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.
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!