Grilled Salmon with Orange Vinaigrette
and quinoa / watermelon and feta arugula salad

Name: Grilled Salmon with Orange Vinaigrette
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 clove Shallots, diced; 1/4 cup Orange juice (fresh squeezed or store-bought); 2 Tbsp Vinegar, red wine; 1 Tbsp Soy sauce, low-sodium; 2 tsp Mustard, Dijon; 2 tsp Honey; 1/4 cup Oil, olive; 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 1 lb Salmon; ~1/3 cup Orange Vinaigrette (ingredients listed separately); 10 oz Watermelon, seedless, cubed; 1 Tbsp Mint, fresh, finely chopped; ~1/3 cup Orange Vinaigrette (ingredients listed separately); 5 oz Arugula; 3 oz Cheese, feta (opt), crumbled

Active: 30 min Total: 1 hr

Original GF Paleo Vegetarian

This fresh, citrusy meal was first featured in 2017. In the former version we served the salmon and salad with bulgur, but this time we're using quinoa.

Ingredients

Metric

Servings:

Orange Vinaigrette:

Shallots - 1 clove , diced
Orange juice - 1/4 cup (fresh squeezed or store-bought)
Vinegar, red wine - 2 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Oil, olive - 1/4 cup

Grilled Salmon with Quinoa and Orange Vinaigrette:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups
Salmon - 1 lb
Orange Vinaigrette (ingredients listed separately) - ~1/3 cup

Watermelon and Feta Arugula Salad:

Watermelon, seedless - 10 oz , cubed
Mint, fresh - 1 Tbsp , finely chopped
Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
Arugula - 5 oz
Cheese, feta (opt) - 3 oz , crumbled

Prep

Quinoa - (Double if making Thursday night’s meal.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Make orange vinaigrette - Dice shallots. Combine with orange juice, vinegar, soy sauce, mustard, and honey. Whisk in olive oil. (Can be done up to 5 days ahead)
Marinate salmon - (If prepping right before cooking get grill / oven heating when salmon is nearly finished marinating.) Rinse salmon and pat dry. Place in a baking dish and pour vinaigrette (just the portion for the salmon) over top, turning salmon to coat. Cover baking dish and marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
Watermelon / Mint - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

If cooking on a grill: Heat grill to 500F / 260C degrees. Brush grates with some oil. Discard marinade and season salmon with some salt and pepper. Place salmon, skinless-side down, on hot grates. Flip salmon after 4 to 5 minutes (if you oiled the grates and they were very hot, the salmon should release without sticking). Continue cooking for another 3 to 5 minutes with the lid closed until salmon flakes easily with a fork.
If cooking in the oven: Heat oven to 425F / 218C degrees. Season the top of the salmon with some salt and pepper. Roast salmon directly in the pan with marinade until it flakes easily with a fork, 12 to 18 minutes depending on thickness (1” / 2 1/2 cm should take about 14 minutes).
Toss remaining orange vinaigrette (portion for the salad) with arugula, watermelon, mint, and crumbled feta.
If you made the quinoa ahead and would like it warm, reheat in the microwave (reserve half if doubled).
Serve salmon over quinoa with salad on the side. Enjoy!

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