There’s nothing like a dish that combines simplicity, flavor, and nutrition all in one beautiful presentation. That’s exactly what you get with this Hickory Maple Salmon Bites on Pomegranate Apple Quinoa Salad. Featuring pre-seasoned, ready-to-grill salmon from Cedar Bay Grilling, this recipe makes for an effortlessly impressive meal that’s perfect for weeknights or special occasions.
Effortless Salmon Preparation
Cedar Bay Grilling takes the guesswork out of cooking salmon. Their planked and pre-seasoned salmon filets are ready to cook straight from the packaging. For this dish, I used their 5-ounce Hickory Maple Salmon filets and transformed them into bite-sized pieces. By cutting each filet into eight segments, not only do you get the ideal size for layering over the quinoa salad, but you also expose more surface area for a crispy, caramelized crust while keeping the interior tender, succulent and flaky. Whether you grill, bake, or air fry, these bites are ready in under 15 minutes, making them as convenient as they are delicious.
A Salad That’s as Vibrant as It Is Nutritious
While the salmon cooks, you can quickly assemble the pomegranate apple quinoa salad (have pre-cooked quinoa on hand, even the pre-cooked kind in a pouch works). It’s a vibrant, nutrient-packed base that’s both hearty and refreshing. Here’s what makes it shine:
- Quinoa: This protein-rich grain adds substance and texture, providing a neutral canvas to highlight the other ingredients.
- Pomegranate Arils: Jewel-like bursts of tangy sweetness complement the savory salmon and nutty quinoa.
- Apple: I chose Opal apples for their crispness and natural resistance to browning, ensuring the salad stays fresh and visually appealing.
- Toasted Pecans: For a buttery crunch and depth of flavor.
- Red Onion: A subtle sharpness that cuts through the sweetness of the fruit.
- Spinach: A nutrient-dense leafy green that ties everything together.
Maple-Lemon Vinaigrette
To dress this salmon bowl, I created a creamy maple-lemon vinaigrette that adds a tangy sweetness and a touch of indulgence without overloading on calories. Greek yogurt serves as the base, making the dressing creamy and protein-rich, while fresh lemon juice and maple syrup balance the flavors beautifully.
Plating and Serving
To assemble layer the pomegranate quinoa salad in a shallow serving bowl and top with the crispy salmon bites. The contrast of colors—golden salmon, ruby pomegranate arils, emerald spinach, and snowy quinoa—makes for a feast for the eyes as well as the palate. Whether you’re hosting a dinner party or simply treating yourself, this dish is guaranteed to impress.
Why You’ll Love It
- Quick and Easy: Pre-seasoned salmon and minimal prep make this dish perfect for busy schedules.
- Nutritious and Balanced: Packed with lean protein, whole grains, healthy fats, and fresh produce.
- Beautiful and Versatile: A show-stopping presentation that works as a main dish or a nourishing lunch.
With its blend of seasonal flavors, easy-for-anyone preparation, and nourishing ingredients, Hickory Maple Salmon Bites on Pomegranate Apple Quinoa Salad is a recipe you’ll return to again and again. Give it a try and experience how effortless gourmet cooking can be with Cedar Bay Grilling.
You can find Cedar Bay Grilling salmon at: Kroger, Publix, Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant eagle, Stop n Shop and Roche Bros.
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- 2 5- oz Hickory Maple Salmon Filets from Cedar Bay Grilling
- ½ medium chopped golden opal apple or another variety
- 4- ounce pomegranate arils
- ¼ cup finely chopped red onion
- 1/3 cup toasted chopped pecans
- 3/4 cup cooked plain quinoa home cooked or plain from a pouch
- 2 cups coarsely chopped fresh spinach
- 2 tsp olive oil
- 1 tsp apple cider vinegar
- 2 tsp fresh lemon juice
- 2 tsp real maple syrup
- 1.5 Tbsp zero-fat Greek yogurt
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Pre-heat air-fryer or oven to 380F. Unwrap salmon and cut each filet into eight pieces, spreading out just a bit on the provided cedar plank.
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Cook for 8-12 minutes until salmon is flakey and slight still pink and tender in center. If using a thermometer, the internal temperature in thickest part should reach 145F.
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While salmon is cooking, prepare quinoa salad. Toss together chopped apple, pomegranate arils, red onion, pecans, cooked quinoa and spinach.
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Add all dressing ingredients to a small mason jar and shake until thoroughly combined. Pour over salad and stir to distribute evenly.
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Distribute salad among two bowls. Place salmon pieces evenly atop salads (removing bottom skin) and enjoy!
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Serves 2.
