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Monday is for colorful things…Glowing Citrus, Avocado, Quinoa, and Blackened Salmon Salad.
At least on this particular Monday.
I’m starting to get slightly embarrassed by my obsession with winter citrus, but I can’t stop. It’s so pretty and it is SO good. Sweet, juicy and packed with all the color I need to brighten just about any cold winter day. I was about to say cold and dark winter day, but now that it’s February, I am starting to notice the days getting longer and longer with each and every day, YEAH. I can do winter – the snow, the cold, the but the days becoming dark around 4 O’clock is just the worst for me. So thankful for the sun staying high in the sky these days!
So I felt like our Monday needed some serious color. I actually had another post planned for today (it too was a very colorful option), but I decided on sharing this recipe first. This glowing citrus, avocado, quinoa, and blackened salmon salad is simple, light and the perfect dinner for a Monday. It will leave you full and feeling good…especially needed after a weekend of umm, well, cheese on pasta, on more cheese on chocolate. Hello weekend eats topped off with Super Bowl Sunday eats! Clearly bright and healthy food is needed today, right?
Yup. yup.
Speaking of which, how was everyone’s weekend? Did you favorite team win? Like I mentioned yesterday, I spent the better part of the weekend trying to stay on top of the last bit of cookbook work while also catching up on the blog. But I was able to squeeze in a little time with Asher on Saturday night and a little time on Sunday with the family. Pretty laid back and low-key, but next weekend should be a little more eventful with my brother flying home to do a mix up of a little video work and a little fun…probably more fun knowing Kai, but I have to say, he has the whole work/life balance thing pretty well figured out. Well, sort of…
What was the best part about your weekend?
Way back when I first started cooking, I would make blackened salmon tacos on a weekly basis. <–please excuse the photos and words in this post…that was one of my first posts. I was young, inexperienced and had not a clue how to write. Super old posts like these are kind of funny to look back at though…and also completely horrifying. YIKES.
Anyway, I’d make a lot of blackened salmon. My dad loves the spice mixture and it was a quick and healthy dinner. To this day, I think that blackened salmon is still one of my favorite recipes. It’s really good and really simple, and of course, so healthy too. This time, instead of stuffing my salmon into tacos, I thought I would switch things up a bit. I loved the thought of salmon, winter citrus and avocado, bright colors + fun flavors. <–totally my kind of food.
Since I love a hearty salad, I went ahead and not only added greens, citrus, and avocado, but also some quinoa for protein and healthy grains. Plus, I really can’t do a salad without carbs. Like that’s just so boring to me, and oh my gosh, I’d be starving if all I had were greens and fish. Nope, can’t do it, always need to add the carbs. 🙂
Seriously though, I’m loving this salad. Spicy, sweet, hearty, full of avocado and topped with creamy dressing, the best. Plus, it kind of brightens my day just looking at it. And the best part…it tastes even better! Soooo, bring on the Monday salad…as long as it’s this one of course!
Glowing Citrus, Avocado, Quinoa, and Blackened Salmon Salad.
Servings: 4 servings
Calories Per Serving: 693 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound skin on salmon cut into 4 pieces
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt and pepper
- zest of 1 lime
Citrus Avocado Quinoa Salad
- 1 cup plain greek yogurt
- 1/2 cup fresh cilantro
- juice of 2 limes
- 1 teaspoon honey
- kosher salt
- 1 bunch kale chopped
- 3 oranges or grapefruits I used grapefruit, blood and cara cara oranges
- 1 avocado sliced
- 1 cup cooked quinoa
- fresh cilantro microgreens, and or basil, for topping
Instructions
- In a large gallon size zip-top bag or bowl, combine the olive oil, smoked paprika, garlic powder, thyme, salt, pepper and lime zest + lime juice. Add the salmon and toss to combine.
- Heat a medium size skillet over medium-high heat. Add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon.
- To make the salad. In a blender, combine the yogurt, cilantro, lime juice, honey and a large pinch of salt. Blend until creamy and smooth. Taste and add salt if needed.
- Add the kale to a large bowl and massage with a few tablespoons of the yogurt sauce. Add the oranges, avocado, and quinoa and gently toss to combine. Divide the salad among plates and top with salmon. Serve with the remaining yogurt sauce.
ps. if you wanted to add a little cheese, maybe some burrata or feta? I think that would be a genius idea.
This looks amazing except I do not like cilantro. Is there something else I could substitute for the cilantro? Or would it taste ok if I just leave it out?
Hi Danielle,
You can just skip the cilantro. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made this today. Absolutely delicious! Thank you 🙂
Hey Sara,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
Amazing! Subbed coconut yogurt for greek yogurt.So good. Thank you!
Thank you so much Trudie! xTieghan
This dish was delicious! I was unsure what my husband would think of the grapefruit so I just used one large one. We both ate every bite and he didn’t mention the grapefruit so I’ll definitely add more next time! The salmon was so flavourful and I loved the dressing.
Thank you so much Melanie! I am so glad you liked this!
Thanks for sharing with us. Very good recipe I’ll try it at home
Thank you Sim!
I just made this after a very fun weekend of carbs and cheese and beer and OHMYGOD. So delicious and just what I needed to detox from the weekend. Seriously though, this salad is the stuff dreams are made of.
Amazing! So happy you enjoyed the salad 🙂
This is my first visit to your blog ~ and just swooning over your gorgeous salad. Have salmon thawed and ready for dinner tonight and blood oranges, clementines, and grapefruit in my fridge. ”Tis meant to be … I’m a pastry chef turned clean eater ? and so excited and inspired to find your beautiful recipes.
Hi Julia! Welcome! So happy you like it!
Thank you so much, so happy they’re inspiring!
How long does this keep? Could it work for work lunches?
Wow wow and wow!!!!! You have got it girl, the flavours were amazing, please come to Australia and do some cooking shows! My family think I’m amazing serving up your recipes but I had to come clean and admit they were yours!
Love your work and every week look forward to the new recipes!
This one was a top ten and beyond !
That sounds so fun!! I would love that.
SO happy to hear you guys are liking them (: Thanks so much Suzi!
This was truly a Mind Blowing Meal- I used cara cara oranges & tulemos(orange/tangerine mix) have not had a meal this good in eons! Finished w / Greek whole plain yogurt topped w fresh strawberries & drizzled honey & one small lavender shortbread cookie !!!
I’m so so happy you liked it, it sounds amazing! Thank you!
Your obsession is making up for my lack of all citrus this season. I don’t know what’s with me but I need to get on the citrus train asap before it’s gone!
Ah yes! They’re so good! I’m loving it!
Wow! This looks beautiful! I also love winter citrus — it’s such a nice jolt of flavor in the more dreary months 🙂
Thanks so much, its one of my favorites in the winter months!
This is SO stunning!! I’ve been embarrassingly obsessed with winter citrus lately too lol. I can’t get enough! Definitely going to make this!!
Same here!! I hope you love them Molly!