Sesame Salmon and Quinoa Salad
Ingredients
- 1 lb wild-caught salmon fillets (see Note)
- ½ tsp salt
- ½ tsp pepper
- 1 (8-oz) pouch microwaveable quinoa
- 6 cups tricolor coleslaw
- 1 English cucumber, chopped
- ⅓ cup light sesame dressing
- 1 avocado, chopped
- 3 green onions, chopped
- 1 Tbsp toasted sesame seeds
Instructions
- Sprinkle fish with salt and pepper. Cook fish in a large nonstick skillet coated in cooking spray, skin sides down, over medium-high heat 3 to 4 minutes; gently flip, and cook 2 minutes or until fish flakes with a fork.
- Remove and discard skin from fish; break into large pieces using a fork.
- Meanwhile, microwave quinoa according to package directions.
- Toss together slaw, quinoa, fish, cucumber, dressing, avocado, and onions in a large bowl. Sprinkle with sesame seeds.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
403
|
403
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 29 | 29 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 725 | 725 |
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