Grilled Salmon Quinoa Bowl (Gluten-free, Protein rich, Easy)
Why wait for a weekend to have a scrumptious Grilled Salmon Quinoa bowl? This easy recipe with Grilled Fresh Atlantic Salmon on a base of fluffy quinoa, and served with a flavorful spinach, cream cheese sauce will give you the pleasure of a wholesome and elaborate meal at a fraction of a cost.
What Flavors pair well with Salmon?
This Omega 3 rich fish with firm texture works best with strong flavors like garlic and citrus. The citrus punch also helps make the natural scent of the fish milder. Salmon’s rich natural flavor works excellently with herbs like rosemary, thyme, cilantro and oregano.
How long should I grill the salmon?
Grill Salmon on Bake for 400 deg F for 8 minutes with the skin side down. Don’t flip the Salmon while grilling to keep it moist. After turning off the oven, let the fillet remain inside for about 3-4 minutes. The Salmon gets cooked through and is flaky but not too dry.
Is it important to soak quinoa before cooking?
While it’s not required to soak quinoa before cooking, I’d recommend rinsing quinoa 2-3 times in cold water by rubbing it between fingers. This process helps remove the bitter soapy natural coating of saponin. Rinsing quinoa with white vinegar or lime juice helps break down phytic acids making it easier to digest.
What kind of sauce goes well with Salmon?
A smooth, creamy sauce with citrus flavors and herbs pairs excellently with Salmon. To add a spicy kick, add some crushed red chillies. In this recipe, I’ve used a garlic based cream cheese sauce with spinach, spring onion, fresh coriander leaves and lemon juice.
How to Make a Grilled Salmon Quinoa Bowl?
What Ingredients do I need to make a Grilled Salmon Quinoa Bowl?
- Salmon: The showstopper for this recipe! You can use Fresh or Frozen Salmon. I used Fresh Atlantic Salmon from Costco. King Salmon is the best kind but you’ve got to be ready to pay the price as well. Atlantic Salmon is the variety most commonly served in restaurants.
- Ground Spices: Coriander powder, Clove powder, Kashmiri Red Chilli Powder, salt and lemon juice for seasoning the Salmon.
- Quinoa: I used white quinoa in this recipe. I also added some frozen corn, salt and some oil.
The Sauce: The cream cheese based sauce uses garlic, spinach, spring onion, coriander leaves, milk and roasted sesame seeds.
Step by Step process of making a Grilled Salmon Quinoa Bowl
Washing and prepping salmon: USDA does not recommend washing seafood, meat or poultry as it may cause bacteria to spread. I’m using pre-cut Salmon fillet, so didn’t have to cut it, but if you’re using a whole fillet, cut the pieces about 1.5 inches wide, gently pat the pieces onto a kitchen towel to absorb excess moisture. (Pic#1)
Prepare marinade for Salmon: In a bowl mix together salt, Kashmiri red chilli powder, clove powder, coriander powder, 2 tbsp oil, and mix well (Pic#2). Then, add in lemon juice (remove the seeds) and mix well (Pic#3).
Marination: Rub the marinade on the salmon pieces generously and place them onto a greased baking dish (Pic#. Let the marinated salmon fillet rest for 20 minutes while we prepare quinoa. In case you’re in a rush, you can grill them immediately.
Cooking Fluffy Quinoa: Thoroughly rinse quinoa with cold water 2-3 times or until the water runs clear. Place a pan on high heat with 1.5 cups of water, add in the rinsed quinoa and 1/2 tsp salt and 1/2 tsp oil. As the water begins to boil, reduce the heat to medium and cook for about 7 minutes. Remove the white froth that forms on top. Add in 1/4 cup corn while stirring. Add in 1/4 cup hot water, if the water dries up. In another 3-4 minutes, check for readiness and turn off heat. Transfer quinoa to a colander to drain off any excess water (Pic#7). Gently fluff with a fork.
Grilling Salmon: Preheat oven to 400 deg F. Brush the marinated salmon pieces with some sunflower oil and place in the oven for 8-9 minutes (Pic#8). Check for readiness, a fork should go through easily indicating salmon is cooked right through and the skin should lift off. Turn off oven and let them remain in the oven for about 2 minutes (Pic#9).
