quinoa salmon bowl + lemon vinaigrette

Updated at: Thu, 17 Aug 2023 14:16:19 GMT

Step 1

For the Salmon:

Step 2

1 to 4 Salmon Filets

Step 3

1 tablespoon olive oil

Step 4

House seasoning and garlic powder to taste

Step 5

Generously season salmon filet(s) with seasoning salt and garlic powder. Feel free to add some fresh cracked pepper too.

Step 6

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillet and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a plate and set aside.

Step 7

For the Roasted Vegetables:

Step 8

1 lb butternut squash, peeled and cut into 3/4-inch chunk

Step 9

1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half

Step 10

2 tablespoons extra virgin olive oil + 1 teaspoon

Step 11

3/4 teaspoon kosher salt

Step 12

freshly ground black pepper

Step 13

Preheat the oven to 450 degrees Fahrenheit. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.

Step 14

Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).

Step 15

Roast the vegetables at 450 degrees for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash chunks, as well as your oven calibration), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides.

Step 16

For the Soft Boiled Egg:

Step 17

6 eggs

Step 18

Using a Dash electric egg cooker, cook eggs per the instructions for soft boiled eggs.

Step 19

Have a bowl filled with ice and water set aside

Step 20

Once eggs have completed cooking, using tongs, carefully lift eggs out of egg cooker and gently place in ice water.

Step 21

Peel eggs and set aside.

Step 22

For the Quinoa:

Step 23

2 cups, rinsed

Step 24

Cook 2 cups according to package. I prefer to use the rice cooker method.

Step 25

For the Lemon Vinaigrette:

Step 26

1 large shallot, finely minced

Step 27

2 tablespoons fresh lemon juice

Step 28

1 tablespoon rice wine vinegar

Step 29

Pinch of kosher salt

Step 30

Freshly ground black pepper

Step 31

1/3 cup extra-virgin olive oil

Step 32

In a bowl, add the shallot, lemon juice, rice wine vinegar, salt and pepper. Whisk and add olive oil while continuing to whisk.

Step 33

Note: Store items separately in individual plastic jars with lids until ready to use.

Step 34

For the Individual Bowls:

Step 35

In a bowl, add the quinoa and spread throughout the bowl, top with the roasted vegetables, avocado, and salmon. Add the egg, carefully slicing it in half. Drizzle with lemon vinaigrette season with salt and pepper.

↑Support creators by visiting their site 😊

0 liked

0 disliked