Grilled or Broiled Salmon over Brussels Sprout and Quinoa Salad

Total Time:
25 min
17 min
8 min

4 servings

  • 1 cup quinoa
  • 6 tablespoons extra-virgin olive oil
  • 1 small red onion, finely chopped
  • 1 red bell pepper, finely chopped
  • Kosher salt
  • 1 tablespoon The Spice Hunter® Fajita Seasoning
  • 1 pound Brussels sprouts, trimmed and thinly sliced
  • 2 limes
  • 4 (5-ounce) salmon fillets
  • 4 teaspoons The Spice Hunter® Seafood Grill & Broil
  • Heat a grill or boiler to high.

  • Meanwhile, cook the quinoa according to the package's directions. Drain well and transfer to a large bowl.

  • While the quinoa is cooking, heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, bell pepper, and a pinch of salt. Cook, stirring occasionally, until just tender, about 5 minutes. Add The Spice Hunter® Fajita Seasoning and cook, stirring, for 30 seconds. Add the Brussels sprouts and fold until barely wilted, about 1 minute. Transfer to the bowl with the quinoa. Zest 1 lime directly on top, then squeeze in its juice. Add 3 tablespoons oil. Gently fold and season to taste with salt.

  • Rub the remaining tablespoon oil all over the salmon, then rub with The Spice Hunter® Seafood Grill & Broil to coat.

  • Grill or broil until well-browned and hot throughout, about 4 minutes per side.

  • Divide the quinoa salad among serving plates and top with the salmon. Zest the remaining lime on top. Cut the lime into wedges and serve alongside the salmon.

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