Blackened Salmon, Quinoa, & Spinach Salad

BLACKENED SALMON 

QUINOA WITH BEETS, SPINACH SALAD WITH CRANBERRIES,

 GOAT CHEESE, & PINE NUTS 

BLACKENED SALMON 

• Salmon Fillet 4-6oz
• Extra Virgin Olive Oil 
• Blackened Rub - mix together 1 teaspoon seasoning salt, 1 teaspoon ground pepper, 1 teaspoon cayenne pepper, 1 teaspoon garlic flakes or powder, & 1 teaspoon paprika 

1. Rub olive oil over the top of the salmon fillet 

2. Sprinkle and pat down blackened rub over the top of the salmon 

3. Place fillet face down in a med-high heat lightly oiled skillet or on a grill, cook about 3 minutes 

4. Turn face up to finish cooking, about 1-2 minutes 

RED QUINOA WITH BEETS 

• 1-2 cups cooked red quinoa (Boil 1 cup dry quinoa in 2 cups water, stir, & simmer for 15 minutes or until water is gone) 
• 1 tablespoon olive oil mixed with 1 teaspoon salt & pepper 
• 1/2 cup diced beets (fresh or canned) 

Mix all three parts together when ready to plate 

SPINACH SALAD 

• 1-2 cups baby spinach washed 
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese 
• 1/8 cup pine nuts (or any nut of your choice)
• 2 tablespoons balsamic vinaigrette (I use Newman's Light or just mix olive oil, balsamic vinegar, & italian seasoning) 

Toss spinach with dressing & add toppings when ready to plate 

PLATE FINISHED PRODUCT 

BLACKENED SALMON, QUINOA WITH BEETS, SPINACH SALAD WITH CRANBERRIES, GOAT CHEESE, & PINE NUTS 

STORY BEHIND THE DISH

I recreated this dish from a dinner I enjoyed at True Food Kitchen in Newport Beach. I liked the idea of the quinoa mixed with the beets and I thought the light spinach salad paired well with the bold flavors of the salmon.

MODIFICATIONS 

If you are not a fish person you can substitute the fish for blackened chicken or a pork chop by using the same rub on both sides. Also, white or black quinoa will work just as well. If you do not have quinoa on hand or do not wish to use it, brown rice would be a good substitute.