiling in a 3- or 4-quart pot and add the rinsed quinoa, turn the heat to low and put a lid on the pot, cook 15 minutes and add the drained chickpeas and the chopped peppadew peppers at the very end to warm them.
- Put the fish in the oven on a baking sheet and roast for 10-12 minutes. Make the vinaigrette with the cheese, mustard, olive oil, and vinegar and adjust the salt to taste. In a large mixing bowl, toss the corn salad by adding the roasted corn and crumbled feta, and dress with the vinaigrette, mix well and add the fresh basil.
- To serve, put the quinoa on the plate, with the corn salad on the side, with the fish angled over both, a lightly dressed arugula salad on the side, garnished with a drizzle of vinaigrette and a twist of lemon.