Loaded with healthy, satisfying stuff, this one-dish wonder is a sure thing for dinners, workday lunches, and picnics. Don’t be afraid to skip the salmon or swap it for cooked shrimp or to mix in different vegetables. And use the dressing (an adaptation of the addictive dressing served at Northern California Vipassana meditation center) for other salads. This gluten free one dish dinner is a keeper.
Gluten-Free Slow-Roasted Salmon with Quinoa Salad and Sunflower-Tamari Dressing
- 1 cup quinoa, rinsed
- 4 4-ounce salmon fillets
- Kosher salt and freshly ground pepper
- 1/4 cup sunflower seeds
- 1/4 cup apple cider vinegar
- 1/4 cup gluten-free tamari
- 2/3 cup canola oil
- 16 cherry tomatoes, halved
- 1 tablespoon minced red onion (optional)
- 2 loosely packed cups baby spinach or arugula
- 1/2 English cucumber, chopped
In a pot with a lid, bring 2 cups water to a boil over high heat. Add the quinoa, turn the heat to low, and simmer, covered, until all of the liquid is absorbed, 15 to 20 minutes. Fluff with a fork and let cool.
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper. Season each salmon fillet with 1/4 teaspoon salt and place them 1 inch apart, skin-side down, on the baking sheet. Roast for 7 to 8 minutes, depending on thickness. Immediately transfer to a plate to cool (they will continue cooking a bit).
In a blender, blend the sunflower seeds and vinegar until smooth. Add the tamari and oil and blend to combine.
In a salad bowl, toss together the quinoa, tomatoes, onion, spinach, cucumber, and dressing. Divide among four dinner plates, top with the salmon, add a sprinkle of pepper, and serve.
Photography Erin Ng