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

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

Salad Ingredients:1 cup red quinoa2 cups vegetable stock5 oz baby arugula1 avocado, pitted and sliced8 radishes, thinly sliced with a mandoline10 oz grape tomato medley, halved1/2 red onion, thinly sliced pole-to-pole1 cup fresh cilantro, chopped3 tablespoons olive oil1/4 teaspoon salt Cilantro Lime Crema Ingredients:1 cup sour cream2 tablespoons fresh lime juice1 clove garlic, minced2 tablespoons fresh cilantro, finely chopped2 tablespoons olive oil1/2 teaspoon Kosher salt1/2 teaspoon chili powderSalmon Ingredients:1-1/2 lb salmon filet2 tablespoons olive oil4 garlic cloves, mincedKosher saltFreshly 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. The quinoa is done when all 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 cilantro lime crema ingredients until well-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 mix the salad with the olive oil, salt, and pepper until lightly coated.

4. Clean and oil the grill grates. Prepare the 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 the internal temperature reaches 145°F and it is done to your liking.   

6. Remove from the grill, and let cool slightly. Remove the skin from the salmon filets, and separate into smaller pieces. Place the pieces on top of the quinoa salad. Serve with a generous drizzle of the cilantro lime crema.