BBQ Salmon Salad with Quinoa and Pickled Onions - Kraft Recipes Top
Comida Kraft
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BBQ Salmon Salad with Quinoa and Pickled Onions

Prep Time
Total Time

4 servings

We combined BBQ salmon, quinoa and avocados with a bunch of other goodies to create this bright, summery salad. And yep, it tastes as good as it looks.

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What You Need

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Make It

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  • Heat grill 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.

Special Equipment Needed

How to Make Pickled Red Onions

Mix 3/4 cup KRAFT Red Wine Vinaigrette Dressing, 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.

How to Section Citrus Fruit

Use a sharp paring knife to section fresh oranges or grapefruit. Cut a 1/2-inch-thick slice off both the top and bottom ends of the fruit. Cut the peel and white pith away from the fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 600
Total fat 27g
Saturated fat 4.5g
Cholesterol 55mg
Sodium 480mg
Carbohydrate 57g
Dietary fiber 9g
Sugars 11g
Protein 34g
% Daily Value
Vitamin A 8 %DV
Vitamin C 45 %DV
Calcium 8 %DV
Iron 25 %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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