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Citrus Ginger Salmon & Quinoa Salad

ginger salmon with orange slice with asian quinoa salad on plate

This Citrus Ginger Salmon dinner with quinoa salad is the perfect weeknight dinner. An allergy-friendly meal that is gluten-free and dairy-free, made with Hook Line and Savor prepared seafood.

Ingredients

Scale

Hook Line and Savor Citrus Ginger Salmon

  • comes with frozen prepared salmon and sauce packet

Cashew Quinoa Salad

  • 1/2 cup dry uncooked quinoa, rinsed
  • 1 small red bell pepper, thinly sliced
  • 1/2 small head purple cabbage, chopped
  • 1 small head broccoli, chopped into small pieces
  • 3 medium carrots, peeled into ribbons and chopped
  • 2 green onions, diced

Dressing

  • 3 TBSP creamy cashew butter (or other nut/seed butter of your choice)
  • juice of 1 lime
  • 3 TBS coconut aminos
  • 1 tsp minced garlic
  • 1 TBS maple syrup or honey
  • 23 TBSP water or non-dairy milk to thin as needed

Instructions

  1. Prepare the salmon according to Hook Line and Savor package instructions. 
  2. Prepare the Quinoa Salad: prepare quinoa according to package instructions by either cooking on stovetop or use pressure cooker. Allow to cool slightly. Ratio for quinoa:water is 1:3. So 1/2 cup dry quinoa with 1 1/2 cups water if using stovetop method. Combine chopped veggies in large bowl with cooled quinoa and set aside.
  3. Make the dressing: combine all dressing ingredients in small food processor or blender, blending until smooth. Add milk or water one tablespoon at a time if too thick. Pour dressing over quinoa salad, tossing to coat.
  4. Once salmon has reached internal temperature of 145ºF, plate salmon, cover with sauce packet (or use for dipping) and serve with quinoa salad. Enjoy!

Notes

Store leftover quinoa salad in airtight container in fridge 5-7 days.

Nutrition

Keywords: salmon dinner, easy dinner recipes, quinoa salad