New Zealand Lunch: Delectable Salmon & Asparagus Quinoa Bowl with Lemon-Dill Sauce

Allergens

Fish, Dairy (optional feta cheese)

Ingredients

• 1 1/2 cups quinoa, rinsed and drained
• 3 cups water or vegetable broth
• Salt and pepper, to taste
• 1 lb fresh salmon fillet, skin removed and cut into bite
• sized pieces
• 1 lb asparagus, trimmed and cut into 2
• inch pieces
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice, freshly squeezed
• 2 tbsp dill, finely chopped
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: cherry tomatoes, halved
• avocado, sliced
• feta cheese, crumbled

Instructions

1. Cook the quinoa according to package instructions or in a saucepan with water or vegetable broth. Season with salt and pepper. Set aside to cool slightly.
2. In a large bowl, whisk together lemon juice, olive oil, dill, garlic, salt, and black pepper to create the Lemon Dill Sauce. Set aside.
3. Heat a skillet or grill pan over medium heat. Sear the salmon pieces for 4 minutes per side or until cooked through. Remove from heat and set aside.
4. In another skillet or steamer, cook the asparagus for 3 4 minutes until tender but still crisp. Season with salt and pepper.
5. Assemble the quinoa bowls by dividing the cooled quinoa among 6 bowls. Top each bowl with seared salmon, cooked asparagus, and your choice of optional toppings like cherry tomatoes, avocado, and feta cheese.
6. Drizzle each bowl generously with the Lemon Dill Sauce and serve immediately.

Chef’s Insight

To enhance the flavor of the Lemon-Dill Sauce, infuse the lemon juice with herbs by allowing it to sit overnight.

Notes

Pair this dish with a glass of Marlborough Sauvignon Blanc to complement the flavors.