Spring Salmon and Veggie Grain Bowl

By Tracy

2 Person

20 Minutes

0 Calories

These bowls have a double whammy of salmon and avocado for ultimate satiety. The ginger and turmeric give it an exotic flavor, and that bright yellow shade is pure liquid sunshine. By the way, the gorgeous colors and textures of grain bowls make them kinda perfect for posting in your feed, so don’t forget to snap a pic and get that ‘gram before you down the entire bowl.

Ingredients

1/3 cup extra-virgin olive oil
1 tbsp. honey
2 tbsp. rice vinegar
2 tbsp. fresh orange juice
1 clove garlic
2 tsp. grainy seeded mustard
1 tsp. fresh grated turmeric
1 tsp. fresh grated ginger
seeded crackers
1 avocado
1/2 cup sunflower sprouts
1 cup arugula, baby spinach, or baby kale
1 cup cooked quinoa
2 carrots
freshly ground black pepper
kosher salt
8 oz. salmon fillet

Method

01

Preheat a grill or grill pan over medium-high heat. Make the vinaigrette by combining everything in a high-powered blender and blending until smooth.
02

Season the salmon with salt and pepper, then place on an oiled grill or grill pan with skinless side down first. When grill marks appear on the first side after about 4 minutes, flip and grill a few more minutes.
03

It should take about 10 minutes total, though you can remove it earlier if you like your salmon medium-rare. Remove from grill, then remove skin from salmon, and let rest.
04

Use a vegetable peeler to create long ribbons from the carrots. Put into a bowl filled with ice water - this "shocks" the carrots and makes them crunchy and so pretty - while you prep the rest of the bowl.
05

In two serving bowls, place a scoop of quinoa, a small handful of arugula, and the sprouts. Halve avocado, remove pit and scoop out one half of flesh onto each bowl. Drain carrots and add to bowls, then top with salmon.
06

Use your hands to crush the seeded crackers into the bowl, then drizzle with turmeric vinaigrette and eat!

Related Tags

Spring Salmon and Veggie Grain Bowl

4.7

( By Tracy )

01 Information

Grade easy
Serving 2 servings
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

1/3 cup extra-virgin olive oil

1 tbsp. honey

2 tbsp. rice vinegar

2 tbsp. fresh orange juice

1 clove garlic

2 tsp. grainy seeded mustard

1 tsp. fresh grated turmeric

1 tsp. fresh grated ginger

seeded crackers

1 avocado

1/2 cup sunflower sprouts

1 cup arugula, baby spinach, or baby kale

1 cup cooked quinoa

2 carrots

freshly ground black pepper

kosher salt

8 oz. salmon fillet

03 Method

Step 1

Preheat a grill or grill pan over medium-high heat. Make the vinaigrette by combining everything in a high-powered blender and blending until smooth.

Step 2

Season the salmon with salt and pepper, then place on an oiled grill or grill pan with skinless side down first. When grill marks appear on the first side after about 4 minutes, flip and grill a few more minutes.

Step 3

It should take about 10 minutes total, though you can remove it earlier if you like your salmon medium-rare. Remove from grill, then remove skin from salmon, and let rest.

Step 4

Use a vegetable peeler to create long ribbons from the carrots. Put into a bowl filled with ice water - this "shocks" the carrots and makes them crunchy and so pretty - while you prep the rest of the bowl.

Step 5

In two serving bowls, place a scoop of quinoa, a small handful of arugula, and the sprouts. Halve avocado, remove pit and scoop out one half of flesh onto each bowl. Drain carrots and add to bowls, then top with salmon.

Step 6

Use your hands to crush the seeded crackers into the bowl, then drizzle with turmeric vinaigrette and eat!

04 Author