Salmon Quinoa Salad

Recently while we were in Portland, Oregon, we had dinner at a lovely restaurant called Q. Their beer list was interesting; their menu was fabulous. Husband Joe and I shared a small plate of bacon-wrapped dates and a butter leaf lettuce salad. Frankly, I don’t remember what he had, but I had a spice-rubbed salmon over a quinoa salad that was to die for. The salad was so bright and tasty, I couldn’t wait to get my fork back in there for another bite.

Now, I’m not a huge fan of quinoa. And whenever I try to make it, it just doesn’t come out quite right. I failed again when I tried recreating this salad at home. But I got the rest of the salad right. Next time I make it, I think I’ll make it with pearl couscous. Fuck Quinoa!

So, while it’s kind of vague and fluid, here’s my recipe:

Cooked salmon from the deli section at the grocery store (you absolutely could grill it yourself). I think Honey Smoked Salmon would work just as well. It all depends on just how lazy you are.
2-3 cups cooked quinoa (if you can make it), or couscous, or whatever starch you want to use.
Dozen or so grape tomatoes, halved
½ cup sliced black olives
¾ cup chopped cucumber
½ chopped pecans or peanuts
¾ cup of sweet corn (I microwaved one cob and sliced the corn off of it). You could also use frozen corn or even roasted corn.
¼ cup thinly sliced yellow and orange bell peppers (I use the minis)
Just a few thin slices of fresh jalapenos and/or fresno peppers
2 teaspoons of lime juice
Enough of some kind of creamy vinaigrette to lightly coat ingredients
Dash of garlic salt
Salt and pepper to taste

Take the skin off of the salmon and shred into large salad bowl. Add the rest of the ingredients and toss to coat. Ta-da! Salad can be served warm or cold.

Let me know if you come up with easy quinoa or any other ingredients that could go in this salad!