Spring Salmon Brochette Salad with Minted Lime Dressing, Toasted Quinoa and Pistachios
Mar 20, 2015, Updated May 11, 2025
A bonanza of health! Roasted Salmon is served on top of an antioxidant salad with a fabulous Minty Lime Dressing.
This recipe includes SUPER FOODS!
Salmon, green leafy vegetables, fresh mint leaves, crunchy raw multi-colored carrots, watermelon radish, micro greens, quinoa and pistachios. A bonanza of health!
The beginning of May is full of promise; flowers are blooming and the sun’s rays are finally warming again. Why not take the time to treat Mom to a beautiful, thoughtful, special meal! A special meal for spring.
Emerging nutritional science research teaches us to indulge in foods which are high in antioxidants for long life, some call them Super Foods.
This recipe includes many: salmon, green leafy vegetables, fresh mint leaves, crunchy raw multi-colored carrots, watermelon radish, micro greens, quinoa and pistachios. A bonanza of health!
Method:
Salmon fillet is skinned and cubed and brushed with the dressing, then topped with lime rind, maldon salt and fresh cracked pepper.
Simply roast at 400 degrees for 10 minutes. The lime rind crisps up, and the salmon is perfectly cooked, and very tender inside.
Serve the salad on the side of the salmon brochettes, or combine all ingredients on individual plates.
Quinoa is tossed between the layers of the vegetables and greens.
Just like in an upscale restaurant, it’s the special add-ons that can make a meal memorable. The minty-lime dressing has a touch of sweetness and is rounded out with chives, parsley and garlic.
Drizzle it all over, and on the salmon brochette too for a clean, fresh flavor. I toss some chopped pistachios over the salmon for crunch and nutty-goodness.
Enjoy,
Karen
Spring Salmon Brochette Salad with Minted Lime Dressing, Toasted Quinoa and Pistachios
Ingredients
- 1 ⅓ pounds salmon fillet, skin removed, cleaned and dried
- 1 tablespoon minty lime dressing, see recipe
- 2 teaspoons fresh lime zest
- ¼ teaspoon sea salt, crushed Maldon Salt or your favorite
- ¼ teaspoon fresh cracked black pepper, four peppercorn blend
- 4 cups fresh baby spinach, cleaned and dried
- 1 small watermelon radish, peeled, julienned
- 1/2 cup fresh rainbow carrots, peeled and julienned
- 1/2 cup microgreens, or your favorite sprouts
- 4 tablespoons pistachio nuts, chopped
- colorful edible flowers, for garnish
- 1/2 cup quinoa
- 2 teaspoons neutral oil**
- 1 recipe minty lime dressing, see recipe
Instructions
- Make the Minty Lime Dressing, (can do a few days ahead.)Prepare all salad ingredients.
Cook Quinoa:
- Place quinoa in a bowl and cover with cool water. Swoosh around the water to clean the quinoa. Drain in a mesh colander, then dry well. Add 2 t. oil to a small pot. Add quinoa and toast over low heat one minute. Add 1 cup of water and a dash of tumeric. Bring to a boil, cover and simmer over low heat until fluffy, about 12-15 minutes. Lightly salt, set aside to cool.
- Preheat the oven to 400 degrees. Cut salmon into equal sized large cubes, about 1 1/2". Thread onto 4 soaked bamboo soaked skewers. Place on a rimmed baking pan. Rub in 1 T. of the minty lime dressing. Mix together the lime rind, salt and pepper. Scatter over the salmon.
- Roast for 10 minutes, until the edges are golden, and the fish feels firm to the touch. Do not overcook. The salmon is nice served at room temperature. If you roast it a day in advance, bring to room temperature.
To Serve:
- Place 4 plates on the counter. Mound spinach, micro greens, and carrots. Scatter some quinoa on each, then drizzle some minty dressing all over. Sprinkle the pistachio nuts over the salmon, add to the plate, and decorate with edible flowers. Toss in a few mint leaves if desired.
Tip:
- Try using a squirt bottle, or a measuring cup for drizzling the dressing. Save extra dressing in the refrigerator, in a clean glass container for another use.
- Be creative: add other vegetables you adore: fresh english peas, roasted asparagus spears, julienned persian cucumbers….
Minty Lime Dressing:
- In the carafe of a blender add: 1/2 cup fresh mint leaves, 2 tablespoons parsley (can use half fresh chives), 1 teaspoon chopped garlic, 1 teaspoon honey or sugar, 6 tablespoons extra virgin olive oil and 1/4 teaspoon sea salt. Blend from low to high speed, and process 1 minute until bright green and emulsified.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
