INGREDIENTS

• 1 4-ounce salmon fillet, skin removed
• 1 cup olive oil
• 2 cups cooked quinoa
• 1 cup spinach roughly chopped
• 1 cup blackberries, cut in half
• ⅓ cup thinly sliced radish
• 1 tablespoon minced shallot
• ¼ cup tarragon, minced
• ¼ cup mint, minced
• ½ cup toasted hazelnuts, chopped
• 3 tablespoons sherry vinegar
• 3 tablespoons olive oil
• Salt and pepper

PROCEDURE

Season the salmon with salt and pepper. Heat the olive oil in a small pan over medium high heat until shimmering. Add the salmon and poach for 1-2 minutes per side. Remove from the oil and drain on a paper towel.

While the salmon cools prepare the salad. Combine the quinoa, spinach, blackberries, radish, shallot, herbs, and nuts in a large bowl. Toss to combine. Break the salmon into large pieces and add to the salad along with the vinegar, oil and some salt and pepper. Toss again to combine. Enjoy.

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