Salmon & Quinoa Harvest Bowl with Creamy Matcha Dressing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 1
- Yield: 1 servings
Ingredients
- 1 salmon fillet
- ½ cup quinoa
- 1 carrot, to roast
- A few radishes, to roast
- 4 asparagus spears, to roast
- 1 cucumber, thinly sliced
- ½ avocado, sliced
Sauce
- 1 teaspoon matcha
- 4 teaspoons liquid cream
- Juice from ½ lemon
Optional:
- Black and white sesame seeds
Preparation
-
Step 1 Cook the Quinoa
Cook the quinoa in a pan of boiling salted water according to the instructions on the packet. Drain and set aside.
-
Step 2 Prepare the Dressing
In a small bowl, whisk together matcha, cream, and lemon juice until smooth.
-
Step 3 Roast the End-of-Season Vegetables
Preheat the oven to 400°F (200°C). Peel and slice the carrot and radishes. Toss with olive oil, salt, and pepper, and roast for 15-20 minutes, or until tender.
-
Step 4 Cook the Salmon
Heat a frying pan over medium heat, drizzle with olive oil, and cook the salmon for 5 minutes on each side until cooked through. Set aside.
-
Step 5 Blanch the Asparagus
Remove the bottom part of the asparagus, cut into sections, and cook in a pan of boiling salted water for 3 minutes. Transfer to cold water to retain their green color.
-
Step 6 Assemble the Bowl
Arrange the quinoa, roasted carrots and radishes, avocado, cucumber, asparagus, and salmon in a bowl. Drizzle with the creamy matcha dressing and sprinkle with sesame seeds for an added crunch.
