Seared Salmon Quinoa Bowl with Pickled Red Onions
Seared Salmon Quinoa Bowl with Pickled Red Onions
Ingredients
For the Pickled Red Onions
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For the Seared Salmon
- 4 salmon fillets, 6-ounce, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Bowl Assembly
- 2 avocado, ripe, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh dill, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Prepare the pickled red onions: In a small saucepan, combine apple cider vinegar, water, granulated sugar, and 1/2 teaspoon salt. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved. Remove from heat. Place the thinly sliced red onion in a heatproof jar or bowl. Pour the hot liquid over the onions, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (or up to several days).
⏱️ 5 min
- 2
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 3
Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and black pepper.
⏱️ 5 min
- 4
Sear the salmon: Heat olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down (if applicable) in the hot skillet. Cook for 4-6 minutes, until the skin is crispy and golden brown. Flip the salmon and cook for another 3-5 minutes, or until cooked through to your desired doneness (internal temperature of 145°F).
⏱️ 10 min
- 5
Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each bowl with a seared salmon fillet. Arrange diced avocado, diced cucumber, and halved cherry tomatoes around the salmon.
⏱️ 5 min
- 6
Garnish and serve: Spoon a generous amount of pickled red onions over each bowl. Garnish with fresh dill and serve immediately with lemon wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Seared Salmon Quinoa Bowl with Pickled Red Onions
Ingredients
For the Pickled Red Onions
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1/4 teaspoon salt
For the Seared Salmon
- 4 salmon fillets, 6-ounce, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Bowl Assembly
- 2 avocado, ripe, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh dill, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Prepare the pickled red onions: In a small saucepan, combine apple cider vinegar, water, granulated sugar, and 1/2 teaspoon salt. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved. Remove from heat. Place the thinly sliced red onion in a heatproof jar or bowl. Pour the hot liquid over the onions, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (or up to several days).
⏱️ 5 min - 2
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, and 1/4 teaspoon salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 3
Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and black pepper.
⏱️ 5 min - 4
Sear the salmon: Heat olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down (if applicable) in the hot skillet. Cook for 4-6 minutes, until the skin is crispy and golden brown. Flip the salmon and cook for another 3-5 minutes, or until cooked through to your desired doneness (internal temperature of 145°F).
⏱️ 10 min - 5
Assemble the bowls: Divide the cooked quinoa among four serving bowls. Top each bowl with a seared salmon fillet. Arrange diced avocado, diced cucumber, and halved cherry tomatoes around the salmon.
⏱️ 5 min - 6
Garnish and serve: Spoon a generous amount of pickled red onions over each bowl. Garnish with fresh dill and serve immediately with lemon wedges on the side.
⏱️ 5 min