Honey Mustard Salmon Warm Grain Salad

This warm salmon grain salad combines a bright lemon-Dijon dressing with tender salmon, fluffy grains and crisp vegetables. Cook the grains ahead if you want a faster lunch; add cucumber and tomatoes shortly before serving to preserve their texture.

Prep: 15 minutes · Cook: 15–20 minutes · Serves: 4

Watch the Recipe Video Here

Watch: Honey Mustard Salmon Warm Grain Salad recipe video

Ingredients

• 4 salmon fillets, about 120–150 g each
• 180 g dry quinoa or bulgur wheat
• 1 cucumber, diced
• 200 g cherry tomatoes, halved
• 2 handfuls baby spinach or chopped kale
• 3 tablespoons chopped parsley
• 1 tablespoon olive oil
• Salt and black pepper

Lemon-Dijon dressing

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• 1 small garlic clove, finely grated

Instructions

1. Rinse quinoa. Cook it according to its packet directions, usually 12–15 minutes; prepare bulgur according to its packet. Drain if needed, fluff with a fork and season lightly.
2. Whisk olive oil, lemon juice, Dijon, optional honey and garlic. Taste and adjust with salt, pepper or extra lemon.
3. Pat salmon dry and season both sides. Heat 1 tablespoon oil in a skillet over medium heat. Cook fillets about 3–5 minutes per side, depending on thickness, until the thickest point reaches 63°C (145°F). Rest briefly, then flake into large pieces.
4. Put warm grains in a bowl and fold through spinach or kale so the leaves soften slightly.
5. Add cucumber, tomatoes and parsley. Toss with most of the dressing without crushing the vegetables.
6. Divide among four bowls, top with salmon and drizzle with the remaining dressing. Finish with black pepper and lemon if desired.

Variations

• Use quinoa for a gluten-free grain, checking the package label, or bulgur for a nutty flavour.
• Add drained chickpeas for extra fibre or swap parsley for dill.
• Omit honey for a sharper dressing; add Dijon gradually to suit your taste.

Meal prep and storage

Refrigerate cooked salmon and grains promptly in covered containers and use within 3 days. Keep chopped vegetables separate and add when serving. Reheat salmon and grains gently, or serve cold if they were chilled promptly and kept refrigerated.

Related recipes

Try Honey Mustard Salmon Quick Pasta, Honey Mustard Salmon Roasted Vegetable Tray or the meat-free Roasted Chickpea Rainbow Bowls.