Salmon Bowl with Quinoa and Salad
Ingredients
Salmon
- 500g salmon, cubed
- 1.5 tablespoons barbecue sauce
- 0.5 tablespoon Worcestershire sauce
- 1 teaspoon olive oil
- 1 teaspoon honey
- 1 teaspoon garlic-ginger paste
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon mustard
- salt and black pepper to taste
Salad
- mango
- cucumber
- onion
- cilantro or parsley
Sauce
- Greek yogurt
- sriracha to taste
- water to thin if needed
Quinoa
- 1 cup quinoa (mixture of white and red optional)
- olive oil (a little)
- 2 cups vegetable broth
- pinch of salt
Preparation
Mix the marinade ingredients and coat the salmon cubes.
Heat a skillet over high heat and cook the salmon until browned and caramelized on all sides. Alternatively, use oven or air fryer.
For the salad, combine mango, cucumber, onion, and cilantro or parsley, and dress with lime juice.
For the sauce, mix Greek yogurt and sriracha to taste, and thin with water if necessary.
Wash the quinoa and optionally soak for 10 minutes. Sauté in a little olive oil, then add vegetable broth and salt. Bring to a boil, then simmer until done, and let rest for 20 minutes.
Assemble the dish by placing quinoa on the base, add salmon and salad, and garnish with arugula, hot pepper, and lime.
Tips
Use vegetable broth instead of water for cooking quinoa to improve flavor.
The entire preparation takes less than 30 minutes.
