Description
Whip up a healthy Salmon Quinoa Bowl in 30 minutes or faster with sous vide meal prep. This gluten-free, dairy-free recipe features honey-paprika salmon, a fresh cucumber salad, and a zesty sauce, all coming together to create a perfectly balanced meal.
Ingredients
Bowls:
- 6.4 ounces (180g) raw quinoa
- 1 pounds (450g) salmon filets, cut into bite-size pieces
- 1 tablespoon honey
- 1/2 lemon, juiced
- 1 tablespoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Cucumber Salad:
- 1 cucumber, diced
- 0.2 ounces (7g) fresh dill, chopped
- 1/2 lemon, juiced
- 2 tablespoons olive oil
- salt and pepper, to taste
Sauce:
- 2 ounces (57g) mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- 1/4 teaspoon dill, chopped
- salt and pepper, to taste
Instructions
-
Preheat & Cook Quinoa: Preheat your oven to 375°F (190°C). Cook the quinoa according to package instructions. Once cooked, drain any excess water and fluff it with a fork.
-
Marinate & Bake Salmon: In a medium bowl, whisk together olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and salt. Toss the salmon pieces in the marinade until they are evenly coated. Spread the salmon in a single layer on a baking sheet. Bake for 15 minutes, or until the salmon is cooked through and flakes easily.
-
Prepare the Cucumber Salad: While the salmon is baking, combine the diced cucumber, chopped dill, olive oil, and lemon juice in a small bowl. Season to taste with a pinch of salt and pepper.
-
Whisk the Sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and dill, then season with salt and pepper.
-
Assemble Your Bowls:Â Divide the fluffy quinoa evenly between four bowls. Top with the baked honey-paprika salmon and a generous spoonful of the cucumber salad. Drizzle everything with that delicious creamy lemon-dill sauce.
Notes
The Sous Vide Method: For the most tender, melt-in-your-mouth salmon, preheat your sous vide water bath to 125°F (52°C). Marinate salmon fillets (whole, not cut) according to step 2 above, add them to a vacuum-seal bag, and seal. Cook for 40 minutes. Remove from the bag, pat dry, and then you can either flake it for the bowl or quickly sear the skin in a hot skillet for crispness before adding to the bowl.
Nutrition
- Serving Size: 1 serving
- Calories: 567
- Sugar: 6.3g
- Sodium: 1086.4mg
- Fat: 32.7g
- Saturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 39g
- Fiber: 4.4g
- Protein: 30.6g
- Cholesterol: 57.7mg