Description
This Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad offers a flavorful, healthy meal combining perfectly cooked salmon seasoned with smoky spices, fluffy quinoa, and a refreshing cucumber-dill yogurt salad. It’s a Mediterranean-inspired dish that’s quick to prepare and ideal for a nutritious lunch or dinner.
Ingredients
Scale
For the Salmon:
- 4 salmon fillets (about 5 oz each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
For the Quinoa:
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
For the Cucumber-Dill Salad:
- 1 cup chopped cucumber
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 1 tablespoon olive oil (for dressing)
- Salt and pepper to taste
Instructions
- Prepare the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a saucepan, combine the quinoa and 2 cups of water or vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes.
- Season the Salmon: While the quinoa cooks, mix smoked paprika, ground cumin, garlic powder, cayenne pepper (if using), salt, and black pepper in a small bowl. Rub this spice blend evenly over each salmon fillet, ensuring full coverage.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the seasoned salmon fillets. Cook for 3 to 4 minutes on each side or until the salmon is cooked through and has a golden crust on the outside.
- Make the Cucumber-Dill Salad: In a bowl, combine chopped cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, olive oil, salt, and pepper. Mix well to combine all flavors evenly.
- Assemble the Bowl: Divide the cooked quinoa evenly among four serving bowls. Place one salmon fillet on top of each quinoa bed. Add a generous scoop of the cucumber-dill salad on the side. Serve immediately while warm.
Notes
- You can substitute brown rice or couscous instead of quinoa for variation.
- Add avocado slices, arugula, or pickled onions to enhance the flavor and texture of the bowl.
- For a dairy-free version, use a plant-based yogurt alternative instead of Greek yogurt in the cucumber-dill salad.
