Salmon, Mango, and Quinoa Bowl
Recipe - Gourmet Garage of Tribeca
Salmon, Mango, and Quinoa Bowl
Prep Time15 Minutes
Servings2
Cook Time20 Minutes
Ingredients
1 cup light coconut milk
1 cup low-sodium chicken stock
1 tablespoon curry powder
1 teaspoon honey
1 cup quinoa, rinsed
2 cups baby spinach
2 (6-ounce) skin-on salmon fillets
1/2 teaspoon kosher salt
1 tablespoon canola oil
1 large mango (about 1 cup), diced
1 cup red cabbage, shredded
1/2 cup cucumber, peeled and diced
1 tablespoon cilantro, chopped
1 tablespoon fresh basil, chopped
2 lime wedges (optional)
Directions
- In a medium pot, bring coconut milk, stock, curry powder and honey to a boil. Once boiling, add quinoa and cover. Reduce heat to low and simmer for 15 to 20 minutes, until most of the liquid has absorbed. Add spinach; stir and cover. Allow to sit for 5 minutes.
- Season the salmon with salt. Heat oil over medium-high heat in a skillet. Once the oil is hot, place salmon skin-side down and cook for 4 minutes, until skin is golden and crisp. Flip salmon and cook for an additional 3 minutes, until the salmon is cooked to your liking and flakes easily with a fork.
- Divide quinoa between two plates and top with salmon, mango, cabbage, cucumber, cilantro, basil and a squeeze of lime juice if desired.
Nutritional Information
Calories 804; Protein 51 g; Carbohydrates 80 g; Fat 31 g; 35% Calories from Fat; Cholesterol 94 mg; Sodium 439 mg; Potassium 1902 mg; Fiber 11 g
15 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Native Forest Unsweetened Light Organic Coconut Milk, 13.5 fl oz
$4.49$0.33/fl oz
Not Available
Morton & Bassett 100% Organic Curry Powder, 2.1 oz
$11.99$5.71/oz
Alpha Honey Health Hanuka Manuka Honey, 8 oz
$33.99$4.25/oz
Quinoa Salmon Green Salad
$11.99$0.60/oz
Wholesome Pantry Organic Blend Baby Spinach & Baby Arugula, 5 oz
$4.99$1.00/oz
Teriyaki Salmon Fillet
$13.57 avg/ea$13.99/lb
Morton Kosher Salt, Coarse, 16 Ounce
On Sale! Limit 4
$2.09 was $2.59$0.13/oz
Wesson Pure Canola Oil, 40 fl oz
$10.99$0.27/fl oz
Mango Chunks Small
$7.19 avg/ea$8.99/lb
Red Cabbage, 3 pound
$4.47 avg/ea$1.49/lb
Seedless Cucumber, 1 each
$3.99
Cal-Organic Farms Organic Cilantro
$2.99
Gotham Greens Fresh Basil, 1.25 oz
$4.99$3.99/oz
Sprite Lemon-Lime Soda, 12 fl oz, 12 count
$14.99$0.10/fl oz
Nutritional Information
Calories 804; Protein 51 g; Carbohydrates 80 g; Fat 31 g; 35% Calories from Fat; Cholesterol 94 mg; Sodium 439 mg; Potassium 1902 mg; Fiber 11 g
Directions
- In a medium pot, bring coconut milk, stock, curry powder and honey to a boil. Once boiling, add quinoa and cover. Reduce heat to low and simmer for 15 to 20 minutes, until most of the liquid has absorbed. Add spinach; stir and cover. Allow to sit for 5 minutes.
- Season the salmon with salt. Heat oil over medium-high heat in a skillet. Once the oil is hot, place salmon skin-side down and cook for 4 minutes, until skin is golden and crisp. Flip salmon and cook for an additional 3 minutes, until the salmon is cooked to your liking and flakes easily with a fork.
- Divide quinoa between two plates and top with salmon, mango, cabbage, cucumber, cilantro, basil and a squeeze of lime juice if desired.