Power salmon bowl with optional dressing

Updated at: Thu, 22 Feb 2024 12:28:27 GMT

Step 1

Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Step 2

Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and sprinkle with minced garlic, smoked paprika, salt, and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. I tend to cover it with tin foil to avoid it being dry.

Step 3

While the quinoa and salmon are cooking, prepare the vegetables. Slice the avocado, halve the cherry tomatoes, dice the cucumber, and wash the mixed greens.

Step 4

To assemble the bowls, divide the cooked quinoa among serving bowls. Top with flaked salmon, sliced avocado, cherry tomatoes, diced cucumber, and mixed greens. Sprinkle with crumbled feta cheese if desired.

Step 5

Serve the salmon quinoa bowls with lemon wedges on the side for squeezing over the top.

Step 6

Honey Lime Soy Dressing

Step 7

In a small bowl, whisk together the soy sauce or tamari, fresh lime juice, honey, minced garlic, and grated fresh ginger (if using) until well combined.

Step 8

Slowly drizzle in the sesame oil or olive oil while whisking continuously, until the dressing is emulsified and smooth.

Step 9

Season the dressing with salt and pepper to taste, adjusting the seasoning as needed.

Step 10

Taste and adjust the sweetness or acidity by adding more honey or lime juice, if desired.

Step 11

Serve the Honey Lime Soy Dressing alongside the salmon quinoa bowls, allowing diners to drizzle it over their bowls as desired.

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Makes leftovers