A spring-like, even summery dish, bursting with flavor and crunch – and perfect on an 80+F degree day, despite the fact that there’s more snow in the forecast. Ah well, the hummingbirds are already here so as far as I’m concerned, summer is just around the corner.

You can whip this all up in under 30 minutes but you can make the yogurt dressing and salad ahead if you prefer.

The quinoa salad will also go very well with grilled chicken or lamb and is lovely on it’s own.

Spiced Yogurt Grilled Salmon with a Quinoa, Pomegranate, Sweet Pepper, Cucumber & Mint Salad

SPICED YOGURT GRILLED SALMON WITH A QUINOA, POMEGRANATE, CUCUMBER & MINT SALAD (Serves 4)

Ingredients:

7 oz (200g) of low-fat Greek yogurt

1/2 a teaspoon each of cinnamon, ground cumin and chili pepper flakes

1 fat clove of garlic, finely minced

Sea salt and freshly ground black pepper

4 salmon fillets, skin-on, each weighing about 6 oz (170g)

A couple of lemons

2-3 tablespoons of olive oil

2 cups (480ml measure) of cooked quinoa

1/2 a hothouse ‘seedless’ (English) cucumber, chopped

1 medium red pepper, seeded and chopped

1 smallish red onion, chopped

a small bunch of fresh mint, chopped with a few leaves reserved

1 cup measure (240ml) of pomegranate seeds

Action:

Mix the yogurt with the spices and garlic. Season with salt and set it aside. Line a roasting pan with foil and arrange the salmon, skin-side down.  Spread half of the spiced yogurt mixture on each salmon fillet and grill/broil for about 6-8 minutes or until the salmon is just cooked through.

In a large bowl, combine the quinoa, red pepper, cucumber, red onion, most of the pomegranate seeds, the chopped mint and toss with a couple of tablespoons of olive oil and the juice of half a lemon; season with sea salt and freshly ground black pepper. If you make the salad ahead, just cover and keep it in the fridge.

To serve, divide the quinoa salad between 4 plates along with the cooked salmon (the skin should be left behind stuck to the foil in the pan).

Top each salmon fillet with the remaining spiced yogurt and scatter with the reserved pomegranate seeds and mint leaves – and offer lemon wedges for squeezing.

This salad is also delicious with the cooked salmon served cold.