Name: Chilled Citrus-Poached Salmon with Herbed Quinoa & Summer Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (5-6 oz) skinless salmon fillets; 2 cups low-sodium vegetable broth; 1 cup dry white wine; 1 orange, zested and juiced; 1 lemon, zested and juiced; 2 cloves garlic, smashed; 1 small red onion, thinly sliced; 10 oz cherry tomatoes, halved; 1 medium zucchini, diced; 1 cup quinoa, rinsed; 2 tbsp extra virgin olive oil, divided; 1/4 cup fresh dill, chopped; 1/4 cup fresh parsley, chopped; 1 tbsp capers, drained; Salt and freshly cracked black pepper, to taste; Microgreens or baby arugula, for garnish (optional)

Chilled Citrus-Poached Salmon with Herbed Quinoa & Summer Vegetables

CookwithNewsletter

Transport yourself to a riverbank summer evening with this refreshing pescatarian dish. Salmon is gently poached in a citrusy, aromatic broth, then served cold atop a bed of herbed quinoa and sautéed summer vegetables. The balance of tangy citrus and briny capers cuts through the richness of the salmon, while fresh herbs evoke the scent of sun-warmed gardens. This recipe is perfect for easy outdoor dining, picnics, or sharing with friends after a sun-soaked day of floating. Every bite is a celebration of California’s vibrant produce and Mediterranean inspiration!

Ingredients

Instructions

In a medium saucepan, combine vegetable broth, white wine, orange zest and juice, lemon zest and juice, garlic, and a generous pinch of salt. Bring to a gentle simmer over medium heat.
Lower heat so the liquid is just barely bubbling. Slide in the salmon fillets, making sure they are submerged. Poach gently for 8-10 minutes, turning once halfway, until just opaque in the center. Remove salmon with a slotted spoon and let cool on a plate. Reserve 1/2 cup poaching liquid.
While the salmon poaches, cook quinoa: In a saucepan, bring 2 cups water and a big pinch of salt to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add onion and sauté 2-3 minutes. Add zucchini and cook another 3-4 minutes, until just tender. Stir in cherry tomatoes, reserved poaching liquid, and capers; cook 2 minutes until tomatoes soften. Season with salt and pepper. Remove from heat.
Fold cooked quinoa, dill, and parsley into the vegetable mixture. Drizzle with remaining olive oil and adjust seasoning with fresh lemon juice, salt, and pepper to taste.
To serve: Mound herbed quinoa and vegetables onto plates. Top each with a piece of chilled salmon. Garnish with microgreens or baby arugula and an extra sprinkle of fresh herbs. Serve immediately, ideally outdoors or picnic-style.