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Salmon with quinoa and spinach recipe

Salmon with quinoa and spinach recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

A salmon fillet is served on a bed of cooked quinoa mixed with spinach, garlic and shallots. This recipe is for one serving but can be easily scaled up to suit.

4 people made this

IngredientsServes: 1

  • 3 tablespoons olive oil, divided
  • 1 salmon fillet
  • 1 shallot, finely diced
  • 1 clove garlic, thinly sliced
  • 100g fresh spinach, roughly chopped
  • 100g cooked quinoa
  • salt and ground black pepper to taste
  • 1 lemon wedge

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Heat a pan over high heat and add 1 tablespoon olive oil. Add salmon, cover and cook for 4 minutes.
  2. Heat another pan over medium heat. Add remaining olive oil, shallot and garlic. Cook until slightly browned, about 2 minutes. Add spinach.
  3. Turn salmon over. Cook, uncovered, until fish flakes easily with fork, around 4 minutes. Toss spinach until wilted; add quinoa. Season with salt and pepper and mix well.
  4. Arrange spinach-quinoa mixture on a plate and lay salmon on top. Serve with a lemon wedge.

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Healthy Grilled Salmon Bowl With Vegetables and Quinoa

This easy and healthy grilled salmon bowl takes just 30 minutes to make. It is a light and tasty dinner idea that you just can’t go wrong with.

Today I will show you how to make a healthy grilled salmon bowl with vegetables and quinoa. This recipe is a great lunch or dinner idea, especially if you like tasty light meals.

Moreover, I will explain to you how to grill the salmon and what goes well with it, just in case you want to serve it with something other than veggies.

It’s worth noting that this healthy grilled salmon recipe integrates with many diets, like Clean Eating for instance. That’s a big plus because we all know how hard it is to find tasty diet food.

And even if you are not keeping a certain diet, I’m sure you’ll want to include it due to salmon’s many benefits . After all, nutritionists and doctors are relentlessly advising us to eat it more often.

So without further ado, let’s dive into the yummy Tips & Tricks and see how to make the best grilled salmon recipe.

More healthy fish recipes:

Start with a base for the salmon bowl

In a recipe like this, you have to start with a base that sets the tone for what&rsquos on top. And in this case, I chose quinoa. Two reasons:

Wait, don&rsquot roll your eyes gluten-free definitely does not mean boring because I&rsquom pretty sure carb lovers will crave this as well. What&rsquos great about quinoa is that it keeps its texture like a grain, and it results in a perfectly tender, almost rice-like, base for the bowl.

To up the nutrition, I like to fold in spinach to the warm quinoa and let it wilt. This time of year, the garden is pumping out spinach and I just can&rsquot get enough!


Let’s go over the two main ingredients: Salmon and Quinoa. Keep in mind that salmon and quinoa are very nutritious. Both are rich in protein and quinoa contains almost twice as much fiber as all the other grains.

Quinoa is so versatile. It is the best to have on hand for food prep. At the beginning of the week I like to cook up a batch to have on hand to use throughout the week in salads and bowls like this.

You could use white, black or tricolor quinoa. Any sort of quinoa will work great for this recipe.


THERMOMIX ® RECIPE

1. Preheat oven to 190C (fan-forced). Grease a 23cm pie dish and set aside.

2. Place cheddar cheese in mixing bowl and grate 10 sec/speed 8. Remove and place in a large bowl.

3. Place 1000g water in mixing bowl. Place simmering basket into position and weigh in quinoa. Remove simmering basket and rinse quinoa with cold water. Place simmering basket with quinoa back into position and cook 15 min/Varoma/speed 2.

4. Place spinach in the Varoma basket and place into position. Cook 5 min/Varoma/speed 2, with quinoa still in simmering basket.

5. Remove and drain spinach and quinoa and place in bowl with the grated cheddar cheese. Clean and dry mixing bowl.

6. Place dill and parsley in mixing bowl and chop 10 sec/speed 8. Place in bowl with other ingredients.

7. Place onion and leek in mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula. Add olive oil and saute 5 min/120C/reverse/speed 1.

8. Place eggs, salt and pepper in mixing bowl and mix 10 sec/reverse/speed 4. Add feta cheese, smoked salmon pieces and reserved bowl ingredients and mix 6 sec/reverse/speed 4.

9. Pour mixture into prepared dish and bake for 25-30 minutes, or until golden brown. Serve hot or cold with extra dill and a side salad.


