• Cook quinoa with broth or water according to package instructions, strain and allow to cool. While quinoa is cooking, make vinaigrette by placing all ingredients into a mason jar and shaking or whisking until emulsified.
• Prepare lettuce, vegetables, avocado and nuts. Place on platter.

Grilling Instructions: if making on cooktop scroll down

• Spray grill with organic cooking spray or wipe with coconut oil. Preheat to 400 degrees.
• Brush salmon with olive oil. Sprinkle with sea salt blackened cajun spice.
• When grill is ready, place salmon meat side down (skin side up) and cook for five minutes, establishing nice grill marks. Turn and cook for 3-5 more minutes, depending on thickness. Serve with skin on or if preferred, remove skin by sliding fish spatula between meat and skin and lifting off grill. Discard skin.
• Place cooled quinoa on platter with other salad ingredients, toss with salad dressing. Dish salad unto four plates, top with salmon and then drizzle salmon with more lime vinaigrette. Sprinkle with pepper and sea salt. Serve. Save extra dressing in the refrigerator for up to a week.

Cooktop/Oven Instructions:

• Preheat oven to 350 degrees and place oven rack in center position. Sprinkle salmon with sea salt and cajun spice blend.
• Heat a pan on high heat for 2 minutes. Add olive oil. When oil is hot turn heat down a bit and add prepared salmon meat side down. Cook for 3-4 minutes or until seared nicely. Turn salmon over with fish spatula. Transfer pan to oven and cook 5-8 more minutes, depending on thickness. Leave skin on, or remove by sliding fish spatula between skin and meat of salmon.
• Place cooled quinoa on platter with other salad ingredients, toss with salad dressing. Dish salad unto four plates, top with salmon and then drizzle salmon with more lime vinaigrette. Sprinkle with pepper and sea salt if needed. Serve.