A easy recipe and tasty but light: here it is salmon salad with quinoa, cauliflower, caramelized red onion and pomegranate. Healthy ingredients and a touch of color for a starter or second dish to share with family but also with friends.
Ingrediants
- 360 g of diced salmon fillet
- 1 small cauliflower
- 150 g of quinoa
- 1 red onion
- 1 pomegranate
- extra virgin olive oil
- 30 g of butter
- 1 tablespoon of brown sugar
- salt
- pepper
Salads are often a source of creativity: they allow you to assemble different ingredients in new combinations of flavors, aromas and colors. In a healthy and at the same time nourishing way. This is the case with theSalmon salad with quinoa, cauliflower, caramelized red onion and pomegranate. A very recipe easy to prepare, well balanced in nutrients, in which you will find the fats and proteins provided by the fish, the carbohydrates and fibers of the quinoa and the mineral salts and vitamins of the vegetables.
The dish is characterized by a mix of soft and crunchy textures and a sweet and delicate taste, also thanks to caramelized onion cooked briefly in a pan with butter and brown sugar.
With the smoked salmon instead Rice salad with salmon, avocado, pink grapefruit and cucumber and if you like the combination behind this recipe try the Salmon fillet with quinoa salad.
With the winter fruit there are many our proposals for mixed salads to prepare and serve as a side dish or real dish, also suitable for holidays. Among the favorites to try the red radicchio with pears and oranges or orange salad, songino, pistachios and fennel.
OTHER TASTY RECIPES: Salmon and asparagus salad, Edamame and quinoa salad, Quinoa and bulgur salad, figs, roquefort and walnuts in the jar
How to prepare: Salmon salad with quinoa, cauliflower, caramelized red onion and pomegranate
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
40 min
- Portions
-
4
How to prepare: Salmon salad with quinoa, cauliflower, caramelized red onion and pomegranate
To prepare salmon salad, first caramelize the onion: cut it into thin slices and sauté it in a pan with the butter and brown sugar. When it is golden and soft it will be ready. Keep aside. Then clean the cauliflower, obtaining only the florets and cut the larger ones in half. In a saucepan full of boiling salted water, dip the cauliflower florets and cook for 10-12 minutes. Drain, season with salt and pepper and add the cooked cauliflower to the caramelized onion. At this point in a non-stick pan, heat a tablespoon of oil, add the pieces of salmon and cook for 6-8 minutes, adding salt and pepper.
Meanwhile, boil the quinoa according to the instructions on the package. Drain it and let it cool down a bit. Then place it in a bowl with the cauliflower, onion, salmon and also add the pomegranate seeds.
Dress salmon salad with cauliflower, caramelized red onion and pomegranate with a drizzle of oil to taste, transfer it to serving plates and serve immediately.
.
