There are few dishes as vibrant, healthy, and downright delicious as the Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe. This recipe brings together tender, perfectly seasoned salmon with fluffy quinoa and a refreshing cucumber-dill salad that bursts with bright, fresh flavors. Every bite offers a beautiful balance of warm spices, zesty lemon, and cooling herbs, making it a truly satisfying meal that feels both nourishing and indulgent. Whether you’re cooking for friends or craving a wholesome dinner, this bowl will quickly become your go-to for a colorful and flavorful feast.
Ingredients You’ll Need
These ingredients are simple yet essential, each lending unique flavors and textures that make this dish special. From the aromatic spices that coat the salmon to the fresh and crisp cucumber-dill salad, every component plays a crucial role.
- Salmon fillets: Fresh, skinless fillets provide a rich, flaky protein packed with omega-3s.
- Olive oil: Adds smooth richness and helps to gently fry and flavor the salmon and salad.
- Paprika: Offers a smoky, slightly sweet warmth that frames the other spices perfectly.
- Ground cumin: Brings earthy depth and a hint of citrusy brightness to the salmon spice mix.
- Ground coriander: Adds floral notes that balance the cumin and paprika beautifully.
- Ground turmeric: Provides a golden color and subtle peppery bitterness for complexity.
- Garlic powder: Infuses the salmon with savory aroma without overwhelming the other spices.
- Salt and pepper: Essential for seasoning and enhancing all the natural flavors.
- Lemon juice: Gives an uplifting tang to the salmon and brightens the quinoa and salad.
- Quinoa: A fluffy, nutty base that soaks up all the juices and adds a satisfying texture.
- Water or vegetable broth: Used to cook the quinoa, broth adds an extra layer of flavor if preferred.
- Cucumber: Thin slices provide a refreshing crunch in the salad.
- Red onion: Offers a sharp bite that contrasts with the cool cucumber and mild dill.
- Fresh dill: The star herb in the salad, delivering clean, aromatic notes.
- White wine vinegar: Or lemon juice for a subtle acidic balance in the salad dressing.
- Avocado: Creamy slices perfect for adding smooth richness to the bowl.
- Lemon wedges: For an extra burst of fresh citrus when serving.
- Fresh herbs (optional): Like parsley or additional dill for garnish and vibrant color.
How to Make Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
Step 1: Prepare the Quinoa
Start by rinsing 1 cup of quinoa under cold water to remove its natural bitterness. Combine the rinsed quinoa with 2 cups of water or vegetable broth in a saucepan. Bring it to a boil, then reduce the heat, cover, and let it simmer gently for about 15 minutes, or until the liquid is fully absorbed and the quinoa is tender. Fluff with a fork and season with a pinch of salt to taste. This fluffy quinoa forms the wholesome base of your bowl.
Step 2: Spice and Cook the Salmon
While the quinoa is cooking, mix together the paprika, ground cumin, ground coriander, ground turmeric, garlic powder, salt, and pepper in a small bowl. Pat the salmon fillets dry, then rub them evenly with olive oil and the spice mixture. Heat a tablespoon of olive oil in a skillet over medium-high heat, and cook the salmon for about 4 minutes per side, or until golden on the outside and just cooked through. Finish with a squeeze of lemon juice to brighten the flavor.
Step 3: Make the Cucumber-Dill Salad
In a medium bowl, combine thinly sliced cucumber and red onion with chopped fresh dill. Drizzle with olive oil and white wine vinegar (or lemon juice), then toss gently to coat. Season with salt and pepper to taste. This crisp salad offers a fresh counterpoint to the warm spices of the salmon and quinoa.
Step 4: Assemble the Bowl
Divide the quinoa evenly among four bowls. Place the spiced salmon fillet on top. Add a generous scoop of the cucumber-dill salad alongside. Garnish with sliced avocado and lemon wedges for that extra dose of creaminess and citrus zing. Sprinkle with fresh herbs if desired to amp up the color and aroma.
How to Serve Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
Garnishes
When it comes to garnishing, the sky’s the limit. Fresh herbs like dill, parsley, or chives add pops of green and herbal brightness. Lemon wedges not only look inviting but let everyone add an extra squeeze of zesty acidity as they wish. You can also scatter toasted nuts or seeds like pumpkin or sunflower seeds for extra crunch and nutrition.
Side Dishes
Though the bowl stands well alone, pairing it with light sides can elevate the meal. Consider a simple mixed greens salad with vinaigrette, roasted seasonal vegetables, or even warm pita bread for scooping. These options complement the flavors without overpowering the delicate balance of the salmon and quinoa bowl.
