Roasted Sockeye Salmon with Quinoa Salad $14.95

Gluten free - Dairy free

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Roasted Sockeye Salmon with Quinoa Salad by Chef Guru Sigdel

Chef Guru Sigdel

Chef Guru Sigdel

• Global cuisine inspired by travel to 60 countries
• Alum, Hyatt Regency, Carnival Cruiseline
• Chef, Bon Appetit

Circle border i Description

A great seasonal healthy meal that you can enjoy hot or cold. Roasted wild Alaskan salmon, served on top of an organic quinoa salad with roasted and grilled vegetables and kale, tossed in my own herb-filled dressing. I serve this with a side of garlic bread.

  • ⓞ Oven 350F, 8-12 min
  • ⓜ Microwave 1-2 min
  • Enjoy hot or cold
  • Heat salmon only, if desired

Ingredients Ingredients

sockeye salmon (wild alaskan sockeye, salt, pepper, oil), quinoa salad (organic quinoa, summer squash, cauliflower, asparagus, grape tomato, kale, dressing (shallots, garlic, parsley, lemon juice, cider vinegar, salt, pepper, brown sugar, fresh herbs, oil), garlic bread (bread, butter, garlic, spices)

Star Reviews (6)

Hiram W.

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Very flavorful, sauce and seasoning bright and tasty. Nice big chunk of good salmon, slightly dry though. vegetables done just right.

Kathryn O.

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Very tasty... Healthy and Delicious!!

Terri S.

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Salad was excellent. Salmon tasted very good but was a little dry.

Andree L.

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Great flavors, though fish is a little dry. I had it for dinner and enough for lunch today

Heather J.

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This dish surpassed expectations. The salad was flavorful and vegetable heavy. The salmon was seasoned well and was cooked perfection once rewarmed per the instructions.

Shaina P.

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To fishy for me.