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Arugula Salad with Grilled Salmon, Feta and Quinoa

Try with Pinot Noir! Shop Now

Pair with our Chardonnay or Pinot Noir, and enjoy!


  • 4 wild caught salmon fillets
  • 8 cups arugula, or mixed greens (if you prefer)
  • 1 cup crumbled feta
  • 2 cups cooked quinoa
  • 1/4 cup capers
  • 1 cup sun dried tomatoes drained, with oil reserved
  • 1 lemon, zested and juiced
  • Salt & pepper, to tastes

Cooking Instructions

  • Liberally salt and pepper the fillets and prepare your grill, ensuring they are well oiled, to avoid sticking. (You can also use a grill pan, if you prefer.)
  • Grill the salmon over indirect heat until desired degree of doneness is achieved. We like them just cooked through, with a slightly pink, juicy middle.
  • Set aside and allow to cool. (You can refrigerate for up to two days before use.)
  • In a large bowl, place your greens, the feta cheese, the quinoa, the capers and the sun dried tomatoes. Toss gently and mix.
  • Drizzle the reserved tomato oil (about 1/4 cup) over the greens, followed by the lemon zest and juice. Toss liberally to combine all the flavors
  • To serve, place 2 cups of the greens mixture on a plate, topping with one of the grilled salmon fillets.