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Commandeered Salmon Quinoa Salad

First off, let me say the original recipe is not mine.  I outright stole it from my mother and added some beer.  She created this recipe a couple years back for the Aetna Healthy Food Fight in which she was a finalist.  This woman deserved to win. I was there.


Not too long ago I got a craving for this dish as well as a refreshing saison and magic happened.  Not only is this dish healthy, there’s beer in it.


The peppery and spicy flavors in the saison bring added dimension to the citrusy dressing


Oh yes, the caveat: check out my mother’s page






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



1 lb salmon

2 Tbs shallots, minced



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




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


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