Jack Daniel’s Salmon Quinoa Salad

21 Oct

Crazy Good

Crazy Good Stuff Yo.

Jack Daniel’s Salmon Quinoa Salad

Early in the summer I made this recipe, but instead of baking the fish and frying the zucchini, I used the BBQ. I also used Romaine Lettuce instead of Kale and the lettuce tasted fantastic with the recipe. Today I couldn’t BBQ because it was too cold out and I decided to add the Kale to make this recipe super healthy! Also kale was on sale… and I love kale.

Approx. 40 minutes to cook and prepare, please use a scale for the most accurate results! You can also wing it, but don’t blame me if it doesn’t work perfectly!

Serves 4


312 kg piece of Wild Sockeye Salmon Fillet (skin on)

15 ml Jack Daniel’s

15 ml Soy Sauce

25 ml Maple Syrup

1/2 tsp of brown sugar to sprinkle on top of salmon

2 Yellow Zucchini

1 Yellow Onion

2 tbsp Extra Virgin Olive Oil

A Drizzle of Black Truffle Oil

1 cup of Quinoa

2 cups of water

2 Tomatoes

1/2 head of Green Kale Leaves (Or Romaine Lettuce!)

Himalayan Pink Salt




Preheat Oven to 375 Degrees F

1. Mix the Jack Daniel’s, soy sauce and maple syrup together in a bowl. I suggest using a scale to measure out your wet ingredients!

2. Place fish in a baking dish, I used a pyrex baking dish. Pour half of the Jack Daniel’s Sauce onto the fish, put the rest aside. Put fish in the oven on the middle rack and turn the timer on for 5 minutes.

3. Put a medium sized cast iron skillet on the stove at medium heat with 2 tbsp olive oil. While the pan is heating dice a whole onion, then toss the pieces into the skillet. Cut the tops off of the 2 Yellow Zucchinis, then cut through the middle of the zucchinis so that you have four parts. Cut these parts so you have 8 halves, then cut those halves into little bit-sized half crescents. Add to the skillet. Stir occasionally as needed, you want each piece of zucchini to be slightly brown so don’t stir too often.

4. If the timer has gone off, pour the rest of the Jack Daniel’s Sauce onto the fish in the oven. Set the timer for another 5 minutes. When timer goes off, check with a fork to see if the fish is done by slightly twisting the fork. If the fish flakes easily, take the fish out of the oven.

5. Pour water and quinoa into a pot set on high heat. Stir the quinoa as needed, it should take approximately 10 minutes to cook.

6. Cut both tomatoes into eight wedges and place in medium sized bowl. Then check to see if yellow zucchini and onions are slightly brown and soft, if they are, keeping the heat on, remove from skillet and put with tomatoes. Add Himalayan pink salt and pepper to taste with a drizzle of truffle oil. Toss the salad.

7. Toss handfuls of Kale leaves into skillet and cook for approximately 5 minutes or until pieces are slightly crispy and a dark green.

8. Once the quinoa is finished add to the zucchini tomato salad and toss together. Then top with kale leaves and pieces of salmon.


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