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Roasted Salmon with Corn, Feta and Quinoa Salad

Name: Roasted Salmon with Corn, Feta and Quinoa Salad
Ingredients: 4 pieces of salmon (about 1 ½ lbs); Fustini’s Meyer Lemon olive oil; 4-6 ears of corn, kernels cut from ears; 12 fresh basil leaves, cut in a chiffonade; 2 oz feta cheese, crumbled; ½ fresh lemon, sliced for garnish; 1 can chickpeas, drained; 3 peppadew peppers, chopped (optional); 5 oz arugula; 2 cups quinoa, rinsed well in a strainer; 3 cups chicken or vegetable broth; Fustini’s Sicilian Lemon balsamic; ½ cup Fustini's Basil Crush olive oil; 4 tablespoons parmesan cheese, grated super fine; 1 ½ tablespoon Dijon mustard; 1-2 teaspoons fresh lemon juice

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Submitted by Chef Christie Struck

Roasted Salmon with Corn, Feta and Quinoa Salad

Ingredients

4 pieces of salmon (about 1 ½ lbs)
Fustini’s Meyer Lemon olive oil
4-6 ears of corn, kernels cut from ears
12 fresh basil leaves, cut in a chiffonade
2 oz feta cheese, crumbled
½ fresh lemon, sliced for garnish
1 can chickpeas, drained
3 peppadew peppers, chopped (optional)
5 oz arugula

Quinoa

2 cups quinoa, rinsed well in a strainer
3 cups chicken or vegetable broth

Vinaigrette

Fustini’s Sicilian Lemon balsamic
½ cup Fustini's Basil Crush olive oil
4 tablespoons parmesan cheese, grated super fine
1 ½ tablespoon Dijon mustard
1-2 teaspoons fresh lemon juice

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Directions

Cut the kernels off the ears of corn and lay on a baking sheet, roast in a 400-degree oven for 10-15 minutes, a little charring is fine, even desired! While the corn is roasting, prepare the salmon for the oven with a drizzle of Meyer Lemon olive oil and a sprinkle of salt.
Heat the broth to boiling in a 3- or 4-quart pot and add the rinsed quinoa, turn the heat to low and put a lid on the pot, cook 15 minutes and add the drained chickpeas and the chopped peppadew peppers at the very end to warm them.
Put the fish in the oven on a baking sheet and roast for 10-12 minutes. Make the vinaigrette with the cheese, mustard, olive oil, and vinegar and adjust the salt to taste. In a large mixing bowl, toss the corn salad by adding the roasted corn and crumbled feta, and dress with the vinaigrette, mix well and add the fresh basil.
To serve, put the quinoa on the plate, with the corn salad on the side, with the fish angled over both, a lightly dressed arugula salad on the side, garnished with a drizzle of vinaigrette and a twist of lemon.

Roasted Salmon with Corn, Feta and Quinoa Salad