Seared Salmon & Salsa Verde with Summer Vegetable & Quinoa Salad

Seared Salmon & Salsa Verde

with Summer Vegetable & Quinoa Salad

40 MIN
4 Servings
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From the Test Kitchen

In this recipe, we’re serving flaky salmon fillets over a salad of sautéed summer vegetables and red quinoa. Just before serving, we’re also stirring raw arugula into the salad, wilting the delicate leaves slightly. Their peppery flavor perfectly brings out the sweetness of the corn kernels and cherry tomatoes. A topping of traditional Italian salsa verde—a fresh, green sauce of parsley, capers, almonds and garlic—completes this delicious, late-summer dish.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Seared Salmon & Salsa Verde with Summer Vegetable & Quinoa Salad
Title
  • 4 Skinless Salmon Fillets
  • ¾ cup Red Quinoa
  • 6 oz Cherry Tomatoes
  • 2 cloves Garlic
  • 1 ear Of Corn
  • 3 oz Arugula
  • 1 large bunch Parsley
  • 2 Tbsps Capers
  • 1 Tbsp Red Wine Vinegar
  • 1 Shallot
  • 2 Tbsps Sliced Almonds
time-saving
tips & techniques
Capers
How To: Take the Bite out of Shallots
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the quinoa:
1 Cook the quinoa:

Heat a large pot of salted water to boiling on high. Rinse the quinoa under cold water; drain thoroughly. Add the rinsed quinoa to the pot of boiling water. Cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Halve the tomatoes. Roughly chop the parsley leaves and stems. Roughly chop the capers. Finely chop the almonds. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar.

Make the salsa verde:
3 Make the salsa verde:

While the quinoa continues to cook, add the parsley, capers, almonds and half the garlic paste to the shallot-vinegar mixture. Stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

Cook the vegetables:
4 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the tomatoes and remaining garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer the cooked vegetables to the pot of cooked quinoa. Wipe out the pan.

Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets. Cook 3 to 4 minutes per side, or until golden brown and cooked to your desired degree of doneness. Remove from heat.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Add the arugula and a drizzle of olive oil to the pot of cooked quinoa and vegetables; season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Divide the salad between 4 dishes. Top each with a cooked salmon fillet and a few spoonfuls of the salsa verde. Enjoy!

Tips from Home Chefs

Seared Salmon & Salsa Verde

Cook the quinoa:
1 Cook the quinoa:

Heat a large pot of salted water to boiling on high. Rinse the quinoa under cold water; drain thoroughly. Add the rinsed quinoa to the pot of boiling water. Cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Halve the tomatoes. Roughly chop the parsley leaves and stems. Roughly chop the capers. Finely chop the almonds. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a medium bowl with the vinegar.

Prepare the ingredients:
How To: Take the Bite out of Shallots
Make the salsa verde:
3 Make the salsa verde:

While the quinoa continues to cook, add the parsley, capers, almonds and half the garlic paste to the shallot-vinegar mixture. Stir in enough olive oil to create a rough paste; season with salt and pepper to taste.

4 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the tomatoes and remaining garlic paste; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Transfer the cooked vegetables to the pot of cooked quinoa. Wipe out the pan.

Cook the vegetables:
Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets. Cook 3 to 4 minutes per side, or until golden brown and cooked to your desired degree of doneness. Remove from heat.

6 Make the salad & serve your dish:

Add the arugula and a drizzle of olive oil to the pot of cooked quinoa and vegetables; season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Divide the salad between 4 dishes. Top each with a cooked salmon fillet and a few spoonfuls of the salsa verde. Enjoy!

Make the salad & serve your dish:
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