Salmon Escabeche Quinoa Salad
(GF, DF, Soy free, Egg free, Nut free)
Ingredients
Salmon
- 2-3 Tbsp extra virgin olive oil
- 12 oz salmon wild sockeye is my favorite
- sea salt
- cracked pepper
Marinade
- ½ cup extra virgin olive oil
- ¾ cup apple cider vinegar
- 3 cloves garlic pressed
- ½ tsp sea salt
- ½ cup fresh thyme roughly chopped
Salad
- 1 red pepper diced
- 3¾ cup cooked quinoa (about 1½ cup uncooked)
- 3.8 oz can sliced black olives
- 2 jalapenos sliced into rounds, remove seeds to remove spice
- ½ cup pickled red onion
Instructions
- Head a skillet over medium-high heat and add the olive oil.
- Season the salmon with salt and pepper. A generous sprinkle of each will do.
- Add the salmon to the hot pan, and then immediately use a spatula to lift and shift the salmon on the pan to ensure it doesn't stick. Let it cook for about 3-4 minutes per side.
- While the salmon is searing, add your marinade ingredients to a shallow bowl with a lid, or a rectangular food storage container with a lid. Stir with a fork to combine.
- Once the salmon has mostly cooked, remove it from the pan and add it to the marinade. Shred the salmon with 2 forks and mix it in to make sure everything is coated.
- In the same pan you had the salmon on, add the diced red pepper, with some more olive oil, if needed. Stir and let it cook until the red pepper is fork-tender.
- Add the red pepper to the salmon mixture, but don't stir it in, just let it sit on top. Cover the container and refrigerate 2+ hours to let the salmon marinate and chill. The marinated salmon can be in the refrigerator up to 1 week. The red pepper can be in there 3-5 days.
- When ready to serve, combine the cooked quinoa, olives, jalapeno slices, pickled red pepper, and the entirety of the salmon marinade container (juices, red pepper, and all) in a large mixing bowl.
- Toss everything together with tongs, adding salt as needed, and serve.