  1. Shallots - Dice. (Can be done up to 3 days ahead)
  2. Tomatoes - Dice.
  3. Quinoa - If not made from Monday, combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

  1. Whisk together shallots, Dijon, vinegar, and olive oil. Salt and pepper to taste. If it’s too tart, you can add a bit of your preferred sweetener.
  2. If you want your salmon warmed up, you can do so in the microwave (look for that reheat button) or in the oven at 300 degrees for 10 to 15 minutes.
  3. Toss together salmon, spinach, tomatoes, walnuts, and quinoa. Dress with vinaigrette and toss to coat. Season with more salt and pepper if needed.

Salmon is my favorite fish, and I love making salmon burgers to switch things up. I have made a few variations of salmon burgers in my books and website, but I had to share this salmon burger recipe I had for lunch in Santa Cruz, California because I loved it.

If you can imagine spending a weekend with a group of food bloggers means eating lots great food, well you’re right. We worked, cooked, took long walks on the beach and ate REALLY well. Jaden, of Steamy Kitchen prepared this dish for us from leftover salmon and quinoa from dinner the night before and it was so darn good I asked her if I could remake it to share with you.

I don’t recommend using cooked salmon because they fall apart without having to add a ton of eggs and breadcrumbs, so I tested them and used raw wild salmon instead. The results came out perfect! Here I served them over a simple arugula salad with grapefruit, and a mustard-shallot vinaigrette, but any salad greens would be wonderful here.


Place the quinoa in a large saucepan and set it over a medium heat. Toast the quinoa until dry to the touch, 2-3 minutes.

Add the water, 1 tbsp olive oil, and a good pinch of salt.

Bring the liquid to the boil, and then cover the saucepan with a lid and cook over a low heat for 20 minutes until the quinoa has absorbed the water and is tender add the cubed salmon after 10 minutes.

Remove from the heat add the spinach leaves to the saucepan, and then leave to stand, still covered, for 10 minutes.

Fluff the quinoa with a fork and then tip into a large mixing bowl.

Flake the salmon cubes and then stir into the quinoa along with the wilted spinach and the remaining olive oil. Adjust the seasoning to taste.

Divide the mixture into four large balls and then shape into thick patties.

Arrange on a large baking tray, spaced apart, and then press an indent into their centres with your thumb.

Drizzle with a little olive oil and bake for 25-30 minutes until golden and cooked through flip halfway through.

Remove from the oven and set aside, covered loosely with aluminium foil.


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Recipe: Grilled salmon tops these veggie-filled quinoa bowls

Salmon and Quinoa Bowls Sally Pasley Vargas

A grain bowl with quinoa, spinach, cucumber, carrots, and avocado, topped with grilled salmon, is a welcome change from the leafy green salads we've been eating for days in the midsummer heat. Cook the quinoa and add baby spinach leaves once you take it off the burner so they wilt just enough to be pleasing. Then fluff the light quinoa with a fork. Everything is tied together with a salty-sweet miso and ginger dressing. Serve the bowls chilled or at room temperature.

1cup quinoa (red, white, black, or mixed)
2cups water
Pinch of salt
2cups packed baby spinach leaves

1. In a fine-meshed strainer, rinse the quinoa under cold water for 30 seconds. Drain well.

2. In a saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat. Lower the heat to maintain a steady, gentle simmer. Cook, uncovered, for 12 to 16 minutes, or until the germs (tiny spirals) separate and curl around the seeds and the water is absorbed. With a spoon, dig down to the bottom of the pot and check to see if the water has evaporated. If not, cook a few minutes more.

3. Remove the pan from the heat. Place the spinach on the quinoa and cover the pot with a lid. Let steam for 5 minutes. Remove the lid and fluff the quinoa with a fork, stirring in the spinach. Transfer to a large bowl and cool to room temperature.

1piece (3-inches) fresh ginger, finely chopped
cup lime juice
1tablespoon white or yellow miso paste
2tablespoons honey
½teaspoon toasted sesame oil
¾cup vegetable or canola oil
Vegetable or canola oil (for the grill)
4 salmon steaks (cut 1 1/4-inches thick, each 5 to 6 ounces) or 1 1/4 pounds boneless salmon from the thick end, cut into 4 pieces
1 scallion, thinly sliced
½ English cucumber, halved lengthwise and sliced
1large carrot, peeled and cut into fine matchsticks
Salt and pepper, to taste
1 avocado, seeded, peeled, and cut into wedges
Sesame seeds (for garnish)

1. In a blender, combine the ginger, lime juice, miso, honey, sesame oil, and 3/4 cup vegetable oil. Blend until smooth and creamy.

