C&RB CLUB RECIPE
Salmon Quinoa Salad
Amt Ingredient
½ cup black quinoa
½ cup red quinoa
¼ oz. red bell pepper, small dice
¼ oz. yellow bell pepper, small dice
¼ oz. red onion, small dice
¼ oz. red radish sprouts, sliced
¼ oz. edamame
2 tbsp. parsley, chopped
1 tbsp. mint, chopped
to taste lemon juice
1 cup herb vinaigrette
4 ea. salmon, 6-oz.
½ cup radish sprouts
¼ cup micro greens
3 ea. red radishes, sliced
½ ea. shaved fennel
1 tbsp. lemon juice (fresh squeezed)
½ tsp. black truffles
2 tbsp. truffle oil
to taste salt and pepper
Procedure:
- Place the black and red quinoa in separate containers; cover in water, place in refrigerator and let sit overnight.
- Bring two medium sauce pots with salted water to a boil and then to a simmer; cook the quinoa separately. Strain and place onto a baking sheet pan to cool.
- Place the rest of the ingredients in a mixing bowl and mix well. Let sit for a couple of hours and readjust seasoning; reserve.
- Season and sear 6-oz. salmon; place into the oven and cook to desire temperature; reserve.
- Add the chopped truffles to the lemon juice and whisk in the truffle oil. Season with salt and pepper.
- Trim the radish sprouts and add the micro greens, shaved fennel and sliced radishes; toss and mix well and reserve.
- Place the quinoa salad into your favorite platter. Top the seared salmon with radish-micro greens salad. Enjoy!
Submitted by Daniel Chagolla, Executive Chef, Desert Highlands Golf Club, Scottsdale, Ariz.
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