Warm quinoa salmon

This warm salmon, quinoa and edamame salad has been one of my go-to dishes for years. On a bed of perfectly cooked quinoa, we gently place tender salmon pieces, paired with a fresh cucumber and edamame salad, all topped with a creamy dill and feta dip. This complete meal brings together different textures and flavors for a healthy, filling and incredibly tasty food experience.

I first found this combo during a trip to Nordic countries where salmon is a staple. When I got home, I started playing around to recreate those flavors that had made such an impression on me. Over time, this salad became my go-to meal when hosting health-conscious friends. Its fancy look and refined taste always gets compliments, yet it's surprisingly easy to make.

Key ingredients

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• Salmon fillet - Pick it fresh, wild-caught is better for a stronger flavor and firmer texture
• Quinoa - Go for tri-color quinoa to add visual appeal to your plate while offering slightly different textures
• Edamame - These green soybeans add a nice crunch and beautiful color. Frozen unseasoned ones work best
• Cucumber - Choose a firm cucumber with shiny skin. Lebanese cucumbers, smaller and less watery, make a great alternative
• Sour cream - This forms the dip base. One with 30% fat content will give the perfect creaminess
• Feta - Go for authentic sheep's milk feta for a more complex taste and less dry texture
• Lemon - Use unwaxed lemons so you can include the zest which contains essential oils
• Fresh dill - This delicate herb pairs perfectly with salmon in Nordic cooking. Freshness is key for this dish

Step-by-step instructions

Cooking salmon just right

Heat your oven to 180°C. Put salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and add salt and pepper. Bake for 12-15 minutes depending on thickness. Salmon is done when it flakes easily with a fork but stays pink and juicy in the middle. Let it cool for a few minutes before gently removing the skin and breaking the flesh into chunks.

Making fluffy quinoa

Wash quinoa thoroughly in a fine strainer under cold water for at least a minute to get rid of the bitter coating. In a pot, add two parts lightly salted water to one part quinoa. Bring to a boil, then lower heat and simmer covered for about 15 minutes. Turn off heat and let it sit another 5 minutes without lifting the lid. Then gently fluff with a fork to separate the grains.

Creating the feta dip

In a bowl, crumble the feta finely. Add sour cream and mix, lightly mashing to get a creamy texture but keeping some chunks for character. Mix in finely chopped dill, some grated lemon zest and a few drops of juice. Add freshly ground pepper and chill for at least 30 minutes so flavors can fully develop.

Preparing the fresh salad

Cut cucumber into small, even cubes, removing seeds if there are too many. Thaw edamame according to package directions, then rinse under cold water to keep their bright green color. In a bowl, mix cucumber cubes and edamame. Make a light dressing by whisking together lemon juice, olive oil, a touch of mustard, salt and pepper. Pour over the veggies just before serving.

Putting it all together

In a deep plate or bowl, spread a generous base of warm quinoa. Add a portion of the cucumber-edamame salad on one side. Carefully arrange salmon pieces on the quinoa. Place a spoonful of dill-feta dip in the center. Finish with a few sprigs of fresh dill and a lemon wedge for elegance and adjustable tanginess.

I'm really fond of the edamame in this recipe. These little green soybeans are one of my favorite food discoveries. I first tried them at a Japanese restaurant where they simply steamed them and sprinkled them with salt. Their subtle flavor and unique texture, both firm yet melting, bring something special to this salad. They're packed with plant protein and fiber, perfectly complementing the salmon protein for a balanced meal. In my family, even the kids fight over the last edamame on the plate!

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Serving suggestions

This salad makes a complete meal on its own, but you can add extras depending on the occasion and season. For a summer lunch, pair it with cold cucumber and mint soup served in small fancy glasses. For a heartier dinner, add some sweet potato wedges roasted with mild spices for a welcome sweet touch. For a more festive presentation, serve the salad in individual bowls on a tray decorated with edible flowers and extra lemon wedges that everyone can squeeze according to taste.

Tasty variations

This warm salmon salad can easily be adapted to match your cravings and the seasons. Switch quinoa for black rice for an even more striking look and firmer bite. Replace salmon with smoked trout for a no-cook version, perfect for summer. For a stronger Asian twist, add fresh grated ginger and a few drops of sesame oil to the dressing. If you follow a vegan diet, swap salmon for marinated grilled tofu, and make a dip using coconut yogurt and dill. For a fancier version, add some avocado slices and salmon roe that pop in your mouth.

Smart storage

This salad works great for meal prep since the ingredients hold up well. Make all elements separately and store in airtight containers in the fridge. Quinoa and salmon keep for up to four days, while the dip stays fresh for about three days. The cucumber and edamame salad is best made last minute, but can be kept for a day if you add the dressing right before eating. To make your weekday meals easier, portion directly into individual containers keeping the dip in a small separate container. Slightly warm the quinoa and salmon before eating, while keeping the salad and dip cold for a nice temperature contrast.

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I have a special memory of this recipe because I made it to impress my in-laws when we first met. My father-in-law, a fan of traditional cooking and pretty skeptical about "new foods" like quinoa, had three servings! That day, I realized food could be a universal language bringing together even people with very different tastes. Since then, this salad has become a symbol of sharing and openness in our family, proving that healthy dishes can also be deliciously comforting and bring people together.

Frequently Asked Questions

→ Can I prep this ahead of time?

Yep! This bowl is great for meal prep. Store each part separately in airtight containers for up to two days, and mix them up when ready to enjoy.

→ Where do I find edamame?

You can usually find edamame frozen at grocery stores, in Asian markets, or healthy food shops. They’re sold shelled or in pods—if you get pods, just pop out the beans after cooking.

→ What if I don't eat salmon?

No problem! Swap it out for trout, cod, or even tofu. Marinated tofu or roasted chickpeas are awesome options for a veggie twist.

→ Can I use a different grain?

Absolutely. Try bulgur, brown rice, or millet instead. And if you're not worried about gluten-free, pearl barley or farro work great too!

→ How can I make it lighter?

To keep it lighter, cut the quinoa in half and load up on extra veggies. Use Greek yogurt instead of cream for the dip and try a lighter version of feta.