- Prep
- 25 min
- Cook
- 20 min
- Total time
- 45 min
- Yield
- 2 servings
- Difficulty
- Easy
- Calories
- 495 kcal
Quick summary
“A nutritious and balanced bowl with salmon fillets grilled until they form a golden crust and soft center, served over a bed of cooked white quinoa, cherry tomatoes, Japanese cucumber, and ripe avocado with lemon and mustard vinaigrette.”
What you need to know
- Quinoa cooked by absorption for 15 minutes over low heat provides a protein-rich base full of soluble fiber.
- Salmon seared with olive oil and lemon browns on the outside while keeping the flakes moist and full of omega-3.
- The citrus Dijon mustard vinaigrette with honey unites the fresh vegetables and seasons the warm quinoa grains.
Ingredients
Main
- units (approx. 150g each, skinless) Salmon Fillet
- cup White Quinoa
- cups Water
- tablespoons Extra Virgin Olive Oil
- Sal Marinho
- Freshly ground black pepper
- tablespoons (for the vinaigrette) Extra Virgin Olive Oil
- tablespoons Fresh lemon juice
- teaspoon Lemon zest
- teaspoon Dijon mustard
- teaspoon Mel
- (for the vinaigrette) Sal Marinho
- (for the vinaigrette) Freshly ground black pepper
- unit, cut into small cubes Pepino Japonês
- cup, halved Cherry Tomatoes
- unit, cut into cubes Avocado
- unit, finely chopped (optional) Red Onion
- for decorating Fresh Cilantro or Parsley leaves
Instructions
Principal
- Start by preparing the quinoa. In a small saucepan, combine the rinsed quinoa with one and a half cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat, cover, and cook for about 15 minutes, or until the water is absorbed. Set aside to cool.
- While the quinoa cooks, prepare the salmon. Season the fillets with salt, black pepper, and a drizzle of olive oil. The professional technique is to sear the salmon skin-side down in a hot skillet for 4-5 minutes, then flip and cook for another 2-3 minutes, depending on the thickness.
- Prepare the citrus vinaigrette. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, and honey. Season with salt and pepper to taste. In simple terms: whisk well until emulsified and a smooth, tasty consistency is obtained.
- Assemble the plates. In individual bowls, distribute the cooked quinoa, followed by the fresh vegetables (cucumber, cherry tomatoes, avocado). Add the grilled salmon on top. The most important tip is to arrange the components for an appetizing and inviting presentation.
- Finish by drizzling generously with the citrus vinaigrette and decorate with fresh cilantro or parsley leaves. Serve immediately to enjoy the crunch of the vegetables and the heat of the salmon. This dish is a celebration of colors and nutrients in perfect synchrony.
Chef's tips
- Wash the quinoa well in running water in a fine sieve to eliminate natural saponin before boiling.
- Grill the salmon fillets for about 3 to 4 minutes on each side without moving to ensure the crust seals.
- Assemble the cold fresh vegetables over the warm quinoa just before drizzling the vinaigrette to maintain the textures.
Variations
- Add toasted pumpkin and sunflower seeds over the bowl to give a crunchy texture to the grains.
- Add fresh baby spinach or arugula leaves to the bottom of the bowl under the quinoa layer.
- Sprinkle crumbled feta or goat cheese over the tomatoes to add creamy, salty notes.
Substitutions
- White quinoa can be replaced by mixed quinoa, brown cateto rice, Moroccan couscous, or pearl barley.
- The salmon can be substituted with grilled trout fillets, fresh seared tuna, or chicken breast strips.
- The vinegar or lemon in the sauce can be swapped for fresh tangerine juice with whole-grain mustard.
How to store
Store the cooked quinoa and salmon fillets in airtight containers in the refrigerator for up to 2 days. Store the avocado, fresh vegetables, and vinaigrette to chop and assemble at serving time.
Can it be frozen?
Freeze only the cooked quinoa without seasonings and the raw salmon fillets in sealed packages for up to 60 days. Do not freeze the bowl assembled with fresh avocado and cucumber.
What to serve with
Pairs perfectly with sparkling water flavored with lemon slices and mint, iced green tea, or a glass of Sauvignon Blanc wine.
Frequently asked questions
How to prevent the salmon fillet from drying out in the skillet?
Use medium-high heat with the pan very hot and respect the cooking time: Remove from the heat when the center of the fillet is still shiny and a moist orange-pink color.
Is the ratio of water to cook quinoa the same as rice?
The ideal ratio for quinoa to be fluffy and al dente is 1 cup of washed grains to 1 and a half cups of water or vegetable broth with low heat and a covered pot.
Can I consume this dish totally cold as a lunchbox?
Yes, this composition works perfectly as a cold lunch box; just transport the vinaigrette in a separate small container to drizzle at the time of the meal.
How to keep the avocado fresh and green in the bowl?
Cut the avocado into cubes immediately before serving and coat it right away with a few drops of the lemon citrus vinaigrette, which prevents dark enzymatic oxidation.
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