Mediterranean Grilled New Zealand Salmon with Quinoa and Lemon Herb Sauce (Gluten-Free)

Allergens

Fish (Salmon)

Ingredients

• 4 (6 oz) New Zealand Salmon fillets, skin on
• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 teaspoon minced garlic
• Salt and pepper, to taste
• Optional: Lemon wedges for garnish

Instructions

1. Begin by cooking the quinoa. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until the quinoa is tender and has absorbed all the liquid. Set aside.
2. Preheat your grill or grill pan to medium high heat. Season the salmon fillets with salt and pepper on both sides.
3. In a small bowl, whisk together lemon juice, olive oil, dill, parsley, and garlic. Season with salt and pepper to taste. Set aside.
4. Grill the salmon for 4 6 minutes per side or until cooked through and flaking easily with a fork.
5. Divide the cooked quinoa among four plates. Top each serving with a grilled salmon fillet and drizzle with the lemon herb sauce. Garnish with lemon wedges, if desired.

Chef’s Insight

To add an extra touch of flavor, consider marinating the salmon fillets in the lemon herb sauce for 20 minutes before grilling.

Notes

For a more elaborate presentation, garnish with fresh herbs or lemon zest.