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  1. BBQ Salmon Salad with Quinoa and Pickled Onions

BBQ Salmon Salad with Quinoa and Pickled Onions

00:20:00 4 servings, 1/4 recipe (262 g) each
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4 servings, 1/4 recipe (262 g) each

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Make It

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  • Heat barbecue to medium-high heat.
  • Cook quinoa as directed on package.
  • Mix dressing and orange juice until blended. Add to quinoa; mix well.
  • Combine barbecue sauce and pepper. Grill fish 4 min. on each side or until fish flakes easily with fork, brushing with barbecue sauce mixture for the last 5 min.
  • Spoon quinoa mixture onto 4 plates; top with fish, onions, avocados, radishes and orange sections. Sprinkle with pepitas.

How to Make Pickled Red Onions

Mix 3/4 cup red wine vinegar, 3 Tbsp. sugar and 1 Tbsp. minced garlic until blended. Add to 1 cup thinly sliced red onions in medium bowl; mix lightly. Refrigerate 1 hour before using as desired.


  • 4 servings, 1/4 recipe (262 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (262 g) each
Calories 470
% Daily Value
Total fat 22g
Saturated fat 3g
Cholesterol 60mg
Sodium 370mg
Carbohydrate 41g
Dietary fibre 5g
Sugars 13g
Protein 30g
Vitamin A 4 %DV
Vitamin C 45 %DV
Calcium 4 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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