BBQ Salmon, Quinoa Carrot Salad, Cherokee Tomato Vinaigrette
smoky, tangy, zesty, acidic
TIME TO EXECUTE
4, 6 oz. pieces of salmon
1 cup quinoa (rinsed)
4 carrots (peeled)
2 Lb. cherokee heirloom tomatoes (roasted)
1 Tbsp. garlic (chopped)
1 Tbsp. extra virgin olive oil
1 tsp. thyme (chopped)
1 tsp. oregano (chopped)
1 tsp. basil (chopped)
salt and pepper
2 Tbsp. red wine vinegar
1 tsp. dijon
1 ½ cups homemade BBQ sauce (warmed)
Pat salmon dry and season with salt & pepper on both sides. Set aside.
In a pot, bring to the boil 2 cups of water. Season with salt and dump in quinoa. Let it boil for 8 minutes, then turn off the heat & let it sit for another 10 minutes. Once cooked through, drain and set aside.
While the quinoa is cooking, with a peeler, shave carrots into long stands.
In a blender, take remaining ingredients, except BBQ sauce, and pulse together. Take vinaigrette and toss with the carrots and cooked quinoa. Season to taste.
In a nonstick skillet on medium high, drizzle some olive oil in a pan and place the salmon in. Cook on each side for 4-5 minutes, depending on much you like it cooked. When removed from the skillet, brush BBQ sauce on top while still hot.
To plate: place the carrot/quinoa salad on the plate. Place the salmon on top.