Recipe Video
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Cooking Tips
- Pat salmon dry before cooking for the best golden sear.
- Cook salmon skin-side down first (if skin-on) for even cooking and crispness.
- Add butter only after flipping to prevent burning.
- Mix QuinoPea gently with greens to keep texture fluffy, not mushy.
- Add sour cream only right before serving to maintain creaminess.
Storage Tips
- Store salad mix and cooked salmon separately to avoid sogginess.
- Salmon keeps 2–3 days; the QuinoPea salad keeps 3–4 days.
- Add sour cream and avocado fresh when serving.
- Keep tomatoes whole until ready to assemble.
Chef Notes
- A touch of lemon zest enhances the freshness of herbs and salmon.
- Sour cream adds tang that pairs beautifully with quinoa + peas.
- Use colourful produce for a more vibrant plate presentation.
Substitutions
- Salmon → trout, cod, chicken, or tofu.
- Sour cream → Greek yogurt, tzatziki.
- Avocado → hummus or soft-boiled egg.
Variations
- Mediterranean Style: Add olives, cucumber, and feta.
- Spicy Style: Add chili flakes or chili crisp to salmon.
- Citrus Twist: Add orange segments.
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