Ingredients
1/2 cup
Pure J.L. Kraft Cucumber Greek Dressing & Marinade add more for drizzling
2
Atlantic salmon fillets x 142g
1 cup
cucumbers, diced
1/4 cup
chopped black olives
1/4 cup
red onions, diced
1 cup
quinoa, red & white
1 cup
roasted red peppers, sliced
1 cup
baby spinach, sliced
1 cup
chickpeas, drained
-
vegetable oil
Instructions
Step 1
Marinate Atlantic salmon fillets in Cucumber Greek Dressing & Marinade for 20 minutes.
Step 2
Mix cucumbers, black olives, and red onions with a drizzle of Cucumber Greek Dressing & Marinade to make the Greek bruschetta.
Step 3
Bring 2 cups of water to a boil. Add quinoa and reduce to a light boil. Once the water evaporates to the top level of the quinoa, turn the heat down low and cover with a lid. Leave undisturbed for 5-10 minutes until all water is absorbed.
Step 4
Remove salmon from marinade. Pat dry and season. Heat non-stick skillet to medium high. Add salmon and cook for 3-4 minutes. Flip, turn heat down to medium low, cover with a lid, and continue to cook to desired doneness.
Step 5
Transfer quinoa to a bowl and mix with spinach, red peppers, and chickpeas. Place quinoa into serving bowls and top with cooked salmon. Top salmon with Greek bruschetta and one final drizzle of Cucumber Greek Dressing & Marinade.