Mediterranean Salmon Bowl with Quinoa
This bowl embodies all the principles of the Mediterranean diet that I believe in: high-quality olive oil, fatty fish, varied vegetables, and a serving of whole grains. I recommend it to all my patients.
— Lea Ben Arie, Clinical Dietitian
Ingredientsfor 2 servings
- 300 g salmon fillet (cut into two equal portions)
- 0.75 cup white quinoa (well rinsed)
- 1.5 cups water (for cooking the quinoa)
- 1 pcs cucumber (cut into half-moons)
- 150 g cherry tomatoes (halved)
- 0.25 cup black olives (pitted)
- 1 pcs avocado (sliced)
- 1 pcs lemon (half squeezed for the marinade, half for serving after pan-searing)
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried za'atar
- ground black pepper (to taste)
Preparation Steps
- 1
Cook the quinoa: Bring 1.5 cups of water to a boil, add rinsed quinoa, lower the heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for an additional 5 minutes.
Rinsing the quinoa beforehand removes the saponin, which causes bitterness. - 2
Meanwhile, mix in a bowl: olive oil, minced garlic, lemon juice, za'atar, salt, and pepper. Place the salmon fillets in the bowl and marinate for 5-10 minutes.
Do not marinate for more than 10 minutes—the lemon juice's acidity will start to 'cook' the salmon. - 3
Heat a pan with a tablespoon of olive oil over medium-high heat. Sear the salmon for about 4-5 minutes on each side until golden brown on the top and bottom. The salmon should be slightly translucent pink in the center.
Patience! Do not move the salmon while cooking—let it release on its own. - 4
Assemble the bowls: Place a base of quinoa, and arrange the cucumber, tomatoes, olives, and avocado around it. Place the salmon on top and finish with a squeeze of lemon and a drizzle of olive oil.
Serve immediately—avocado oxidizes quickly.