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
Scale
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
