The literal secret sauce in this salmon quinoa salad recipe is the carrot-ginger-miso dressing. It was a surprising and bright addition to the dish overall. This meal makes a perfect dinner in the summer.
When we’re meal planning for the week, we like to balance with meat, fish and other vegetarian options. We started doing that a few years ago when we realized our entire week was filled with chicken and beef. Now, we put a little more thought into our meal planning…
Lilies and Loafers has affiliate relationships, so we may get a small share of revenue from your purchases. Items are sold by the retailer, not by Lilies and Loafers.
Looking for the recipe? You have to buy Chrissy Teigen’s cookbook Cravings All Together. It’s only worth it for this recipe, but the whole book is filled with delicious recipes.
Making salmon quinoa salad
Will this take you thirty minutes? No. But it will take you under an hour to make. If you have the time, make the carrot-ginger-miso dressing in advance. It’s made up of a carrot (duh), canola oil, rice vinegar, brown sugar, miso paste, ginger, garlic, and sesame oil. It all goes into a blender for about thirty seconds. Contain it and let it chill.
You will spend the majority of your time on the quinoa, salmon, and corn. Like this other delicious salad we love, the corn cooks in the pan after [the protein].
The rest is super easy. The salmon sits on top of a tossed mixture of the quinoa, corn, black beans, arugula, and red onion slices. Then drizzle with the carrot dressing. By the way, the dressing goes a long way. You can be generous with it, but don’t over do it!
If you end up making this, drop a comment below to let us know if you like it!
