Miso-Cured Salmon & Quinoa Power Bowl with Cucumber Avocado Sauce

Allergens

Fish, Soy (in miso paste)

Ingredients

• 2 wild salmon fillets (6 oz each) 1/4 cup white miso paste 1/4 cup mirin 1 tbsp rice vinegar 1 cup quinoa, uncooked 2 cups water or vegetable broth 1 avocado, pitted and peeled 1/2 cucumber, sliced 1/4 cup fresh cilantro leaves 1 tbsp extra
• virgin olive oil Salt and pepper, to taste

Instructions

1. In a shallow dish, combine miso paste, mirin, and rice vinegar. Add salmon fillets and coat both sides with the miso mixture. Cover and refrigerate for 30 minutes.
2. Rinse quinoa in cold water and drain. Bring quinoa and water or vegetable broth to a boil in a medium saucepan, then reduce heat to low and simmer until tender, about 15 minutes. Fluff with a fork and let cool.
3. Preheat oven to 400°F (200°C). Place salmon on a lined baking sheet and bake for 10 12 minutes or until cooked through.
4. In a blender, puree cucumber, avocado, olive oil, salt, and pepper until smooth. Divide quinoa among two bowls, top with salmon fillets, and drizzle with the cucumber avocado sauce. Garnish with fresh cilantro leaves.

Chef’s Insight

The combination of miso-cured salmon and cucumber avocado sauce creates a perfect balance of flavors, ensuring a satisfying and rejuvenating meal.

Notes

For an extra antioxidant boost, add a handful of mixed berries to your power bowl.