Veggie prep for the sauce: Finely chop garlic, spring onion – separate the white and green leafy parts of spring onion. Chop spinach and coriander leaves and set aside. (Pic#10)
Making the cream cheese sauce: In a thick bottomed pan, on medium heat, add 2 tbsp of oil. Add in chopped garlic and saute for a minute or until the garlic turns golden (Pic#11). Add in the chopped white part of spring onion and saute for a minute. Then, add in cream cheese and saute for 30 seconds (Pic#12), add in 1/2 cup milk. Mix well. when the mixture starts boiling, add in chopped spinach and green part of spring onions(Pic#13). Saute and add in 1/4 cup water. Then add salt, roasted sesame seeds and a generous amount of freshly ground black pepper. Turn off heat and add chopped coriander. (Pic#14)
Serving Suggestion: In a bowl add 1-2 scoops of fluffy quinoa, place the gorgeously grilled salmon on top and then pour a generous amount of the rich creamy sauce. Enjoy!
Check out additional grilled non-vegetarian recipes:
GRILLED SALMON QUINOA BOWL (GLUTEN-FREE, PROTEIN RICH, EASY)
Ingredients
- 560 gms Salmon fillet (5 pieces) Fresh Atlantic Salmon Fillet cut into pieces
Marinade
- 2 tbsp Sunflower oil
- 1 tbsp Coriander powder
- 1 tsp salt
- ½ tsp Kashmiri red chilli powder
- ½ tsp Clove powder
- 1 Lemon
Corn Quinoa
- 1 cup White Quinoa
- 1½ cup water
- ½ tsp salt
- 1 tsp Sunflower oil
- ¼ cup Frozen Corn
Cream Cheese Sauce
- 1 oz Cream Cheese
- 2 tbsp Sunflower oil
- 1 Stem Spring Onion
- 1 cup Baby Spinach
- 3-4 stems Coriander leaves
- 1 tsp Roasted Sesame seeds
- 4-5 cloves Garlic
- ½ cup 2% Milk Organic milk
- ¼ cup water
- ½ tsp salt
- 1 tsp freshly ground black pepper
Instructions
Prepping salmon
- Gently pat the pieces onto a kitchen towel to absorb excess moisture.
Marinade for Salmon
- In a bowl mix together salt, Kashmiri red chilli powder, clove powder, coriander powder, 2 tbsp oil, and mix well (Pic#2). Then, add in lemon juice (remove the seeds) and mix well (Pic#3)
Marination
- Rub the marinade on the salmon pieces generously and place them onto a greased baking dish. Let the marinated salmon fillet rest for 20 minutes while we prepare quinoa. In case you're in a rush, you can grill them immediately.
Cooking Fluffy Quinoa
- Thoroughly rinse quinoa with cold water 2-3 times or until the water runs clear. Place a pan on high heat with 1.5 cups of water, add in the rinsed quinoa and 1/2 tsp salt and 1/2 tsp oil. As the water begins to boil, reduce the heat to medium and cook for about 7 minutes. Remove the white froth that forms on top. Add in 1/4 cup corn while stirring. Add in 1/4 cup hot water, if the water dries up. In another 3-4 minutes, check for readiness and turn off heat. Transfer quinoa to a colander to drain off any excess water. Gently fluff with a fork.
Grilling Salmon
- Preheat oven to 400 deg F. Brush salmon pieces with some sunflower oil and place in the oven for 8-9 minutes. Check for readiness, a fork should go through easily indicating salmon is cooked right through and the skin should lift off. Turn off oven and let it remain for about 2 minutes.
Veggie prep for the sauce
- Finely chop garlic, spring onion - separate the white and green leafy parts of spring onion. Chop spinach and coriander leaves and set aside.
Making the cream cheese sauce
- In a thick bottomed pan, on medium heat, add 2 tbsp of oil. Add in chopped garlic and saute for a minute or until the garlic turns golden. Add in the chopped white part of spring onion and saute for a minute. Then, add in cream cheese and saute for 30 seconds, add in 1/2 cup milk. Mix well. When the mixture starts boiling, add in chopped spinach and green part of spring onions. Saute and add in 1/4 cup water. Then add salt, roasted sesame seeds and a generous amount of freshly ground black pepper. Turn off heat and add chopped coriander.
Serving
- In a bowl add 1-2 scoops of fluffy quinoa, place the gorgeously grilled salmon on top and then pour a generous amount of the rich creamy sauce. Enjoy!