Weeknight Summer Salmon with Local Veggies, Hummus and Quinoa

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Weeknight Summer Salmon with Local Veggies, Hummus and Quinoa

Grilled Salmon sits on Creamy Hummus, adorned with Cucumbers and Cherry Tomatoes, Dotted with Quinoa and Finished with Lemon-Dijon Vinaigrette. Weeknight Summer Salmon has all the flavor with wonderful textures - and light for the season!

Course: Main Course, Main Course Salmon, Weeknight Summer Salmon

Cuisine: American, Mediterranean

Keyword: Light and Healty Summer Salmon recipe, Weeknight Summer Salmon, Weeknight Summer Salmon with Local Veggies, Hummus and Quinoa

Servings: servings

Author: Karen Sheer a zest for life

Ingredients

Salmon:

1 1/2 pounds Faroe Island Salmon (See Notes)
1 1/2 teaspoons extra virgin olive oil
1/4 teaspoon Kashmiri - ground chiles (or mildly spicy chili powder or smoked paprika) See Notes
1/4 teaspoon Italian seasonings
1/4 teaspoon sea salt

Veggies:

2/3 cups sliced cucumbers 1/4 Inch thick, preferably thin skinned
2/3 cups colorful cherry tomatoes cut in half
12 small cherry tomatoes Optional: to roast

Other:

1/2 cup cooked quinoa (Make a day or two before serving for ease)
1 recipe Karen's Lemon-Dijon Vinaigrette see link in Notes; use a few tablespoons
1 1/2 tablespoons fresh herb leaves: basil, oregano and thyme
3/4 cup Hummus see recipe in Notes: Karen's Quick Perfect Hummus

Instructions

Salmon:

Cut salmon into 4 even size pieces, add to a plate. Brush with 1 1/2 t. evoo, top with the three seasonings; rub in.
Grill salmon skin side up until charred and golden, turn over, lower heat until a meat thermometer registers at 125 -130 degrees (medium-rare; 135 degrees for medium.)

Layering and Serving the Dish:

To each plate, add 3 tablespoons of hummus, spreading with a rubber spatula. Add salmon on other side of plate.
Layer cucumbers and cherry tomatoes over the hummus. Sprinkle all over with a portion of quinoa and the reserved 1/3 cup of cooked chickpeas.
Drizzle the Lemon- Dijon Vinaigrette over the salmon, and over the veggies.
Sprinkle with the fresh herb leaves all over.
Optional: a light dusting of cumin and chili powder over the dish. See notes: how to Slow Roast Cherry Tomatoes.

Notes

Can easily cut recipe in half to serve 2 (although leftovers are yummy!)

Faroe Island Salmon: an exceptional clean taste with a buttery and rich texture. A high-fat and Omega-3 content; lovely deep marbling.

How to Slow Roast Cherry Tomatoes: Preheat oven to 300 degrees. Cut them in half, add to a parchment lined small baking tray. Brush with EVOO, sprinkle some sea salt. Slow roast for 30 minutes until shriveled but not colored.

Kashmiri chili is a mild chili pepper from India with and intense red hue. I use very often and available ground in a powder.

Recipe: Karen's Quick Perfect Hummus

Recipe: Karen’s Simple Emulsified Lemon-Dijon Vinaigrette

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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