Description
This Nourishing Salmon Bowl is a wholesome and vibrant meal combining perfectly baked salmon, fluffy quinoa, and a medley of fresh and steamed vegetables. Enhanced with a savory-sweet ginger soy sauce and crunchy sesame seeds, this bowl offers a balanced meal that’s both nutritious and delicious, perfect for a nourishing lunch or dinner.
Ingredients
Scale
Salmon and Marinade
- 1 fillet salmon
- 1 tablespoon olive oil
- Pinch of salt and pepper
Grains and Vegetables
- 1 cup cooked quinoa
- 1/2 cup steamed broccoli
- 1/2 avocado
- 1/4 cup sliced cucumber
- 1/4 cup shredded carrots
Sauce
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon grated ginger
Garnishes
- 1 tablespoon sesame seeds
- 1 tablespoon chopped cilantro
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the salmon.
- Prepare the salmon: Place the salmon fillet on a baking sheet lined with parchment paper for easy cleanup.
- Oil the salmon: Drizzle the olive oil over the salmon and rub it in gently to ensure even coating.
- Season the salmon: Sprinkle a pinch of salt and pepper to season the salmon.
- Bake the salmon: Bake in the preheated oven for 12-15 minutes until the salmon flakes easily with a fork.
- Cook the quinoa: While the salmon bakes, cook quinoa according to package instructions if it isn’t pre-cooked.
- Make the sauce: Combine soy sauce, honey, rice vinegar, and grated ginger in a small saucepan.
- Simmer the sauce: Heat the sauce mixture over medium heat, stirring occasionally until it starts to simmer.
- Thicken the sauce: Let it simmer gently for 2-3 minutes to thicken slightly, then remove from heat and set aside.
- Steam broccoli: Steam the broccoli for about 4-5 minutes until tender but still bright green.
- Prepare avocado: Slice the avocado in half, remove the pit, scoop out the flesh, and cut into thin slices.
- Slice cucumber: Slice cucumber into thin rounds to add crisp texture.
- Shred carrots: Use a grater or food processor to shred carrots finely.
- Fluff quinoa: Once cooked, fluff quinoa with a fork to separate grains for a light texture.
- Assemble the bowl: Place a portion of quinoa at the bottom of each serving bowl.
- Add vegetables: Arrange steamed broccoli on one side and sliced avocado on another side of the quinoa.
- Add fresh veggies: Place cucumber slices and shredded carrots on the remaining side of the bowl.
- Flake salmon: Flake the baked salmon into bite-sized pieces and layer on top of the quinoa and veggies.
- Drizzle sauce: Pour the prepared ginger soy sauce evenly over all the ingredients in the bowl.
- Sprinkle toppings: Garnish with sesame seeds to add crunch and chopped cilantro for freshness.
- Serve: Serve immediately while warm and enjoy your nourishing salmon bowl.
Notes
- Quinoa can be cooked ahead of time and refrigerated to save prep time.
- Salmon can be substituted with other fatty fish like trout or mackerel if preferred.
- Adjust sauce sweetness by modifying honey quantity to taste.
- For a spicier kick, add a dash of chili flakes to the sauce.
- This bowl is best served fresh to enjoy the contrasting textures and flavors.
