My Foodie Call

Slowly still plugging away at the other winning recipe’s from the Healthy Lunchtime Challenge. This recipe’s winner is from the District of Columbia and is called Inga Binga’s Salmon Salad.  Basically its baked salmon over a bed of quinoa, tomatoes and greens. The actual recipe calls for arugula, but I knew my kids would flip out if they saw arugula, in a bad way. Too peppery for young taste buds. I made that mistake once. Ha!

Try again in 10 years?? 🙂

Inga Binga’s Salmon Salad.

To replace the arugula we used basic romaine lettuce. Safe enough. Although we all liked the salad, we all agreed that it needed a tad more dressing than the basic dressing recipe that we made. In the end we added some balsamic vinaigrette and it worked just fine. Overall? It was an easy recipe for when you are craving salmon and salad, but are unsure how to marry the two.

Baked salmon.

Quinoa, tomato, lettuce blend.

This recipe called for a yogurt-based dressing. I gave that task to the 13-year-old My-Foodie-Call member.

The salad.

Topped with dressing and done.

Ingredients: 

For the salmon:

• 1 pound salmon fillets
• Juice of 1 lemon
• 21 Seasoning Salute, to taste

For the quinoa:

• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups cherry tomatoes, cut into quarters
• 2 cups minced romaine, chopped
• 3 tablespoons plain Greek-style yogurt
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• Sea salt

Directions:

For the salmon: 

1. Preheat the oven to 375°F or preheat the grill to medium. Brush both sides of the salmon with lemon juice and sprinkle with the seasoning. Arrange the salmon on a prepared baking sheet. Bake salmon until cooked through, about 25 minutes…

For the quinoa:

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low and simmer until the quinoa is tender, about 20 minutes.
2. Let the quinoa cool then add the tomatoes and romaine. Stir to combine.
3. In a small bowl, whisk together the yogurt, lemon juice, olive oil, garlic, and salt.
4. Add the yogurt mixture to the quinoa salad, and stir to combine.
5. To serve, place salmon on top of some salad.
6. Salmon can be served hot or cold over the salad.

Inga Binga’s Salmon Salad.