Ah, salmon – you really know how to stink up the joint. This salmon quinoa bowl is worth the undoubtedly smelly kitchen you will have thereafter.
Smelly or not, I do love salmon. I grew up on it. On special occasions my dad would put a whole salmon in his smoker and we’d all be thrilled when we found out what was for dinner. (I have four siblings)
Honestly, my dad’s enthusiasm for food he loved was so infectious he could have smoked an old shoe and we would have been just as thrilled.
I’ve been making quite a bit of quinoa lately because it’s the only grain-like food my husband will eat. He doesn’t eat simple carbs like pasta and rice (you know, the delicious stuff). I do love quinoa though. Its incredibly nutritious with a high amount of protein, vitamins and minerals. One cup cooked yields 8 grams of protein and 4 grams of fiber. Essentially, you can feel (very) good about eating this salmon quinoa bowl. Its also very filling.
You will notice on the package it calls for a 1:2 ratio of quinoa to water. I would encourage you not to use this ratio. From my experience this will produce an unappealing mushy, overcooked quinoa. After trying a couple different ratios, I have settled on 1 cup of quinoa to 1 3/4 cup water. The result is a delightful, slightly al dente texture.
If cooking salmon intimidates you, or you just wish to read up on it first check out this New York Times Article.
This article goes in depth on everything from cooking the salmon to knowing if its done.
This chipotle mayo tastes good on nearly anything. I don’t care which way the food trends sway I will always sing mayo’s praises. Which is funny because growing up I couldn’t even look at the stuff. In my defense, it does kind of look gnarly. (Sorry, mayo)
This is a great, simple weeknight meal. You could also use rice in the place of the quinoa. I won’t judge. 😉
Or if you’d rather, in place of the sliced avocado you could add this Simple Guacamole.
- 1 lb. salmon fillet
- 1 cup quinoa
- 1 3/4 cup water
- 15 oz can corn, drained
- 1/2 poblano pepper, minced
- 1 lime, cut in half
- 1 T. honey
- 2 t. olive oil
- 1/2 cup mayo
- 1 chipotle pepper in adobo sauce
- 2 t. pineapple juice
- 1 avocado, sliced
- Add 1 cup of quinoa to a medium sized saucepan with 1 3/4 cup water and 1/4 t salt. Set on high and wait for it to come to a boil. Once boiling, change heat to medium low and cook for 16 minutes or until all the water has been absorbed, stirring halfway through.
- Meanwhile in a medium bowl, squeeze the juice of half a lime, add the honey, olive oil and a pinch of salt. Whisk with a fork or mini whisk until emulsified and then pour over salmon fillet until completely covered.
- Heat a large saute pan to medium high. Meanwhile, drain the corn and mince half of the poblano pepper. If you prefer a milder heat de-seed it as well.
- Once pan is hot, place salmon in pan and cook about 6 minutes each side. Ultimately the amount of time will depend on the thickness of your fillet. When the fish is opaque and easy to flake it is done.
- Heat a small saute pan to medium high and then add corn, minced poblano and a pinch of salt. Do not stir. Allow the corn to caramelize first and then stir. Take off heat.
- Slice avocado and make chipotle mayo. In the bowl of a food processor, add 1/2 cup mayo, 1 chipotle pepper in adobo, 2 t. pineapple juice, a squeeze of lime and a pinch of salt. Process until smooth and completely combined.
- Assemble bowls, quinoa first then salmon, avocado and corn mixture. Drizzle with chipotle aoli. Sprinkle with salt. Add another squeeze of lime and enjoy.