Steakhouse Salmon Quinoa Bowl
Recipe - Stillwater
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
- Place the quinoa in a fine-mesh strainer and rinse under cold water for one minute, swishing while rinsing. Drain.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
SeaPak Morey's Seasoned Grill Wild Salmon Fillets, 10 Ounce
$8.99$0.90/oz
Land O Lakes Butter with Olive Oil & Sea Salt, Spreadable, 13 Ounce
$4.49$0.35/oz
Produce Lime, 1 Each
$0.99
Fresh Jalapeno Peppers, 0.1 Pound
$0.35 avg/ea$3.49/lb
Essential Everyday Honey, 24 Ounce
$8.19$0.34/oz
Pompeian Vinegar, Gourmet, Red Wine, 16 Fluid ounce
$2.49 was $3.19$0.16/fl oz
Quick & Easy Salsa, Pico De Gallo, 14 Ounce
$4.99 was $5.99$0.36/oz
Revol Greens Baby Arugula, 4 Ounce
$4.49$1.12/oz
Produce Ripe and Ready Avocado, 1 Each
$1.99
Morton Kosher Salt, Coarse, 16 Ounce
$2.59$0.16/oz
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.99$1.33/oz
Directions
- Place the quinoa in a fine-mesh strainer and rinse under cold water for one minute, swishing while rinsing. Drain.
- 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.
- 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.
- 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.
- 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.
- 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.
- To serve, divide mixture between two bowls. Top each with salmon and sliced avocado. Drizzle each with reserved dressing. Serve lime wedges alongside.