January Recipes

Kombucha Marinated Salmon with Coconut Quinoa

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Plate of Kombucha Marinated Salmon with Coconut Quinoa
Hands On:
40 minutes
Total Time:
40 minutes


  • 4 (4-oz.) Hy-Vee Fish Market Department skinless Alaskan sockeye salmon
  • 1 cup Hy-Vee ginger kombucha
  • 1 tsp Full Circle Market organic virgin coconut oil
  • 1 ½ cups Full Circle Market organic white quinoa, rinsed
  • 1 (13.5-oz.) can Full Circle Market organic unsweetened coconut milk
  • 1 ¼ cups water
  • ¾ tsp Hy-Vee salt, divided
  • ½ tsp lime zest
  • 3 cups baby kale, lightly packed
  • 2 tbsp fresh lime juice
  • 2 tbsp Gustare Vita olive oil, divided
  • ¼ tsp Hy-Vee black pepper
  • ¼ cup roasted and salted shelled pistachios
  • Lime wedges, for serving
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Pat salmon dry with paper towels. Place in a large resealable plastic bag. Pour kombucha over salmon; close bag and place in a rimmed baking pan. Marinate for 1 to 2 hours in refrigerator, turning occasionally.
Heat coconut oil in a medium saucepan over medium heat. Add quinoa; cook and stir for 4 minutes or until golden. Add coconut milk, water, and ½ teaspoon salt. Bring to a boil; reduce heat to low. Cover and gently simmer for 15 to 20 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; let stand for 5 to 10 minutes. Fluff with a fork. Stir in lime zest.
Combine kale, lime juice, 1 tablespoon olive oil, remaining ¼ teaspoon salt, and pepper in a medium bowl. Massage kale using fingers for 1 to 2 minutes or until softened; set aside.
Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Remove salmon from marinade; discard marinade. Cook salmon for 4 to 6 minutes or until salmon flakes easily with a fork (145°).
To serve, divide quinoa mixture among 4 serving plates. Top with kale mixture, then salmon. Sprinkle with pistachios. Garnish with lime wedges, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 43g 55%
Saturated Fat: 19g
Trans Fat: 0g
Cholesterol: 60mg 20%
Sodium: 580mg 25%
Total Carbohydrate: 57g 21%
Dietary Fiber: 6g 21%
Sugars: 8g 16%
Protein: 36g 72%

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