2. In a baking dish, spread 1/3 cup of the ginger-miso dressing. Place the salmon steaks on top and turn them once to coat them. Let marinate until the grill is hot. (You will use the remaining dressing for the quinoa.)

3. Light a charcoal grill or turn a gas grill to medium-high. Brush the grill rack to clean it. With a wadded paper towel dipped into canola or vegetable oil, quickly brush the grill grates.

4. Grill the salmon steaks (covered on a gas grill, uncovered on a charcoal grill), without turning, for 2 to 4 minutes, or until they have grill marks. Turn the steaks and grill for 2 to 4 minutes more, or until they are cooked through. Remove and cool briefly. With your fingers, break the fish into chunks, removing the skin, and the bones if you cooked steaks.

5. Add the scallion, cucumber, and carrot to the bowl of quinoa. Drizzle 1/3 cup of the dressing over it and toss gently. Taste for seasoning and add salt and pepper, if you like.

6. Spoon the quinoa into bowls. Place avocado slices and salmon pieces on each and sprinkle with sesame seeds. Drizzle with more dressing and serve at room temperature or chilled with any remaining dressing.

A grain bowl with quinoa, spinach, cucumber, carrots, and avocado, topped with grilled salmon, is a welcome change from the leafy green salads we've been eating for days in the midsummer heat. Cook the quinoa and add baby spinach leaves once you take it off the burner so they wilt just enough to be pleasing. Then fluff the light quinoa with a fork. Everything is tied together with a salty-sweet miso and ginger dressing. Serve the bowls chilled or at room temperature.

1cup quinoa (red, white, black, or mixed)
2cups water
Pinch of salt
2cups packed baby spinach leaves

1. In a fine-meshed strainer, rinse the quinoa under cold water for 30 seconds. Drain well.

2. In a saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat. Lower the heat to maintain a steady, gentle simmer. Cook, uncovered, for 12 to 16 minutes, or until the germs (tiny spirals) separate and curl around the seeds and the water is absorbed. With a spoon, dig down to the bottom of the pot and check to see if the water has evaporated. If not, cook a few minutes more.

3. Remove the pan from the heat. Place the spinach on the quinoa and cover the pot with a lid. Let steam for 5 minutes. Remove the lid and fluff the quinoa with a fork, stirring in the spinach. Transfer to a large bowl and cool to room temperature.

1piece (3-inches) fresh ginger, finely chopped
cup lime juice
1tablespoon white or yellow miso paste
2tablespoons honey
½teaspoon toasted sesame oil
¾cup vegetable or canola oil
Vegetable or canola oil (for the grill)
4 salmon steaks (cut 1 1/4-inches thick, each 5 to 6 ounces) or 1 1/4 pounds boneless salmon from the thick end, cut into 4 pieces
1 scallion, thinly sliced
½ English cucumber, halved lengthwise and sliced
1large carrot, peeled and cut into fine matchsticks
Salt and pepper, to taste
1 avocado, seeded, peeled, and cut into wedges
Sesame seeds (for garnish)

1. In a blender, combine the ginger, lime juice, miso, honey, sesame oil, and 3/4 cup vegetable oil. Blend until smooth and creamy.

2. In a baking dish, spread 1/3 cup of the ginger-miso dressing. Place the salmon steaks on top and turn them once to coat them. Let marinate until the grill is hot. (You will use the remaining dressing for the quinoa.)

3. Light a charcoal grill or turn a gas grill to medium-high. Brush the grill rack to clean it. With a wadded paper towel dipped into canola or vegetable oil, quickly brush the grill grates.

4. Grill the salmon steaks (covered on a gas grill, uncovered on a charcoal grill), without turning, for 2 to 4 minutes, or until they have grill marks. Turn the steaks and grill for 2 to 4 minutes more, or until they are cooked through. Remove and cool briefly. With your fingers, break the fish into chunks, removing the skin, and the bones if you cooked steaks.

5. Add the scallion, cucumber, and carrot to the bowl of quinoa. Drizzle 1/3 cup of the dressing over it and toss gently. Taste for seasoning and add salt and pepper, if you like.

6. Spoon the quinoa into bowls. Place avocado slices and salmon pieces on each and sprinkle with sesame seeds. Drizzle with more dressing and serve at room temperature or chilled with any remaining dressing. Sally Pasley Vargas


Watch the video: Spinach, Quinoa u0026 Salmon Bowl (May 2022).