By admin / May 28, 2020 0 Likes259 Views0 Recipes serve 4 Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil, divided 800 g skin-on salmon, preferably wild, cut into 4 portions ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 tablespoons red-wine vinegar 1 clove garlic, grated 2 cups cooked quinoa (see Tip) 1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed ¼ cup chopped fresh cilantro ¼ cup chopped toasted pistachios Directions Instructions Checklist Step 1 Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes. Turn and cook until it’s just cooked through and flakes easily with a fork, 1 to 2 minutes more. Transfer to a plate. Step 2 Meanwhile, whisk the remaining 2 tablespoons oil, 1/4 teaspoon each salt and pepper, vinegar and garlic in a medium bowl. Add quinoa, peppers, cilantro and pistachios; toss to combine. Serve the salmon with the salad.