Citrus Salmon Bowl

A refreshing take on everyday salmon, this recipe brings together citrus notes and fresh textures for a clean, well-balanced plate. Easy to prepare and ideal for any time of the day.

Citrus Salmon Bowl

A refreshing take on everyday salmon, this recipe brings together citrus notes and fresh textures for a clean, well-balanced plate. Easy to prepare and ideal for any time of the day.

Serves 4

Total Time Prep: 20 mins, Cook: 15 mins

Ingredients

For the salmon
Fresh chilled salmon fillets	4 (about 150–180g each)
Olive oil	2 tbsp
Garlic cloves, minced	2
Lemon (zest and juice)	1
Honey	1 tbsp
Dijon mustard (optional)	1 tsp
Dried oregano or mixed herbs	1 tsp
Salt and black pepper	To taste
For the quinoa salad
Quinoa, rinsed	1 cup
Water or vegetable stock	2 cups
Cucumber, diced	1/2
Cherry tomatoes, halved	1 cup
Red onion, finely chopped	1/4
Extra virgin olive oil	2 tbsp
Lemon juice	1 tbsp
Salt and black pepper	To taste
Fresh parsley, chopped

Cooking Method

Step 01	In a bowl, combine olive oil, garlic, lemon zest, lemon juice, honey, mustard, dried herbs, salt and black pepper. Mix well to form a marinade.
Step 02	Coat the salmon fillets evenly with the marinade and let them rest for 10 to 15 minutes.
Step 03	Cook the quinoa by bringing water or stock to a boil. Add quinoa, reduce heat and simmer for 12 to 15 minutes until fluffy. Set aside to cool slightly.
Step 04	In a mixing bowl, combine cooked quinoa, cucumber, cherry tomatoes and red onion. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.
Step 05	Heat a grill pan over medium-high heat. Cook salmon fillets for 3 to 4 minutes per side, or until cooked through and lightly charred on the outside.
Step 06	Plate the quinoa salad and top with grilled salmon. Garnish with fresh parsley and serve warm or at room temperature.