Southwest Salmon and Quinoa Bowls

cumin-rubbed salmon, sautéed squash, red quinoa, avocado, cilantro, lime

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 750 | Category: Gluten-Free, Pescatarian | Allergens: Contains Fish (Salmon). Processed in a facility that handles milk, eggs, soy, fish, shellfish and wheat | Excellent Source of: Fiber, Iron, Potassium, Protein, Vitamin C | Good Source of: Calcium, Vitamin A


Equipment:

  • - Chef's Knife
  • - Fine Mesh Strainer
  • - Large Nonstick Skillet
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Zester

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Avocado
  • - Cilantro
  • - Ground Cumin
  • - Lime
  • - Pico de Gallo
  • - Red Quinoa
  • - Salmon
  • - Sliced Yellow Squash

Wine Pairings by @grapefriend

An earthy Bordeaux will complement the savory cumin and earthy quinoa.

Beer Pairings

The dry and slightly sweet finish of a Blonde Ale will pair perfectly with the Mexican flavors in this dish.

TK Table Talk:

What is the best birthday you've ever had and how did you celebrate?

What To Do:

1. Salmon may arrive slightly frozen. Thaw as needed.

Southwest Salmon and Quinoa Bowls  - Step 1

2. Prep Ingredients: Coarsely chop cilantro. Grate zest from lime. Cut lime in half. Squeeze juice from one half and cut the other half into wedges. Slice avocado.

Southwest Salmon and Quinoa Bowls  - Step 2

3. Start Quinoa: Place quinoa in a fine-mesh strainer. Rinse under cold water for a solid minute, swishing quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.) In a medium saucepan, over medium-high heat, add 2 teaspoons oil and drained quinoa. Cook, stirring, for 1 minute.

4. Finish Quinoa: Add 1 cup water and ¼ teaspoon salt to pan. Bring to a rolling boil. Reduce heat to low and cook, covered, for 15 minutes. Remove pot from heat, and let stand COVERED, 5 minutes. Fluff quinoa gently with a fork. Stir in lime juice, lime zest and ONLY half of cilantro.

Southwest Salmon and Quinoa Bowls  - Step 3

5. Cook Salmon: Rub salmon with 2 teaspoons olive oil, cumin, and ¼ teaspoon each salt and pepper. Heat a large nonstick skillet over medium-high heat. Cook salmon 3 to 4 minutes on each side or until fish flakes with a fork. Remove from pan and keep warm. Wipe pan clean.

Southwest Salmon and Quinoa Bowls  - Step 4

6. Cook Squash: Heat 1 tablespoon olive oil in skillet. Add squash and season with ¼ teaspoon each salt and pepper. Sauté 5 minutes or until browned and tender.

To Serve: Divide quinoa evenly between 2 serving bowls. Top with salmon, squash, pico de gallo, avocado and cilantro. Serve with lime wedges.

Pro Tip:

Layer leftovers in a refrigerator dish and save for lunch tomorrow.

Spice It Up!: Add some chili powder and smoked paprika to the salmon rub.

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