AuthorMike EgrieCategoryDifficultyIntermediate
Salmon Quinoa Bowl
Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 1 cucumber
 ½ cup Kikkoman® rice vinegar
 1 cup quinoa
 2 cups water
 4 (5 oz) salmon fillets
 3 tbsp vegetable oil
 6 cups kale chopped
  cup Kikkoman® ponzu sauce
1

Start by carefully using a mandolin to cut cucumber into ribbons.

2

Pour rice vinegar over cucumber in a bowl and stir every few minutes for 20 minutes.

3

Meanwhile, pour quinoa and water into a pot and bring to a boil. Turn heat down to medium low and cook for approximately 15 minutes or until the quinoa has absorbed all of the water.

4

While quinoa is cooking, heat skillet to medium heat. Brush the salmon fillets with vegetable oil and place in pan skin side down.

5

Cook for 10 minutes on one side and then turn over and cook for another 3-5 minutes or until salmon is light pink and flaky.

6

To assemble quinoa bowl, start with the kale and add the ponzu sauce, massaging the kale for 1 minute. Add the quinoa and mix gently. Top with ribbons of cucumber and the salmon fillet.

Make it a Meal: The sky’s the limit when designing your own quinoa bowl, so try adding as many colors of the rainbow veggies like sliced red peppers, roasted, diced butternut squash and beets.

Kale can have a fibrous texture and a slightly bitter taste, but in a raw salad, many people prefer their salad to have a smoother, milder flavor. This is easily achieved if you take a few minutes to massage your kale. Simply take handfuls of kale in each hand (after the ribs have been taken out) and rub them together. After several minutes the cellular structure breaks down, and even the green color deepens.

Make it Gluten Free: Dependent on using a Gluten Free ponzu sauce.

Ingredients

 1 cucumber
 ½ cup Kikkoman® rice vinegar
 1 cup quinoa
 2 cups water
 4 (5 oz) salmon fillets
 3 tbsp vegetable oil
 6 cups kale chopped
  cup Kikkoman® ponzu sauce

Directions

1

Start by carefully using a mandolin to cut cucumber into ribbons.

2

Pour rice vinegar over cucumber in a bowl and stir every few minutes for 20 minutes.

3

Meanwhile, pour quinoa and water into a pot and bring to a boil. Turn heat down to medium low and cook for approximately 15 minutes or until the quinoa has absorbed all of the water.

4

While quinoa is cooking, heat skillet to medium heat. Brush the salmon fillets with vegetable oil and place in pan skin side down.

5

Cook for 10 minutes on one side and then turn over and cook for another 3-5 minutes or until salmon is light pink and flaky.

6

To assemble quinoa bowl, start with the kale and add the ponzu sauce, massaging the kale for 1 minute. Add the quinoa and mix gently. Top with ribbons of cucumber and the salmon fillet.

Salmon Quinoa Bowl
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