Ingredients:
- 6 oz wild salmon
- 1 cup baby spinach
- ½ cup cucumber
- ½ cup cherry tomatoes
- 1 cup quinoa
- ½ small avocado
- 2 tbsp olive oil
- 2 tbsp black olives
- 1 tbsp red onion
- 1 tbsp vinegar
- 1 tbsp lemon juice
- Salt and black pepper
For Mango Sauce:
- ½ cup mango pieces, fresh or frozen (save aside a few pieces for garnish)
- 1 tbsp olive oil
- 1 medium lime
- 2 garlic cloves
- ½ tbsp Thai fish sauce
Directions
Preheat the grill or skillet. Add salmon and sprinkle with some salt and pepper. Cook for about 4 to 5 minutes. Gently flip the salmon over and let it cook for another 3 minutes. Cook quinoa as directed in the package. Chop up the tomatoes, avocado, and red onion. Then whisk together with lemon and vinegar. Place baby spinach in a
large salad bowl, then layer on the rest of the ingredients, and add salmon. Puree all mango ingredients in a blender. Pour over salmon. Garnish with pieces of mango on top. Serve with quinoa.
