Fresh Salmon Quinoa Bowl

I love salmon and I like to make everyone fall in love with everything salmon, especially this salmon quinoa bowl. It’s that perfect blend of flaky, buttery, and oh-so-healthy, mouth-watering combo that fish lovers cannot get enough of. 

We all crave something light yet delicious, but can’t drive miles to get every other day. But like a good virtual companion, I have the solution; my recipe for the Salmon Quinoa bowl with a yummy tangy secret sauce that’ll leave you wanting more. 

This salmon quinoa bowl is your ticket. It’s easy to make, incredibly satisfying, and guaranteed to leave you wanting more. Trust me, once you try it, you’ll never look back.

Why Is Salmon Quinoa Bowl A Great Recipe?

I’ve always been a sucker for a good bowl and there’s something so satisfying about the mix of flavors, textures, and colors in this Salmon Quinoa Bowl that one simply cannot resist. 

• It brings that restaurant-quality taste right to your kitchen, but with a healthier, budget-friendly alternative so you don’t have to worry about all the junk calories.
• The flavorful combination of sweet chilli glazed salmon, honey, and mustard, with fresh veggies, brings a surprising variation in texture. I remember the first time I tasted it, how well all the flavors complemented each other blew me away.
• This dish provides the ever-desirable option of advanced meal prep, which means you can prepare some ingredients like quinoa, salmon, and toppings in advance, for a quick assembly. 
• And the superior advantage is that it’s gluten-free and dairy-free: a wholesome meal. 

Source: Coconuts and Kettle Bells

How To Choose The Best Salmon?

When it comes to choosing the right salmon for the salmon quinoa bowl, I always suggest my mother’s unbeatable advice of opting for the wild Alaskan king salmon.

It’s incredibly flavorful and has a rich, buttery texture. 

Farm-raised Atlantic salmon is also a good choice because it’s readily available and cooks up beautifully. But beware while working with coho and sockeye salmon as they are delicious, but can be a bit more delicate. Overcooking these even for 5 minutes will ruin the taste.

Ingredients You’ll Need

1- Star Ingredient – Salmon

For the star of the show, the salmon, I love using fresh fillets. But don’t worry if you only have frozen, it works just as well. Remember to thaw it completely before cooking. 

It’s a rich source of omega-3 fatty acids, and adds a delightful flavor. I love how the sweet chili glaze complements the flaky fish.

2- Base Of The Bowl – Quinoa

As for the second star of this recipe that’ll form the base, quinoa is undoubtedly the best choice, packed with protein and fibre. 

But if you’re not a quinoa person, feel free to swap it for your favourite grain, like rice or Farro.

3- Vegetables

The veggies are where you can really get creative. I love the peppery bite of arugula, the sweetness of a green apple, and the earthy flavor of roasted sweet potatoes. And let’s not forget the creamy avocado and tangy goat cheese!

4- Add-ons

Pumpkin seeds add a satisfying crunch and a nutty flavor. While goat cheese or feta cheese adds a creamy, tangy flavor that balances out the other ingredients. I love the tangy kick of goat cheese.

The Secret Sauce

This honey lime dressing is my secret sauce to keep them coming back for more. 

The tangy lime juice and sweet honey create a perfect balance of flavors. I love adding a little kick with Dijon mustard and a sprinkle of red pepper flakes. 

The olive oil adds richness and helps emulsify the dressing, while the garlic powder provides a subtle savory note. This dressing is sure to take your bowl to the next level!

Let’s Get Cooking!

Prep the Oven

Preheat your oven to 400°F (200°C). Don’t forget to line a baking sheet with parchment paper to avoid sticking and burning.

Roast the Veggies

Toss sweet potatoes and Brussels sprouts with a drizzle of olive oil, salt, and pepper. Spread them on the baking sheet, making sure the Brussels sprouts are cut-side down. Pop them in the oven for 30 minutes.

Cook the Quinoa

I am very time-conscious, so I prefer cooking quinoa while my veggies are being roasted (but sometimes scrolling Instagram seems more fun). 

To cook quinoa, add it with water (or broth) to a pot, bring it to a boil, then reduce heat and simmer for 15 minutes. Fluff it up with a fork and set it aside.

Sizzle the Salmon

Heat olive oil in a large skillet over medium-high heat. Season your salmon fillets with salt and pepper. Add them to the hot skillet, skin-side up, and cook for 4 minutes until golden brown. Flip and cook for another 4-5 minutes, or until it’s cooked to your liking.

Make The Secret Sauce

Combine all the vinaigrette ingredients (except the olive oil) in a blender. While blending, slowly drizzle in the olive oil. You can make this dressing a couple of days in advance.

Assemble Your Bowl

Divide arugula, apple slices, roasted sweet potatoes, Brussels sprouts, avocado, and cooked quinoa into 4 bowls. Top with the delicious salmon, goat cheese, and pumpkin seeds, and the honey-lime dressing you made with love.

Expert Tips

Tip # 1 – Cooking The Salmon

I learned this the hard way! Salmon is best when it’s slightly pink in the center. Overcooking it will make it dry and tough.

Tip # 2 – Toppings

I love adding a sprinkle of chopped nuts, fresh herbs, or a drizzle of hot sauce to my bowl. Don’t be afraid to experiment and find your favorite combinations.

Tip # 3 – Emergency Stock

You can create an emergency stock for this dish, like preparing the quinoa, roast the veggies, and make the dressing in advance. This way, in case of a friend or family raid you could just cook the salmon and assemble the bowls.