When we came across this incredible recipe for wild salmon with basil aioli and quinoa, we had to get in touch with Marla Meridith of Family Fresh Cooking and ask for permission to share it. We’re delighted she agreed. Thank you, Marla!
Though we don’t cook salmon as often as we should, quinoa is one of our staples. We eat it almost daily and have featured a number of excellent quinoa recipes like Quinoa and Cherry Tomatoes.
You can certainly use regular quinoa in place of black, but the black quinoa looks lovely on the plate with the salmon.
- 1 cup Black Quinoa, cook according to package directions
- 16 ounces Wild Salmon, trim to 4 ounce portions (assume about 4 ounces per person)
- Olive Oil
- a few pinches Smoked Paprika
- a few pinches Garlic Salt
- a few pinches cracked Black Pepper
- Cooking Spray for the grill
- 3 ounces light mayonnaise
- 10 grams or 1/4 cup packed fresh basil leaves
- 4 teaspoons lemon juice
- a few pinches smoked paprika
- a few pinches garlic salt
- a few pinches cracked black pepper
- Quinoa: Cook according to package directions. Toss with some olive oil or basil infused olive oil and set aside.
- Grilled Salmon: Pat salmon dry with paper towels. Coat both sides of the salmon with some olive oil and season with smoked paprika, garlic salt and black pepper. With the grill off spray or brush clean grates with cooking spray or olive oil. Pre-heat grill to medium high heat. Grill fish flesh side down for about 4 minutes. Carefully flip with a fish spatula or with tongs. Cook fish for another 3-4 minutes reducing heat to medium if needed. Fish should be flakey with a slightly darker center. Transfer to a plate.
- Basil Aioli: Combine all ingredients in a blender or food processor. Season to taste.
- Assembly: Plate some quinoa topped with salmon and basil aioli sauce. Add a sprig of fresh basil for garnish.