Quinoa Salmon Salad with Lemon and Dill Recipe
It’s too hot to cook! Luckily, I have some leftover salmon from yesterday. What to do with it? Quinoa is quick on the stovetop, it won’t heat up the kitchen. I have lemons and celery in the fridge. Dried tomatoes in the freezer. And lots of fresh dill in the garden. White, red, black, purple, orange? I have used white and red, the only difference is the color. Any color would work here, use whatever you have. There is only one answer for me, wild caught Alaskan salmon. Click on the link for a thorough review of all the issues at World’s Healthiest Foods website. You choose. Are you timid, or do you like lots of tangy lemon flavor? Are you making this to serve right away, or for tomorrow? We like sharp, fresh lemon flavor and heady aroma. Personally, I almost don’t think you can get too much. And the flavor fades over time. So I made this with the zest and juice of two lemons for tonight. And will add the zest and juice of a third lemon before I serve the leftovers tomorrow. I buy fresh lemons by the bag, not one at a time. Don’t even bother with that insipid bottled juice. And add fresh zest to anything that calls for juice. And I hope you know, fresh lemons are a great way to add flavor to foods without adding a whole bunch of salt. Yep, that is what I have. Dried from last years garden. Red, yellow and orange tomatoes. I know they look like colored bell peppers in the picture, but they are tomatoes. Come to think of it, sweet peppers would be good in this salad, but I didn’t have any. I keep our thin dried tomatoes in the freezer because they are crispy and easy to break up into smaller pieces by hand. At room temp they are leathery and I need to cut them with a knife or scissors. Our crop of garden tomatoes won’t be ripe until August. But by all means, use fresh tomatoes if you have good ones. I would stir in about 1 cup diced raw tomatoes at the end. Don’t cook them with the quinoa. Dill is a two-fer. The seeds and the soft feathery green fronds each have their purpose. Use the fronds here. Vince puts whole seed spays in jars of pickles. They are pretty and add flavor there. Go ahead, plant this fragrant herb in your garden. Dill is so easy, you will only have to do it once. You will get volunteers every year after. Sow a few seeds it in the veggie or the flower garden. It quickly grows about three feet high, with a starburst of seeds at the top. If you can’t find a packet of seeds, just buy dill seeds in the spice aisle and plant them. Dried dill weed works well in this recipe too. It is mild, don’t be afraid to use a few tablespoons. But you will miss out on the distinctive fragrance of fresh stalks. Fresh herbs are another great help to add flavor without lots of salt too.
Cook Eat Share
20 mins (prep 5, cooking 15)