Name: Chilled Citrus-Poached Salmon with Zucchini & Minted Quinoa Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (5 oz) salmon fillets, skinless (sustainably sourced); 1 large lemon, thinly sliced, plus zest and juice of 1 lemon; 1 small orange, thinly sliced; 1 small red onion, thinly sliced; 2 cups dry white wine (or vegetable broth for non-alcoholic); 2 cups water; 1 tbsp sea salt; 1 tsp whole black peppercorns; 2 cups cooked quinoa (cooled); 2 medium zucchini, diced small; 1 cup cherry tomatoes, halved; 1/2 cup English cucumber, diced; 1/3 cup fresh mint leaves, chopped; 1/3 cup fresh parsley, chopped; 3 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; Salt and pepper, to taste

Chilled Citrus-Poached Salmon with Zucchini & Minted Quinoa Salad

CookwithNewsletter

Inspired by the serene drift of a summer river, this dinner is light, cool, and bursting with fresh California flavors—perfect for a post-adventure meal. Chilled citrus-poached salmon is delicate and refreshing, echoing the clarity of stream water and the sunlit fragrance of the day. The minted quinoa salad is crisp and bright, with zucchini’s crunch and garden herbs reminiscent of shaded riverbanks. Every bite is hydrating, effortless, and a celebration of the season, making it a perfect finish to a day spent floating under the sun.

Ingredients

Instructions

In a large saucepan, layer half the lemon and orange slices, half the red onion, then place the salmon fillets on top. Scatter remaining citrus and onion over salmon. Add white wine, water, salt, and peppercorns. Liquid should just cover fish—add more water if needed.
Bring liquid to a gentle simmer over medium heat. Once barely simmering, cover, reduce to low, and poach salmon for 8-10 minutes until just cooked through and still tender. Remove salmon gently with a slotted spatula and let cool on a plate. Cover loosely and refrigerate until chilled, about 20 minutes.
While salmon cools, toss diced zucchini with a pinch of salt. Let sit 10 minutes, then drain excess liquid. In a bowl, whisk olive oil, lemon zest and juice, red wine vinegar, Dijon, salt, and pepper.
In a large bowl, combine cooled quinoa, zucchini, cherry tomatoes, cucumber, mint, and parsley. Pour over the dressing and toss to coat. Taste and adjust seasoning.
To serve, mound minted quinoa salad onto plates. Top with a chilled salmon fillet. Garnish with reserved citrus slices and a drizzle of olive oil. Serve immediately, ideally with a cool drink.