Creative Ways to Present
For a fun twist, serve the salmon bowl in a hollowed-out avocado shell or on a bed of baby spinach or arugula instead of quinoa. Alternatively, layer the components in a clear glass for a beautiful, layered parfait effect that highlights each colorful ingredient. Presentation is half the joy when sharing this delicious dish!
Make Ahead and Storage
Storing Leftovers
You can store leftover salmon and salad separately in airtight containers in the refrigerator for up to 2 days. Keep the lemon wedges and avocado slices separate to maintain their freshness. Quinoa holds up well chilled and can be easily reheated.
Freezing
While quinoa can be frozen successfully, it’s best not to freeze the salmon or cucumber-dill salad as textures will suffer. If you want to freeze components, store cooked quinoa in a freezer-safe container for up to one month, then thaw in the fridge before reheating.
Reheating
Reheat quinoa gently in a microwave or on the stovetop with a splash of water to keep it moist. For salmon, a quick warm-up in a preheated oven at 275°F (135°C) helps keep it tender and prevents drying out. Enjoy the salad chilled fresh for the best crispness.
FAQs
Can I use other types of fish for this bowl?
Absolutely! While this recipe shines with salmon’s rich flavor, you can swap in trout, cod, or even shrimp to customize the bowl to your liking. Just be mindful of cooking times and seasoning adjustments.
Is quinoa the only grain option for this recipe?
No, you can substitute quinoa with other grains like couscous, bulgur, or farro if you prefer. Each will offer a different texture and flavor, but quinoa’s nutty taste and protein content make it a perfect partner for the spiced salmon.
How can I make the cucumber-dill salad last longer?
The salad is best eaten fresh, but to extend its life, store it separately in an airtight container and keep the dressing on the side until serving. This prevents the cucumbers from becoming soggy.
Can I prepare this recipe for meal prep lunches?
Yes! This bowl is fantastic for meal prep as long as you keep components like the salad and avocado separate until mealtime to preserve their freshness and texture.
What if I don’t have all the spices for the salmon?
No worries! Even just paprika, salt, and pepper can create a tasty base. Experimenting with what you have is part of the fun, and the lemon and quinoa will still brighten the dish beautifully.
Final Thoughts
Cooking the Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe is like inviting a little sunshine onto your plate. It’s nourishing, colorful, and full of bold flavors that feel both exciting and comforting. I encourage you to try this recipe soon—you’ll love how effortlessly it turns simple ingredients into a memorable meal that tastes like it took twice as long to make. Happy cooking!
Print
Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad is a nutritious and flavorful meal, combining perfectly seasoned salmon fillets with fluffy quinoa and a refreshing cucumber-dill salad. It’s a delightful balance of spices and fresh ingredients, ideal for a wholesome dinner in just 35 minutes.
Ingredients
Salmon
- 4 salmon fillets (about 4–6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1/2 lemon
Quinoa
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- Salt to taste
Cucumber-Dill Salad
- 1 cucumber (sliced thinly)
- 1/2 red onion (thinly sliced)
- 1/4 cup fresh dill (chopped)
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar (or lemon juice)
- Salt and pepper to taste
Garnish and Extras
- 1/4 avocado (sliced)
- Lemon wedges
- Fresh herbs (optional for garnish)
Instructions
- Prepare the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water. In a medium saucepan, combine quinoa with 2 cups of water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed and the quinoa is fluffy. Remove from heat and fluff with a fork.
- Season the Salmon: In a small bowl, mix paprika, ground cumin, ground coriander, ground turmeric, garlic powder, salt, and pepper. Rub this spice blend evenly over the salmon fillets. Drizzle with olive oil and lemon juice, making sure the fillets are well coated.
- Cook the Salmon: Heat a non-stick skillet over medium-high heat. Add the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crisp. Carefully flip and cook another 3-4 minutes or until the salmon is cooked through but still moist inside.
- Prepare the Cucumber-Dill Salad: In a medium bowl, combine thinly sliced cucumber, red onion, and chopped dill. Dress with olive oil, white wine vinegar (or lemon juice), salt, and pepper. Toss gently to combine and let it marinate briefly.
- Assemble the Bowls: Divide the cooked quinoa evenly among four bowls. Top each with a salmon fillet, a generous portion of cucumber-dill salad, slices of avocado, and garnish with lemon wedges and fresh herbs if desired.
Notes
- Quinoa can be cooked ahead of time and stored refrigerated for up to 3 days.
- Adjust the spices on salmon according to your taste preferences; adding chili powder or cayenne can add heat.
- The cucumber-dill salad is best served fresh but can be prepared an hour ahead to let flavors meld.
- Use vegetable broth instead of water for cooking quinoa for richer flavor.
- For extra crunch, add toasted nuts or seeds on top of the salad.
- This recipe can be easily doubled to serve more people.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
