Protein-Packed Nordic Salmon Bowl with Quinoa and Lemon-Herb Aioli

Allergens

Fish, Gluten-Free (if using gluten-free quinoa)

Ingredients

• 4 (6 oz) salmon fillets, skin
• on 1 cup quinoa, rinsed and drained 2 cups water or vegetable broth 1 large cucumber, thinly sliced 1/2 red onion, thinly sliced 1/4 cup apple cider vinegar 1 tablespoon sugar Salt and pepper, to taste Fresh dill and parsley Lemon zest and juice

Instructions

1. In a medium saucepan, bring the quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and cook for 12 15 minutes, until the quinoa is tender and the liquid has been absorbed. Fluff with a fork and set aside.
2. In a separate bowl, mix together the apple cider vinegar, sugar, salt, and pepper. Add the thinly sliced red onion and let it sit for 15 minutes to pickle.
3. Preheat a grill or grill pan to medium high heat. Season the salmon fillets with salt and pepper. Place the salmon on the grill and cook for 4 6 minutes per side, until cooked through. Remove from heat and let rest for a few minutes.
4. In a small bowl, mix together the lemon zest, lemon juice, chopped dill and parsley to make the lemon herb aioli.
5. To assemble the bowls, divide the quinoa among four bowls, top with cucumber slices, pickled red onions, and grilled salmon fillets. Drizzle each bowl with the lemon herb aioli and serve immediately.

Chef’s Insight

This dish showcases the harmony of flavors and textures found in Nordic cuisine, with each ingredient playing a crucial role in creating a balanced meal.

Notes

Fresh herbs can be adjusted to taste; feel free to experiment with other herbs like chives or basil.