- Prep time 15 minutes
- Total time 45 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Coconut Milk Dressing:
Grilled Salmon & Quinoa Bowl:
Method
Coconut Milk Dressing In bowl, whisk together coconut milk, lemon juice, fish sauce, brown sugar and garlic. While whisking, slowly drizzle in oil in thin stream. Season lightly with salt and pepper; set aside in refrigerator.
Grilled Salmon & Quinoa Bowl In medium saucepan over high heat, bring vegetable broth to boil. Stir in quinoa, cover, and reduce heat to low. Cook quinoa until liquid has completely evaporated, about 25 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff quinoa with fork.
Meanwhile, brush salmon with oil; season with salt and pepper. In large grill pan over medium-high heat, cook salmon, turning halfway through cooking time, about 6 minutes. Transfer salmon to plate and, while still very hot, brush salmon with hoisin sauce.
Divide quinoa among 4 bowls. Top each with salmon, spinach, red pepper, cantaloupe, radishes, avocados, cashews, green onions and cilantro, and jalapeño, if using. Serve with lemon wedges and reserved Coconut Milk Dressing.
Nutritional facts Per serving: about
- Iron 5.7 mg
- Fibre 12 g
- Sodium 600 mg
- Sugars 12 g
- Protein 38 g
- Calories 935
- Total fat 63 g
- Cholesterol 70 mg
- Saturated fat 14 g
- Total carbohydrate 54 g
