Salmon Bowl Recipe
pan seared Norwegian Kvarøy salmon* with chimichurri, brown rice and quinoa blend, avocado, grilled broccolini, crispy camote with chipotle aioli, pickled habanero and red onion, pepitas, organic arugula with lemon vinaigrette
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Ingredients
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Salmon and Chimichurri
Grains
Vegetables
Chipotle Aioli
Lemon Vinaigrette
Garnish
Method
Preparation of Grains
- 1
Cook Brown Rice and Quinoa
In a medium saucepan, combine 1 cup brown rice and 1 cup quinoa with 4 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes or until grains are tender. Drain any excess water and set aside.
Chimichurri Sauce
- 2
Prepare Chimichurri
In a food processor, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, salt, and black pepper. Pulse until finely chopped. Slowly drizzle in 2 tablespoons of olive oil while blending until well combined. Set aside.
Salmon Cooking
- 3
Sear the Salmon
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes or until the salmon is cooked through. Remove from heat and let rest.
Vegetable Preparation
- 4
- 5
- 6
Pickle the Habanero and Red Onion
Thinly slice the habanero and red onion. In a small bowl, mix them and set aside to pickle for about 10 minutes.
Chipotle Aioli
- 7
Make Chipotle Aioli
In a bowl, mix mayonnaise with chipotle in adobo sauce and lime juice. Stir until well combined. Set aside.
Lemon Vinaigrette
- 8
Prepare Lemon Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
Assembly
- 9
Assemble the Salmon Bowl
In a large bowl, layer the brown rice and quinoa mixture, followed by the seared salmon. Top with grilled broccolini, crispy camote, sliced avocado, pickled habanero and red onion, and a handful of arugula. Drizzle with chimichurri and lemon vinaigrette. Finish with a sprinkle of pepitas on top.
