Mediterranean flavors blend beautifully with the subtle smokiness of our wild sockeye salmon, creating a tasty and nutritious main-course salad. It also happens to be gluten-free. Don’t expect any leftovers! 

Ingredients

• 1 (3 oz.) can Patagonia Provisions Smoked Wild Pink Salmon (reserve oil from pack)
• 1 cup rainbow quinoa, dry (uncooked)
• ¼ cup Italian parsley, chopped
• ¼ cup green onions, sliced fine
• ¼ cup fresh mint leaves, chopped
• 2 tbsp. cilantro leaves, chopped
• 6-8 cherry tomatoes, halved
• Lemon Dressing (see recipe below)

Lemon Dressing

• Reserved salmon oil from pack
• 1 lemon, juiced
• ¼ cup extra virgin olive oil
• 1 tbsp. tamari or gluten-free soy sauce
• Lemon zest, to taste
• Freshly ground pepper, to taste

In a small bowl, combine all ingredients and mix well.

Putting It All Together

1. Place quinoa in a fine-mesh strainer and rinse under cold water.
2. Combine quinoa with 2 cups water in saucepan. Bring to a boil, reduce to a simmer, cover and cook until liquid is absorbed (approx. 15-20 min).
3. Toss cooked quinoa with parsley, green onions, mint, cilantro and tomatoes.
4. Add dressing and continue tossing until evenly coated.
5. Top with salmon fillet.