Careme

Ingredients

• Coho salmon fillet

  6 oz portion $8.99
• Asparagus, trimmed

  5–6 spears
• Simple Truth Organic® Quinoa

  1/4 cup dry $5.49
• Fresh organic strawberries

  3–4 berries, diced $6.99
• Fresh medium ripe avocado

  1/2 avocado, diced $1.50
• Cucumber

  1/4 cucumber, diced $0.99
• Green top red radishes

  2 radishes, thinly sliced $1.99
• Kroger® Fresh lemons

  1/2 lemon, zested and juiced $4.99
• Mint

  1 tablespoon chopped $1.49
• Olive oil

  2 teaspoons, divided
• Dijon mustard

  1/2 teaspoon
• Honey

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Whitehaven Sauvignon Blanc New Zealand White Wine

  750 ml $17.99

Instructions

1. Rinse the quinoa, then combine it in a small saucepan with 1/2 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook for 15 minutes, then let stand covered for 5 minutes and fluff.
2. While the quinoa cooks, pat the salmon very dry, season it with salt, pepper, and a little lemon zest, and trim the asparagus into 2-inch pieces.
3. Make the salsa by gently mixing the strawberries, avocado, cucumber, radishes, mint, a squeeze of lemon juice, a pinch of salt, and a few drops of olive oil; set aside.
4. Whisk the remaining lemon juice with Dijon, honey, 1 teaspoon olive oil, a pinch of salt, and black pepper to make a quick lemon-Dijon dressing.
5. Heat a skillet over medium-high heat, add 1 teaspoon olive oil, and sear the asparagus for 3–4 minutes until bright green and lightly blistered; transfer to a plate.
6. Reduce heat to medium, place the salmon presentation-side down in the same skillet, and sear 3–4 minutes; flip and cook 2–4 minutes more, until it flakes easily and reaches your preferred doneness, ideally 145°F for fully cooked.
7. Spoon the quinoa onto a plate, add the asparagus, top with the salmon, drizzle with lemon-Dijon dressing, and finish with the strawberry-avocado salsa.