Recipe Spotlight: Grilled Mt. Cook Salmon with Chilled Quinoa Salad

All you need:

Quinoa Salad

  • 2 cups low-sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/4 cup chopped green onions
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh mint
  • 1 cup halved cherry tomatoes
  • 1 English cucumber, small diced
  • 1/4 cup sliced kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 tsp salt, or to taste
  • 1/4 tsp ground black pepper, or to taste

Grilled Salmon

  • 1 tbsp garlic olive oil
  • 4 (4 to 5 oz) each Responsible Choice Mt. Cook Salmon portions
  • salt and pepper, to taste
  • 1 (5 oz) clamshell mixed spring greens
  • 1 lemon, cut into wedges

All you do:

  1. For the quinoa salad, in a small saucepan, bring chicken broth to a boil. Add quinoa and cook over medium-high heat for 12 minutes or until all of the broth is absorbed. Remove from the heat, fluff and chill until cold.
  2. To the quinoa, add oil, lemon juice, onions, parsley, mint, tomatoes, cucumber, kalamata olives and feta; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.
  3. For the salmon, prepare grill for medium-high heat. Rub garlic oil over salmon to coat and season with salt and pepper. Once grill is hot, brush grill rack with olive oil and immediately place salmon on grill.
  4. Cook for 4 minutes without lifting or turning salmon. This will help give salmon nice grill marks and make it easier to move. Turn it over and cook until salmon is just cooked through and all but the very center is opaque.
  5. To serve, divide spring mix among four plates. Place 1 cup of chilled quinoa salad on the greens and top with a piece of grilled salmon. Serve with lemon wedge.

Hy-Vee’s King of Farmed Salmon

Hy-Vee is excited to offer Mt. Cook salmon as a Responsible Choice for our customers.

This item has been four years in the making. Hy-Vee partnered with Mt. Cook/National Fish in 2010. Hy-Vee was in search of a premium farmed salmon that would meet or exceed our Seafood Procurement Policy. Although it took several years to reach this achievement, it has now paid off. In the past year, the Monterey Bay Aquarium Seafood Watch has labeled Mt. Cook Alpine Salmon as a “Best Choice” pick for farmed salmon. With this achievement, we are now proudly able to label our Mt. Cook King Salmon with our Responsible Choice tag. Hy-Vee customers can feel good knowing that the farmed salmon they are purchasing is one the most environmentally responsible farmed salmon operations in the world. And don’t forget the addition benefits of enjoying delicious seafood that is loaded in Omega-3 and protein.

Hy-Vee’s Responsible Choice Mt. Cook King Salmon comes from New Zealand. Cradled in the wild landscape of the Southern Alps of New Zealand lies one particular part of the canal with Hy-Vee’s name on it. This canal is part of one of the most unique salmon farms in the world. The salmon are fresh water salmon, raised in the swift, cold currents of New Zealand’s Southern Alps, where the water is not only fresh and highly oxygenated, but it flows constantly, which allows the fish to be healthy and lean. The result is a salmon that is moist and delicate to the pallet. Its flavor is mild compared to other salmon flavor profiles, which allows it to attract more consumers looking to add salmon to their meal plans that otherwise are hesitant. Be sure to talk to your Hy-Vee Seafood Specialist today about our Responsible Choice Mt. Cook salmon.