Quinoa Panzanella with Wild Salmon

By tonya370

Ingredients

• 1- 10 oz skin on salmon fillet
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1 tbls olive oil
• 1 1/2 cups cooked quinoa
• 1 cup cherry tomatoes, quartered
• 1/2 cup diced red onion
• 1/2 cupped chopped fresh basil leaves
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• 2 tbls capers, rinsed and drained
• 1 peeled and diced avocado
• 1/2 english cucumber, quartered lengthwise and thinly sliced

Preparation

Step 1

Sprinkle salmon evenly with 1/4 tsp salt and 1/8 tsp pepper. Heat media skillet over high heat. Add 1 tbls oil to pan. Add fillet skin side down, cook 2 minutes. Reduce heat to medium high, cook 4 minutes or until skin begins to brown. Turn fillet; cook 2 minutes longer or until desired degree of doneness. Place fillet on a cutting board. Remove and discard skin. Flake fish with a fork into small chunks.

Comine flaked salmon, remaining salt and pepper, quinoa and remaining ingredients into a large bowl and toss gently to combine.