Salmon and Quinoa Bowl with Kale and Tahini-Yogurt Sauce {recipe} Recipe | Yummly
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Salmon and Quinoa Bowl with Kale and Tahini-Yogurt Sauce {recipe}

PHOEBELAPINE37217
12Ingredients
30Minutes
680Calories
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Description

Pack in those Omega-3s and lean protein with this salmon and quinoa bowl! It is extremely satisfying, yet healthy and light. It is also a great make-ahead meal for the week, as the quinoa and tahini sauce can be made up to three days in advance!

Ingredients

US|METRIC
4 SERVINGS
  • 1 cup white quinoa
  • 1 bunch Dinosaur kale (or Lacinato, Tuscan, thick stems removed and thinly sliced)
  • 1 carrot (medium, peeled and thinly sliced)
  • 2 tablespoons lemon juice
  • 2 garlic cloves (minced)
  • olive oil
  • sea salt
  • 2 cups chickpeas (cooked, rinsed and drained if canned)
  • 1/4 cup dried currants (cranberries or cherries)
  • 1 tablespoon hemp seeds (optional)
  • 16 ounces salmon fillets (sockeye, skin on)
  • 1/2 teaspoon sea salt
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    Directions

    1. In a medium saucepan, combine the quinoa and 2 cups water. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then let stand covered for 10 minutes off the heat. Fluff with a fork and set aside.
    2. Meanwhile in a large mixing bowl, combine the kale, carrots, lemon juice, garlic, 2 tablespoons of olive oil and 1/2 teaspoon sea salt. With clean hands, toss the kale until very well coated in the lemon and oil. Add the cooked quinoa to the kale along with the chickpeas, dried fruit and hemp seeds (if using). Mix until well-incorporated and taste for seasoning.
    3. Heat 2 tablespoons of oil in a large nonstick or cast iron skillet. Pat the salmon dry and season with salt. Cook the salmon skin-side down over high heat until nicely browned, 2-3 minutes. Carefully flip the fish and cook for another 2 minutes, until opaque up the sides.
    4. Divide the quinoa between 4 bowls and top with the seared salmon.
    5. In a medium mixing bowl, whisk together the ingredients for the sauce until smooth. Add more water as necessary to make the sauce drizzle-friendly. Spoon over the fish and serve immediately.

    NutritionView More

    680Calories
    Sodium37% DV890mg
    Fat48% DV31g
    Protein75% DV38g
    Carbs20% DV60g
    Fiber36% DV9g
    Calories680Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol65mg22%
    Sodium890mg37%
    Potassium1020mg29%
    Protein38g75%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate60g20%
    Dietary Fiber9g36%
    Sugars3g6%
    Vitamin A50%
    Vitamin C30%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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