- Prep
- 20 min
- Cook
- 20 min
- Total time
- 40 min
- Yield
- 2 servings
- Difficulty
- Easy
- Calories
- 520 kcal
Quick summary
“This bowl combines the freshness of seared salmon with a light base of quinoa cooked in aromatic vegetable broth. The citrus emulsion of Dijon mustard unites crunchy textures of cucumber, bell pepper, and nuts in a nutritious meal.”
What you need to know
- Washing the quinoa under plenty of running water removes saponin residues that cause a bitter taste.
- Cooking in vegetable broth transfers aromatic notes to the grains without excess sodium.
- Quick searing over medium-high heat creates a golden crust and preserves the soft, pink center.
Ingredients
Main
- g Fresh salmon fillet, skinless
- cup Quinoa branca
- cups Vegetable broth (or water)
- cup Fresh blueberries
- cup Japanese cucumber, chopped into small cubes
- cup Coarsely chopped nuts
- cup Baby spinach leaves
- cup Red bell pepper, finely diced
- tablespoons Extra virgin olive oil
- tablespoon Fresh lemon juice
- teaspoon Dijon mustard
- Salt
- Freshly ground black pepper
- (optional) Fresh dill for garnish
Instructions
Principal
- Wash the quinoa well under running water to remove the saponin, which prevents a bitter taste. In a pan, combine the quinoa and vegetable broth. Bring to medium heat, let it boil, then reduce the heat, cover, and cook for 15 minutes until the water is absorbed and the grains are soft. Turn off and set aside.
- Season the salmon fillet with salt and black pepper to taste. Heat a non-stick skillet with a drizzle of olive oil over medium-high heat. Grill the salmon for 3-4 minutes per side, or until it reaches the desired doneness. The professional technique is not to overcook the salmon to maintain its juiciness.
- In a small bowl, combine the extra virgin olive oil, fresh lemon juice, and Dijon mustard. Stir vigorously until emulsified and form a homogeneous and glossy sauce. Taste and adjust salt and pepper, ensuring a perfect balance of flavors. The secret to this recipe is the acidity of the sauce.
- In two individual bowls, distribute the cooked quinoa as a base. Add the grilled salmon, cucumber, red bell pepper, and baby spinach leaves. Finish with fresh blueberries and chopped walnuts. Drizzle generously with the prepared citrus sauce, ensuring all ingredients receive a special touch.
- Garnish the bowls with fresh dill sprigs, if desired, for an aromatic and visually appealing touch. Serve immediately to enjoy the freshness and crunchy texture of the vegetables and nuts. This is a complete meal, rich in nutrients, perfect for nourishing body and mind with lots of flavor.
Chef's tips
- Cook the quinoa in a covered pan over low heat for 15 minutes and let it rest for 5 minutes before loosening.
- Pat the salmon fillet dry with paper towels before placing it in the hot skillet to prevent water from accumulating.
- Whisk the olive oil, lemon, and Dijon sauce with a wire whisk until a uniform creamy consistency is obtained.
Variations
- Cold summer salad version: mix the already cooled ingredients and serve as a refreshing salad.
- Version with spicy leaves: add wild arugula or watercress leaves along with baby spinach.
- Aromatic toasted version: toast the chopped nuts in a dry skillet for 2 minutes before assembling the bowl.
Substitutions
- White quinoa can be substituted with mixed quinoa, red quinoa, or brown rice cooked al dente.
- Fresh salmon can be replaced by salmon trout fillet or fresh seared tuna in cubes.
- Fresh blueberries can be substituted with fresh blackberries or ripe strawberries diced into cubes.
How to store
Store the quinoa, chopped vegetables, and salmon in individual airtight containers in the refrigerator for up to 2 days. Store the sauce in a sealed jar for up to 4 days. Assemble the dish only at mealtime to preserve freshness.
Can it be frozen?
Freezing the assembled dish is not recommended due to the loss of texture of the blueberries, cucumber, and spinach. If necessary, freeze only the cooked quinoa without seasonings for up to 2 months. Prepare fresh items at the time of serving.
What to serve with
Serve with water infused with lemon slices and mint sprigs, iced green tea, or thin baked sweet potato chips.
Frequently asked questions
How do I know when the salmon is perfectly cooked in the skillet?
Grill for 3 to 4 minutes on the first side and about 2 minutes on the other, keeping the center pink, opaque, and juicy.
Do blueberries go well with grilled salmon?
Yes, the fruity acidity of the blueberries cuts the natural greasiness of the fish and complements the citrus mustard sauce.
Why is it necessary to wash the quinoa before cooking?
Quinoa skin has natural saponin, a resinous substance that gives a bitter taste if not washed under running water.
Can I consume the bowl hot or totally cold?
Accepts both options: can be served with the quinoa and fish warm or fully chilled as a salad.
You might also like
