Ingredients

 

Dressing

½ C orange muscat champagne vinegar 

3 Tbs Saison

¾ tsp ginger

¾ tsp chipotle powder

½ tsp salt

½ tsp pepper

1/3 C extra virgin olive oil

 

Fish

1 lb salmon

2 Tbs shallots, minced

 

Salad

1 C quinoa, rinsed well

½ C red lentils, picked over and rinsed

1 C low sodium vegetable stock

4-5 oz baby spinach, roughly chopped

¾ C diced red or sweet onion

1 small zucchini, diced

1 ½ C roasted corn kernels

1 ½ C diced tomato or halved grape tomato

2 Tbs fresh flat leaf parsley, chopped

whole basil leaves, sliced thin

 

Directions

 

Make the dressing—combine the vinegar, Saison, spices, salt and pepper.  Whisk in the olive oil.  Pour about 1/3 of the dressing over the salmon.  Top with shallots and a bit more pepper.  Grill or broil the salmon until barely done.  Salmon will continue to cook after it is taken out of the oven.  Set aside.

 

Toast the quinoa in a heavy bottomed pot until it starts to pop and smell nutty.  Carefully add the lentils, vegetable stock, and 2 ¼ cup of water to the pot and bring to a simmer.  Cook for 15 minutes or until just tender.  Add the spinach and stir to wilt it.  Add the onion, zucchini, corn, and tomato.  Stir to combine.  Drizzle in enough dressing to moisten well.  Mix in the parsley and basil chiffonade.  Garnish with basil.  Serve room temperature with the salmon