smoked salmon

I spent the last few days smoking 10 pounds of sockeye salmon; now my whole house smells like salmon since all of our windows were open.  It reminds me of past summers in Alaska except for the open windows!  I’m testing my luck with my pressure cooker as well, which I haven’t used in years.  Hopefully, we’ll have some tasty salmon put up for the winter!

I may be in one of my ‘bowl’ meal obsessions lately.  This bowl is a quick and healthy weeknight meal loaded with lots of nutrition and so satisfying.  I used broccolini, avocado, and tomatoes, on a bed of lightly seasoned quinoa, with a lime yogurt sauce.  You can swap your favorite veggies and also replace the quinoa with black rice, or omit it entirely if you’re off grains.  So delicious!

Have a great week everyone!

Smoked Salmon Quinoa Bowls

 

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Prep time

40 mins

Cook time

20 mins

Total time

1 hour

 

Author: Healthy Cooking Daily

Recipe type: GF Dinners

Serves: 4

Ingredients

Quinoa

• 1 c red quinoa
• 2 c water
• 3 Tbl olive oil
• 2-3 Tbl lime juice
• ½ - 1 tsp salt

Bowl Toppings

• ¾ lb smoked salmon (I used hot smoked)
• 1 bunch broccolini
• 1 avocado
• 1-pint cherry tomatoes

Yogurt-Lime Sauce

• 2 c yogurt
• 2 Tbl lime juice
• 2 Tbl olive oil
• 2 tsp maple syrup
• 2 tsp umeboshi vinegar
• Fresh ground pepper
• Optional: 1 garlic clove, or garlic salt to taste

Instructions

Quinoa

1. Rinse the quinoa in a fine mesh strainer and transfer to a medium saucepan.
2. Heat on medium until all the water is absorbed to lightly toast, then add the water, bring to a boil, then simmer for 15-20 minutes until all water is absorbed.
3. Transfer to a bowl and toss with olive oil, lime juice, and salt. Adjust your seasonings to taste.
4. Divide into 4 bowls and set aside.

Bowl Toppings

1. Flake the salmon in chunks.
2. Steam the broccolini for 5-8 minutes.
3. Chop the tomatoes in halves or quarters.
4. Slice the avocado in thin slices.
5. Divide all topping ingredients evenly on the quinoa.

Yogurt-Lime Sauce

1. Add all ingredients to a bowl and mix until combined. If using garlic cloves, it's best to use a high-speed blender. Adjust your seasonings to taste here.
2. Top the bowls with the sauce or serve on the side.
3. Enjoy!

Notes

1. Umeboshi vinegar is pretty salty. If you substitute a different vinegar you may need to add some additional salt to the sauce.

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