Gather all mise en place. Season both sides of the salmon with olive oil and seasoning. Mark the filet on a grill and cook until an internal temperature of 140 degrees F. Remove from the grill and serve immediately atop or alongside the quinoa. Alternatively: Mark on a grill pan, or sear in a sauté, pan.
In a large bowl combine all ingredients and mix thoroughly to break up the quinoa. Season mixture thoroughly with salt and pepper and reserve cold for service.
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