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GINGER SESAME SALMON QUINOA BOWLSSeafood Entrees
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Recipe detail

GINGER SESAME SALMON QUINOA BOWLS

Prep
15 Mins
Cook
30 Mins
Serves
2
Macros per serving
Calories
524
Protein
38g
Carbs
45g
Fat
22g

Instructions

6 steps

  1. 1Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C).
  2. 2Place salmon filets on a baking sheet lined with parchment paper and bake for about 15- 20 minutes, or air fry for 10-12 minutes, until the salmon is cooked through.
  3. 3In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic to create the Ginger Sesame Sauce.
  4. 4While the salmon is baking, assemble the bowls. Divide the cooked quinoa evenly between two bowls.
  5. 5Top each bowl with steamed broccoli, sliced carrots and the baked salmon filet.
  6. 6Drizzle the Ginger Sesame Sauce over the bowls, and garnish with sliced green onions and sesame seeds. 12 oz (340g) salmon filets 1 cup (185g) cooked quinoa 2 cups (180g) broccoli florets, steamed 1 medium (80g) carrot, julienned 2 green onions, thinly sliced for garnish Sesame seeds for garnish For the Ginger Sesame Sauce: 2 tbsp (30g) low-sodium soy sauce 1 tbsp (14g) sesame oil 1 tbsp (15g) rice vinegar 1 tbsp (6g) grated fresh ginger 1 tsp (7g) honey 1 clove (3g) garlic, minced
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