Korean Brunch Power Bowl: Spicy Salmon & Quinoa with Avocado Cream

Allergens

Fish (Salmon), Tree Nuts (Cashews)

Ingredients

• 1 lb wild
• caught salmon fillet 2 cups cooked quinoa 1 ripe avocado 2 tbsp lemon juice 2 cups mixed greens 1/2 cup thinly sliced cucumber 1/2 cup cherry tomatoes, halved 1/4 cup fresh cilantro, chopped 1 tsp sesame seeds 1 tbsp extra
• virgin olive oil Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Season salmon fillet with salt and pepper, then place on a lined baking sheet. Bake for 12 15 minutes or until cooked through. Set aside to cool. In a blender, combine avocado, lemon juice, 1/4 cup water, and a pinch of salt. Blend until smooth, creating the creamy avocado dressing. To assemble each bowl, place a portion of cooked quinoa in a bowl, followed by mixed greens, sliced cucumber, halved cherry tomatoes, and chopped cilantro. Slice the cooled salmon and place it on top of the salad. Drizzle with avocado cream and a sprinkle of sesame seeds. Finish with a drizzle of olive oil and enjoy!

Chef’s Insight

The balance of flavors in this recipe creates a satisfying and nourishing meal that promotes overall well-being.

Notes

Feel free to adjust the spice level of the salmon according to personal preference. Use wild-caught salmon for a more sustainable option.