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Spiced Salmon Bowls with Coconut-Lime Dressing

2023-10-27 - Written by: Amelia Garcia

Salmon Quinoa Bowl Recipe Asian-Inspired Healthy

Spiced Salmon Bowls with Coconut-Lime Dressing

A vibrant and flavorful dish with crispy salmon, fluffy quinoa, fresh vegetables, and a creamy coconut-lime dressing.

Ingredients:

  • For the Salmon:

    • 1 pound salmon fillet, skin on or off
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon olive oil

  • For the Quinoa:

    • 1 cup quinoa, rinsed
    • 2 cups water
    • 1/4 teaspoon salt

  • For the Coconut-Lime Dressing:

    • 1/2 cup coconut milk
    • 1/4 cup lime juice (about 2 limes)
    • 2 tablespoons olive oil
    • 1 tablespoon honey
    • 1/2 teaspoon grated ginger
    • Pinch of salt

  • For the Bowls:

    • 1 cup chopped broccoli florets
    • 1 cup chopped bell peppers (any color)
    • 1/2 cup shredded carrots
    • 1/4 cup chopped cilantro
    • Optional: Toasted sesame seeds for garnish

Instructions:

  1. Prepare the Quinoa: In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked through and liquid is absorbed. Fluff with a fork.
  2. Cook the Salmon: Preheat oven to 400°F (200°C). In a small bowl, combine cumin, paprika, salt, pepper, and olive oil. Rub spice mixture all over salmon fillet. Place salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until cooked through and flaky.
  3. Make the Coconut-Lime Dressing: While the quinoa cooks and salmon bakes, whisk together coconut milk, lime juice, olive oil, honey, ginger, and salt in a small bowl. Taste and adjust seasonings as needed.
  4. Steam or Sauté Vegetables: Steam broccoli florets for 5-7 minutes until tender-crisp. Sauté bell peppers and carrots in a pan with a little olive oil over medium heat until slightly softened (about 5 minutes).
  5. Assemble the Bowls: Divide cooked quinoa among bowls. Top with flaked salmon, steamed broccoli, sautéed vegetables, and chopped cilantro. Drizzle generously with coconut-lime dressing and sprinkle with toasted sesame seeds, if desired.