Revitalizing Japanese Dinner: Glow-Boosting Salmon and Quinoa Bowl

Allergens

Fish, Soy (in edamame)

Ingredients

• 1 cup cooked quinoa (rinsed)
• 4 oz salmon fillet (skin
• on)
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/2 avocado, diced
• 1/4 cup edamame, shelled and cooked
• 1/4 cup mixed sprouts (e.g., alfalfa, radish, or broccoli)
• 1 tbsp sesame seeds, toasted
• 2 cups baby spinach
• 2 tsp olive oil
• 1 lime, zested and juiced
• Salt and pepper, to taste

Instructions

1. Season the salmon fillet with salt and pepper to taste.
2. Heat a non stick pan over medium heat and add 1 teaspoon of olive oil.
3. Cook the salmon fillet for about 4 minutes on each side or until cooked through and easily flakes when pressed.
4. While the salmon is cooking, prepare a large bowl with quinoa, cherry tomatoes, cucumber slices, avocado, edamame, sprouts, and baby spinach.
5. In a small bowl, whisk together the lime zest, lime juice, and remaining olive oil to create a light dressing.
6. Drizzle the dressing over the salad and toss gently.
7. Once the salmon is cooked, place it on top of the salad in the large bowl.
8. Sprinkle toasted sesame seeds over the top and serve immediately.

Chef’s Insight

This dish is not only delicious and healthy but also visually appealing, making it perfect for gatherings or dining experiences.

Notes

This dish can be easily adapted to include other vegetables or proteins for added variety.