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salmon quinoa bowl

Quinoa Salmon Bowls

Carolyn
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Ingredients
  

For the salmon:

  • 1 lb. salmon fillet
  • 2 T. flour*
  • 1 cup quinoa
  • 1 cup vegetable stock
  • 1 cup water
  • 15 oz can corn drained
  • 1 jalapeno pepper minced
  • 1 small mango peeled and small diced
  • ½ lime
  • Olive oil
  • 1 pint grape tomatoes, halved

For the mayo

  • ½ cup mayo
  • 1 chipotle pepper in adobo sauce
  • 1 t. honey
  • Large squeeze of lime
  • salt and pepper

Instructions
 

  • Preheat oven to 400 degrees and pull out a sheet pan. Pull salmon out of the refrigerator and pat dry with a paper towel. Season with salt and pepper. Sprinkle flour over salmon and gently rub it in. Pat off any excess.
  • Drain corn. Mince jalapeno. If you prefer less heat, de-seed and de-rib it. Peel and small dice the mango. Cut tomatoes in half and place on one side of the sheet pan. Drizzle with olive oil and season with salt and pepper then stir to coat. Roast for 10 minutes and remove from the oven.
  • Meanwhile add 1 cup of quinoa to a medium sized saucepan with 1 cup vegetable stock, 1 cup water and ¼ t salt. Set on high and wait for it to come to a boil. Once boiling, change heat to medium low and cook for 18 minutes or until all the water has been absorbed, stirring halfway through.
  • Meanwhile heat a large stainless steel saute pan to medium high. Add 1 T. olive oil to pan.
  • Once the pan is screamin hot, and the oil is shimmering, add corn, minced jalapeno and a large pinch of salt. Do not stir. Let mixture caramelize (but not burn) before stirring and then repeat. Place corn mixture into a bowl. Add mango, a squeeze of lime and a pinch of salt to corn mixture. Put pan back on the heat, and add a thin layer of oil to the pan.
  • Sear salmon skin side down for 2 minutes, then flip and sear for two more minutes. Place salmon on other side of sheet pan with the tomatoes and bake until inside of salmon is mostly opaque and flakes, about 13 more minutes depending on the thickness of your filet.
  • Make chipotle mayo. In the bowl of a food processor, add ½ cup mayo, 1 chipotle pepper in adobo, 1 t. honey, large squeeze of lime juice and a pinch of salt. Process until smooth and completely combined.
  • Assemble bowls, quinoa first then corn, then salmon and tomatoes. Drizzle with chipotle aoli. Sprinkle with salt. As my 5 year old says - easy peasy, lemon squeezy.

Notes

*Gluten free flour can be used instead to make this recipe gluten free. I always use Bob's Red Mill 1:1 All Purpose Flour in the blue bag.
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