I know some people who get nervous when they have to cook fish, they’ll worry it’ll either be overcooked and dry, or raw with certain food poisoning to follow. I’d say both of these results are pretty hard to end up at.
Let me show you how easy it can be to make this healthy quinoa bowl.
Seafood cooks fast and unless you are making something fancy, it shouldn’t take more than 10-15 minutes. I always like to sear mine over a really high heat in a pan and finish it off in the oven. I usually buy salmon or halibut which are thicker sized pieces, but smaller fish like catfish or tilapia will cook even faster and won’t need any oven time. Saute in some butter with a splash of lemon juice and call it a day for those guys.
Quinoa is one of those ingredients that needs a little boost in the flavor department, so I added a mixture of fresh oregano, cilantro, garlic, lemon juice and olive oil to mine. Add as much as you like to the quinoa and just fold it through with a spatula.
Season your salmon, you can stay simple with salt and pepper or sprinkle one of your favorite rubs on top like the creole seasoning I used.
Sear the salmon top side down first to get that awesome crust on top, flip it over and throw it in the oven to finish cooking.
Easy so far, right?
Rosemary or thyme would also work with this dish, heck any fresh herb would work except for mint, I just can’t see mint and salmon hooking up.
Roast the salmon for about 10 minutes and you should have juicy pink flakes of fish, savory herb quinoa and sweet bites of apple.
Salmon Quinoa Bowl with Avocado and Apple
- 2 cloves garlic minced
- 1/2 cup cilantro chopped
- 2 tablespoons fresh oregano chopped
- 8 tablespoons extra-virgin olive oil divided
- 3 tablespoons fresh lemon juice
- salt and black pepper
- 4 cups cooked quinoa
- 2 inch salmon fillets about 1 thick.
- 1 teaspoon seasoning
- 1 large ripe avocado
- 1 red apple
Preheat the oven to 400 degrees F.
In a small bowl mix together the garlic, cilantro, oregano, 6 tablespoons of olive oil and lemon juice.
Season with salt and pepper.
Season the salmon with your preferred seasoning mixture.
In a non-stick pan, heat the remaining two tablespoon olive oil over a med-high heat.
Place the salmon into the pan top side first and ear for about 1 minute.
Turn the salmon over and place the pan in the oven.
Roast for 8-10 minutes and the salmon looks golden brown and firm to the touch on top.
Dice the avocado and apple and add both to the quinoa in a bowl.
Mix about 1/4 cup of the herb vinaigrette through the quinoa, taste and add more if desired.
Season with more salt and pepper.
Divide the quinoa between two bowls and place a piece of salmon on top.
Serve at once.