Nordic Salmon Salad Bowl with Citrus Quinoa

Allergens

None

Ingredients

• 1 lb fresh wild
• caught salmon fillet
• 1 cup uncooked quinoa, rinsed
• 2 cups water or vegetable broth
• 1 lemon
• 1 lime
• 1 orange
• 2 cups mixed greens (spinach, kale, and arugula)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup almonds, roughly chopped
• Salt and pepper to taste
• Optional: Olive oil and balsamic vinegar for drizzling

Instructions

1. In a medium saucepan, combine the quinoa with water or vegetable broth, bring to a boil, then reduce heat to low and cook according to package instructions (usually about 15 minutes). Once cooked, let it stand covered for 5 minutes, then fluff with a fork.
2. Preheat oven to 400°F (200°C). Season the salmon fillet with salt and pepper, place on a lined baking sheet, and bake for about 12 15 minutes or until it reaches an internal temperature of 145°F (63°C) when measured at its thickest point.
3. While the quinoa and salmon are cooking, zest and juice the lemon, lime, and orange. In a bowl, toss the cooked quinoa with half of the citrus zests and juices. Season to taste with salt and pepper.
4. Prepare your salad bowls: Divide mixed greens evenly among 4 bowls. Top each with cherry tomatoes, avocado, red onion, and almonds.
5. Once the salmon is cooked, let it rest for a few minutes before flaking into large pieces. Evenly distribute the salmon among the salad bowls.
6. Spoon the citrus quinoa over the salmon in each bowl. If desired, drizzle with olive oil and balsamic vinegar. Enjoy your refreshing Nordic Salmon Salad Bowl!

Chef’s Insight

To enhance flavor, you could marinate the salmon fillet with the citrus juices before baking.

Notes

Feel free to customize the salad bowl by adding or subtracting your favorite ingredients.