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A colorful plate featuring Hickory Maple Salmon Bites atop a vibrant Pomegranate Apple Quinoa Salad. The dish is garnished with fresh spinach, jewel-like pomegranate arils, golden quinoa, crisp apple slices, and toasted pecans, all lightly drizzled with a creamy maple-lemon vinaigrette. The salmon bites are caramelized and crispy on the outside, perfectly complementing the fresh and hearty salad ingredients.
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Hickory Maple Salmon Bites on Pomegranate Apple Quinoa Salad
Prep Time
10 mins
Total Time
20 mins
 
Course: dinner, dinner, entree
Keyword: fish, pomegranate, quinoa, salmon, seafood
Calories: 593 kcal
Ingredients
  • 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
Dressing:
  • 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
Instructions
  1. 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.
  2. 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.
  3. While salmon is cooking, prepare quinoa salad. Toss together chopped apple, pomegranate arils, red onion, pecans, cooked quinoa and spinach.
  4. Add all dressing ingredients to a small mason jar and shake until thoroughly combined. Pour over salad and stir to distribute evenly.
  5. Distribute salad among two bowls. Place salmon pieces evenly atop salads (removing bottom skin) and enjoy!
  6. Serves 2.
Recipe Notes