Grilled Salmon, Quinoa with Cucumber and Mint Recipe

Ingredients:

• 4 salmon fillets, about 6 ounces each
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 cup quinoa
• 2 cups water
• 1 English cucumber, chopped
• 2 tablespoons chopped fresh mint
• Juice of 1 lemon

Instructions:

For the salmon:

1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and black pepper. Drizzle with 1 tablespoon of olive oil.
3. Grill salmon, skin-side down, for 3-4 minutes. Flip salmon and continue grilling for an additional 3-4 minutes, or until salmon is cooked to your desired level of doneness.
4. Remove salmon from grill and set aside.

For the quinoa with cucumber and mint:

1. Rinse quinoa in a fine mesh strainer under cold running water.
2. In a medium saucepan, bring water to a boil over high heat. Add quinoa and 1/2 teaspoon of salt. Reduce heat to low, cover, and simmer until quinoa is tender and all the water has been absorbed, about 15 minutes.
3. Remove from heat and let stand for 5 minutes. Fluff quinoa with fork.
4. In a large bowl, whisk together lemon juice, remaining 1 tablespoon olive oil, and a pinch of salt and black pepper.
5. Add cooked quinoa, chopped cucumber, and chopped mint to the bowl and toss to combine.

Verdict:

Grilled salmon is a classic dish that never goes out of style. Paired with the refreshing quinoa salad with cucumber and mint, this recipe is the perfect combination of light and flavorful. Serve this dish at a summer barbecue or for a healthy weeknight dinner.

Serving Suggestions:

Serve the grilled salmon hot with a generous helping of the quinoa salad on the side. For an added touch of freshness, garnish with a slice of lemon and a sprig of mint. Enjoy!