Grilled Salmon Salad with Red Quinoa, Avocado, and a Cilantro Lime Creama
Serves 4

Fire up the grill and do your tastebuds a favor by prepping this grilled salmon salad. Warm, juicy grilled salmon nestles on a bed of nutty red quinoa, creamy avocado, spicy radish, and juicy summer tomatoes. Drizzle everything in our zippy cilantro lime crema for a fresh and healthy dinner!

Salad Ingredients:
1 cup red quinoa
2 cups vegetable stock
5 oz baby arugula
1 avocado, pitted and sliced
8 radishes, thinly sliced with a mandoline
10 oz grape tomato medley, halved
1/2 red onion, thinly sliced pole to pole
1 cup fresh cilantro, chopped
3 tablespoons olive oil
1/4 teaspoon salt 

Cilantro Lime Crema Ingredients:
1 cup sour cream
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons fresh cilantro, finely chopped
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon chili powder

Salmon Ingredients:
1-1/2 lb salmon filet
2 tablespoons olive oil
4 garlic cloves, minced
Kosher salt
Freshly cracked black pepper

Directions:
1. In a medium pot, bring the vegetable stock to a boil. Add the quinoa, cover, and reduce heat to a low simmer for 15 minutes, stirring occasionally. Quinoa is done when the liquid has been absorbed and the quinoa is tender. Remove from heat and set aside.

2. In a bowl or wide mouth jar, whisk all of the crema ingredients until combined. Cover and refrigerate until ready to use.

3. Prepare all of the salad ingredients and mix them together in a large bowl with the quinoa. Use tongs to toss and coat the salad with the olive oil, salt, and pepper until lightly coated.

4. Clean and oil grill grates. Prepare a grill for medium heat. In a small bowl, combine the olive oil, minced garlic, salt, and pepper. Generously brush the salmon filets with the olive oil mixture.

5. Grill the salmon over medium heat skin side down for roughly 4-6 minutes, or until the fish lightens in color and becomes firm to the touch. Use a fish spatula to gently turn the salmon and cook for another 2-4 minutes, or until internal temperature reaches 145°F and it is done to your liking. 

6. Remove from heat and let cool slightly. Break salmon away from the skin and separate into smaller pieces, plate on top of quinoa salad. Serve with a generous slather of the cilantro lime creama.