Honey Mustard Glazed Salmon and Quinoa Bowl
Lia Soneson
This heart healthy, honey mustard salmon bowl is the latest answer to our weeknight dinner woes. Succulent salmon, zippy red onion, and crunchy kale are tenderly roasted on a rimmed baking sheet, while the nutty quinoa is tossed in a tangy vinaigrette. Served with an array of colorful toppings, this meal has it all!
Honey Mustard Glazed Salmon and Quinoa Bowl
Serves 4
Ingredients:
1 cup red quinoa
2 cups vegetable stock
1-1/2 lbs salmon fillet
4 tablespoons butter
1/2 tablespoon honey
1 tablespoon spicy brown mustard
4 cloves garlic, minced
1/2 teaspoon smoked paprika
1 teaspoon lemon juice
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
1 red onion, sliced pole-to-pole
1 bunch kale, with ribs removed
Dressing Ingredients:
4 tablespoons olive oil
1 tablespoon apple cider vinegar
1/4 teaspoon Kosher salt
1/8 teaspoon freshly cracked black pepper
1 teaspoon honey
1 tablespoon Dijon mustard
1/2 small shallot, minced
Toppings:
2 avocados, sliced
1/4 red cabbage, finely sliced
2 oz feta cheese, crumbled
12 cherry tomatoes, halved
1 tablespoon chives, chopped
Directions:
1. IN A MEDIUM POT, bring the vegetable stock to a boil. Add the quinoa, cover, and reduce the heat to a low simmer for 15 minutes, stirring occasionally. Quinoa is done when the liquid has been absorbed and the quinoa is tender. Remove from heat and set aside.
2. MEANWHILE, PREHEAT THE OVEN TO 375 F. Prepare the salmon by rinsing and patting it dry.
3. MELT THE BUTTER, THEN WHISK IN THE HONEY, BROWN MUSTARD, GARLIC, PAPRIKA, LEMON JUICE, SALT, AND PEPPER. Place the salmon in the middle of a baking sheet, surrounded by the sliced onion. Slather the onion and salmon with the melted butter mixture. Roast for 10 minutes. Using tongs, toss in the kale. Continue to bake for 5-10 minutes until the salmon is cooked through, the onions are caramelized, and the kale is crispy. Remove from oven.
4. PREPARE THE DRESSING BY WHISKING ALL OF THE DRESSING INGREDIENTS TOGETHER IN A SMALL BOWL, OR WIDE-MOUTHED JAR. Drizzle half the dressing on the cooked quinoa, and toss until the grains are evenly coated.
5. WITH THE QUINOA AS THE BASE LAYER, ADD THE BAKED SALMON, KALE, AND ONIONS ON TOP. Drizzle with the remaining dressing. Generously garnish with the avocado, red cabbage, feta, tomatoes, and chives. Sprinkle with additional salt and pepper to taste.