Description
A vibrant and healthy Spiced Salmon Bowl featuring perfectly seasoned salmon fillets served over fluffy quinoa, accompanied by a refreshing cucumber-dill salad. This recipe combines warm spices with fresh herbs for a flavorful, nourishing meal perfect for a quick weeknight dinner or a wholesome lunch.
Ingredients
Scale
For the Spiced Salmon
- 4 salmon fillets (about 4-6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1/2 lemon
For the Quinoa
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- Salt to taste
For the Cucumber-Dill Salad
- 1 cucumber (sliced thinly)
- 1/2 red onion (thinly sliced)
- 1/4 cup fresh dill (chopped)
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar (or lemon juice)
- Salt and pepper to taste
To Serve
- 1/4 avocado (sliced)
- Lemon wedges
- Fresh herbs (optional for garnish)
Instructions
- Prepare the quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or vegetable broth with a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Season the salmon: In a small bowl, mix the paprika, ground cumin, ground coriander, ground turmeric, garlic powder, salt, and pepper. Rub this spice mixture all over the salmon fillets. Drizzle the fillets with olive oil and lemon juice, ensuring they are evenly coated.
- Cook the salmon: Heat a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down if applicable. Cook for about 4-5 minutes per side or until the salmon is cooked through and flakes easily with a fork.
- Make the cucumber-dill salad: In a bowl, combine the thinly sliced cucumber, red onion, and chopped dill. Drizzle with olive oil and white wine vinegar or lemon juice. Season with salt and pepper to taste. Toss everything gently to combine.
- Assemble the bowl: Divide the cooked quinoa among four bowls. Top each with a salmon fillet, a generous portion of cucumber-dill salad, and sliced avocado. Garnish with lemon wedges and fresh herbs if desired.
Notes
- For extra flavor, marinate the salmon for 15-20 minutes before cooking.
- Quinoa can be made ahead and stored in the refrigerator for up to 3 days.
- Use vegetable broth instead of water for a richer quinoa flavor.
- Adjust spices in the salmon rub to your preference for heat and aroma.
- This recipe is easily adaptable to gluten-free or low-fat diets.
