Steakhouse Salmon Quinoa BowlSteakhouse Salmon Quinoa Bowl
Steakhouse Salmon Quinoa Bowl
Steakhouse Salmon Quinoa Bowl
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Recipe - Stillwater
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Steakhouse Salmon Quinoa Bowl
Prep Time30 Minutes
Servings2
Cook Time30 Minutes
Ingredients
2 Morey’s Wild Salmon Steakhouse
1 cup red quinoa
1 Tbsp. plus 2 teaspoons olive oil
Zest and juice of 1 lime, plus lime wedges for garnish
1/2 jalapeño pepper, finely minced
2 teaspoons honey
1 tablespoon red wine vinegar
1 cup prepared Pico de Gallo
2 cups arugula
1 avocado
Kosher salt
Coarsely ground black pepper
Directions
  1. Place the quinoa in a fine-mesh strainer and rinse under cold water for one minute, swishing while rinsing. Drain.
  2. In a medium saucepan, over medium-high heat, add 2 teaspoons of canola oil and the drained quinoa. Cook, stirring, for 1 minute. Add 2 cups water and 1/2 teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered for 15 minutes.
  3. Remove from heat and let stand, covered, for 10 minutes. Fluff the quinoa gently with a fork. If any liquid remains in the bottom of the pan or if the quinoa is still crunchy, return the pot to low heat and cook, covered, for another 5 minutes.
  4. While the quinoa is cooking, start the salmon. Cook Morey’s Wild Salmon Steakhouse according to package directions of your choice (baking or grilling methods recommended). Remove skin.
  5. In a small mixing bowl, whisk together the lime zest, lime juice, minced jalapeño, honey, red wine vinegar, and 1 tablespoon olive oil. Salt and pepper to taste.
  6. In a large mixing bowl, add the fluffed quinoa, Pico de Gallo, and all but 1 tablespoon of dressing. Toss to coat. Salt and pepper to taste. Add arugula and gently toss to coat.
  7. To serve, divide mixture between two bowls. Top each with salmon and sliced avocado. Drizzle each with reserved dressing. Serve lime wedges alongside.
30 minutes
Prep Time
30 minutes
Cook Time
2
Servings

Shop Ingredients

Makes 2 servings
2 Morey’s Wild Salmon Steakhouse
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Moreys Wild Salmon, Smoked, Classic, 4.5 Ounce
$7.99$1.78/oz
1 cup red quinoa
Not Available
1 Tbsp. plus 2 teaspoons olive oil
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Wild Harvest Olive Oil, Organic, Extra Virgin, 25.4 Fluid ounce
$11.49$0.45/fl oz
Zest and juice of 1 lime, plus lime wedges for garnish
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Produce Lime, 1 Each
$0.99
1/2 jalapeño pepper, finely minced
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Fresh Jalapeno Peppers, 0.1 Pound
$0.30 avg/ea$2.99/lb
2 teaspoons honey
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Essential Everyday Honey, 24 Ounce
$7.99 was $8.59$0.33/oz
1 tablespoon red wine vinegar
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Pompeian Vinegar, Gourmet, Red Wine, 16 Fluid ounce
$2.49 was $3.19$0.16/fl oz
1 cup prepared Pico de Gallo
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Quick & Easy Salsa, Pico De Gallo, 14 Ounce
$4.99 was $5.99$0.36/oz
2 cups arugula
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Revol Greens Baby Arugula, 4 Ounce
$3.99$1.00/oz
1 avocado
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Produce Ripe and Ready Avocado, 1 Each
$1.99
Kosher salt
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Morton Kosher Salt, Coarse, 16 Ounce
$2.49$0.16/oz
Coarsely ground black pepper
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Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$2.99 was $3.39$1.00/oz

Directions

  1. Place the quinoa in a fine-mesh strainer and rinse under cold water for one minute, swishing while rinsing. Drain.
  2. In a medium saucepan, over medium-high heat, add 2 teaspoons of canola oil and the drained quinoa. Cook, stirring, for 1 minute. Add 2 cups water and 1/2 teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered for 15 minutes.
  3. Remove from heat and let stand, covered, for 10 minutes. Fluff the quinoa gently with a fork. If any liquid remains in the bottom of the pan or if the quinoa is still crunchy, return the pot to low heat and cook, covered, for another 5 minutes.
  4. While the quinoa is cooking, start the salmon. Cook Morey’s Wild Salmon Steakhouse according to package directions of your choice (baking or grilling methods recommended). Remove skin.
  5. In a small mixing bowl, whisk together the lime zest, lime juice, minced jalapeño, honey, red wine vinegar, and 1 tablespoon olive oil. Salt and pepper to taste.
  6. In a large mixing bowl, add the fluffed quinoa, Pico de Gallo, and all but 1 tablespoon of dressing. Toss to coat. Salt and pepper to taste. Add arugula and gently toss to coat.
  7. To serve, divide mixture between two bowls. Top each with salmon and sliced avocado. Drizzle each with reserved dressing. Serve lime wedges alongside.