This delicious gluten-free salmon bowl is packed with healthy nutrients including omega-3 fatty acids, vitamins, minerals, fiber and protein that provide antioxidants and promote wellness and overall vitality.
Serves 2
Ingredients (all organic/biodynamic):
- 2 salmon fillets (or other line-caught deep-water fish)
- 1/3 c. coconut aminos
- 2 pitted dates
- 3 Tbsp. water
- 4 garlic cloves
- 1/2 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. red pepper flakes
- 1 tsp. fresh grated ginger
- Freshly ground black pepper, to taste
- 1 c. quinoa
- 1 c. steamed broccoli florets
- 1 avocado, sliced
- Sesame seeds, for garnish
Instructions:
- Prepare the sauce: In a small blender, combine the coconut aminos, dates, water, garlic cloves, onion powder, smoked paprika, grated ginger, red pepper flakes, and black pepper.
- Marinate the salmon: Cover salmon fillets with sauce and marinate for 10 minutes to a few hours.
- Cook the quinoa: Thoroughly rinse the quinoa under cold water. Place rinsed quinoa in a medium saucepan with 2 cups of water. Bring to a boil, reduce heat to low, cover, and cook until the water is absorbed (about 15 minutes). Remove from heat and fluff with a fork.
- Cook the salmon: Preheat an air fryer to 400°F. Place marinated salmon fillets in the air fryer and cook for 7-9 minutes, depending on the size of the fillets. (If you don’t have an air fryer, cook in preheated oven at 400°F for 12 minutes or until cooked through.)
- Assemble the bowl: Divide the cooked quinoa among serving bowls. Top with steamed broccoli and sliced avocado. Place the baked salmon fillets on top. Garnish with sesame seeds.
- Serve and enjoy!
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