Seared Salmon Salad with Quinoa and Balsamic Glaze

Step 1

Rinse the 0.5 cup quinoa in a fine mesh strainer, then combine with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, reduce to low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Fluff with a fork.

Step 2

While quinoa cooks, pat the 2 salmon fillets dry with paper towels and season both sides with the 0.5 tsp salt and 0.25 tsp black pepper.

Step 3

Heat 1 tbsp of the olive oil in a nonstick skillet over medium-high heat until shimmering. Place the salmon skin-side down and cook without moving until the skin is golden and crispy, about 4-5 minutes.

Step 4

Flip the salmon and cook to your desired doneness, about 3-4 minutes more for medium, until the flesh flakes easily with a fork. Transfer to a plate and let rest for 2 minutes.

Step 5

Zest and juice the 1 orange into a small bowl. Whisk in the remaining 2 tbsp olive oil and a pinch of salt to make a simple dressing.

Step 6

In a large bowl, toss the 4 cups arugula with the orange dressing. Divide the quinoa between two plates, top with the dressed arugula, and place a salmon fillet on each.

Step 7

Drizzle the 2 tbsp balsamic glaze over the salmon and salad. Serve immediately, garnished with edible flowers if you have them.