Description
A healthy grilled salmon recipe.
Ingredients
- FOR THE QUINOA:
- 2 cups Water
- 1 cup Quinoa
- 1 teaspoon Sea Salt
- FOR THE SALMON:
- 20 ounces, weight Salmon Fillet
- ½ teaspoons Paprika
- 1 teaspoon Cumin
- Sea Salt And Freshly Ground Black Pepper
- 1 Tablespoon Olive Oil
- FOR THE SALAD:
- ½ English Cucumbers, Diced
- 1-½ cup Cherry Tomatoes, Halved
- 1 Small Red Onion, Diced
- 1 cup Canned Corn, Drained
- ½ cups Pitted Olives, Sliced
- 1 bunch (small) Parsley, Picked And Chopped
- 1 Lime, Zested
- FOR DRIZZLING:
- Olive Oil, To Taste
- ¼ cups Lime Juice
- ¼ teaspoons Ground Red Pepper, Or To Taste
- Lime Wedges, To Garnish
Preparation
For the quinoa:
In a small saucepan, pour water and bring to the boil. Once boiling, add quinoa and sea salt. Cover and simmer for about 15 minutes, or until quinoa is light and fluffy and water has been absorbed. Let it chill until you prep all veggies and cook the salmon.
For the salmon:
Place salmon in a shallow dish and sprinkle with paprika, cumin, salt, and pepper. Drizzle with olive oil then rub it until evenly coated.
Preheat a grill pan over medium-high heat, and add salmon skin-side up. Cook for about 5–7 minutes per side, or until salmon starts to flake. Alternatively, broil on high with the rack placed on the lower third of the oven for 8 to 10 minutes.
To assemble the bowls, add about 1/2 cup cooked quinoa into each bowl and top with cucumbers, cherry tomatoes, onions, corn, olives and salmon chunks. Sprinkle with fresh chopped parsley, lemon zest and drizzle with olive oil and lime juice. Sprinkle with red pepper flakes and serve with lemon wedges.
