• Prep Time: 30 min
  • Cook Time: 20 min
Salmon Quinoa Bowls

Number of servings


  • 2 Sunkist® Cara Cara oranges, juiced
  • .5 Sunkist® Cara Cara orange, zested
  • 1 tablespoon Dijon mustard
  • 1 tablespoon thyme leaves, minced
  • 2 teaspoons honey
  • 1 clove garlic, finely grated
  • 1 cup olive oil
  • 1 pinch of kosher salt, as needed
  • 1 medium shallot, thinly sliced
  • 4 6-ounce fillets wild salmon
  • 1.5 cups dry quinoa
  • 2 cups baby kale
  • .25 cup kalamata olives, roughly chopped
  • .25 cup mint leaves, for garnish


Preparation: 30 Minutes

Cook Time: 20 Minutes


  1. Juice two Sunkist® Cara Cara oranges into a medium bowl and whisk together the orange juice, mustard, thyme, honey, garlic and zest from the orange until smooth.
  2. Slowly whisk in ¾ cup olive oil until incorporated. Season with salt.
  3. Slice a small shallot and place it into a jar. Add ¼ cup of the vinaigrette, seal and shake vigorously to coat. Set aside, shaking occasionally, for 30 minutes to quickly pickle the shallots.
  4. In a small bowl, toss the salmon fillets with ⅓ cup of the vinaigrette. Cover and let sit at room temperature for 30 minutes.
  5. Meanwhile, in a medium saucepan, bring 3 cups of salted water to a boil. Add quinoa and reduce to a light simmer, then cook, covered, until all the water is absorbed (approximately 13-15 minutes). Remove from heat and let sit for 5 minutes, then fluff with a fork.
  6. In a medium nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the marinated salmon and cook skin side down, flipping once, until salmon is golden and cooked through (about 3 minutes per side).
  7. In a large bowl, toss the cooked quinoa with the kale, olives, shallots, and the remaining vinaigrette to incorporate. Add salt to taste.
  8. Divide between bowls and top each with a salmon fillet. Garnish with mint leaves and serve.