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Quinoa Salmon Panzanella Salad with Basil Vinaigrette

Serves 4.


    Quinoa Salmon Panzanella Salad

    This version of Italian panzanella salad gets a protein and healthy fat boost courtesy of the addition of buttery salmon, while crispy quinoa offers a fun and more nutritious alternative to bread cubes. And the basil dressing adds bright flavour to each forkful.


    Get Creative!

    For enhanced basil flavour, add some whole leaves to salad greens. You can also make the salad with rainbow trout or arctic char. When in season, consider including sliced local peaches.

    Cold shoulder

    Soaking raw red onion in a bowl of ice water for several minutes reduces some of its bite.


    Quinoa Salmon Panzanella Salad with Basil Vinaigrette


    • 1 1/2 cups (350 mL) cooked quinoa
    • 1 lb (450 g) wild salmon fillets
    • Salt and freshly ground black pepper, to taste
    • 1/2 cup (125 mL) thinly sliced red onion
    • 1 cup (250 mL) fresh basil
    • 3 Tbsp (45 mL) extra-virgin olive or camelina oil
    • Juice of 1/2 lemon
    • 1 garlic clove, chopped
    • 8 cups (2 L) tender salad greens
    • 2 cups (500 mL) cherry or grape tomatoes, halved
    • 1 medium cucumber, cut into 1 in (2.5 cm) pieces
    • 1/3 cup (80 mL) sliced Kalamata olives
    • 2 oz (57 g) crumbled goat cheese (optional)


    Per serving:

    • calories433
    • protein31g
    • fat23g
      • saturated fat3g
      • trans fat0g
    • carbohydrates27g
      • sugars6g
      • fibre5g
    • sodium368mg



    Preheat oven to 350 F (180 C) and line baking sheet with parchment paper. Spread cooked quinoa out on baking sheet and bake for 25 to 30 minutes, stirring a couple of times, or until crispy. Remove from oven and let cool.


    Place salmon on parchment paper-lined baking sheet, season with salt and pepper, if desired, and roast in 350 F (180 C) oven for 15 minutes, or until just cooked through in the middle. Gently break apart the flesh with fork. Alternatively, you can also prepare salmon on an outdoor grill.


    Place onion slices in bowl, cover with cold water, and let soak for at least 15 minutes.


    To make vinaigrette, blanch basil in small saucepan of boiling water for 10 seconds. Drain and immediately rinse under cold water. Transfer to blender container along with oil, 2 Tbsp (30 mL) water, lemon juice, garlic, and a couple pinches of salt; pureu0301e until smooth.


    Divide salad greens, salmon, tomatoes, cucumber, onion, olives, and goat cheese (if using) among serving plates. Drizzle on basil dressing and sprinkle on crispy quinoa.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.