Roasted Salmon, Quinoa, and
Black Bean Salad

Created by The Culinary Institute of America as an industry service for The Northarvest Growers Association.

This salad presents a trio of ingredients with incredible health “halos.” Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans.

Ingredients Amount
Quinoa ¾ cup
Black beans, cooked (or canned and 1½ cups
rinsed)
Red wine vinegar 1½ Tbsp
Kosher salt and pepper pinch
Red pepper, roasted and diced small 1 cup
Red onion, diced small ¾ cup
Pickled jalapeno chilies, seeded and chopped 2 ea.
Fresh cilantro, finely chopped ½ cup
Salmon, roasted and cooled 1 lb.
Watercress, large stems removed 3 cups
 
Dressing
Fresh lime juice 6 Tbsp.
Kosher salt 1 tsp.
Cumin, ground 1 tsp.
Cayenne pepper ¼ tsp.
Olive oil ½ cup

Method

  1. For the quinoa: In a bowl, wash the quinoa in at least 3 changes of cold water, rubbing the grains and letting them settle before pouring off most of the water until the water runs clear; drain in a large fine sieve.

  2. Bring 1½ cups of water to a boil in a medium-sized pot and add the quinoa. Lower the heat and cover; cook for 15 minutes. Remove from the heat and let sit for 20 minutes. Fluff with a fork to break up any clumps.

  3. While the quinoa is cooking, toss the beans with vinegar, salt, and pepper to taste in a small bowl. Let sit for 30 minutes before draining off excess liquid.

  4. Transfer the quinoa to a large bowl and cool. Add the drained beans, red bell pepper, red onions, jalapeños, and cilantro; toss gently to combine.

  5. For the dressing: In a small bowl whisk together the lime juice, salt, cumin and cayenne pepper. Add the oil in a stream, whisking.

  6. Drizzle the dressing over the salad and toss well with salt and cayenne to taste. Crumble half the cooked salmon and add gently to the salad. This salad may be made 1 day ahead and chilled, covered.

  7. To serve: Mound a small pile of watercress on a plate and top with 1 cup of the bean salad. Top with the remaining roasted salmon on top.

Yield: 10 portions