Air-fried halibut over a quinoa salad with cherry tomatoes

Air Fried Halibut over Quinoa Salad

Name: Air Fried Halibut over Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 1 x 6oz Wild Pacific Halibut; a drizzle of olive oil; salt, to taste; garlic powder, to taste; chili powder, to taste; 1 cup tri-color quinoa (2 cups water); ½ cup cherry tomatoes; ½ avocado, diced; ½ cup edamame; 1 cucumber, diced; 1 lemon, juiced; 2 tbsp olive oil; 1 tbsp maple syrup; salt & pepper

Crisp-edged wild Pacific halibut makes this colorful quinoa salad feel like a real meal. Creamy avocado, crunchy vegetables and a lightly sweet lemon-maple dressing keep it fresh, bright and satisfying.

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Raw halibut fillets on a plate with lemon and herbs on a marble background

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Wild Pacific Halibut

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Main Course

Air Fried Halibut over Quinoa Salad

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

15 minutes

Cook Time

15 minutes

Air-fried wild Pacific halibut, seasoned with garlic and chili powder, is served over a quinoa salad with avocado, edamame, and cherry tomatoes in a lemon-maple dressing.

Ingredients

Halibut:

1 x 6oz Wild Pacific Halibut
a drizzle of olive oil
salt, to taste
garlic powder, to taste
chili powder, to taste

Quinoa Salad:

1 cup tri-color quinoa (2 cups water)
½ cup cherry tomatoes
½ avocado, diced
½ cup edamame
1 cucumber, diced

Dressing:

1 lemon, juiced
2 tbsp olive oil
1 tbsp maple syrup
salt & pepper

Directions

Add 1 cup quinoa and 2 cups water to a medium saucepan and bring to a boil. Once it reaches a boil, reduce to a simmer and cover for 15 minutes. Remove from heat and spread on a tray or plate to cool before tossing with the salad.
While the quinoa cooks, prep and cook the halibut. Start by preheating your air fryer (or oven) to 400°F.
Add a bit of olive oil, salt, garlic powder, and chili powder to the halibut. Air fry for 10 minutes at 400°F (oven bake times will vary), until the fish is opaque and flakes easily.
Prepare the ingredients for the salad and toss with the quinoa after it is cooked and cooled.
For the dressing, combine ingredients in a small bowl and whisk together.
Toss dressing with the quinoa and vegetables. Top with halibut.
Serve immediately and enjoy!

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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