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Sweet Chili Salmon & Asparagus Quinoa Bowl

Seared salmon filets with sweet and spicy chili sauce, served over quinoa with crisp asparagus, radishes and cilantro. 
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 543 Fat: 12g Carbs: 45g Protein: 32g

ABOUT THE DISH

Flavor-packed, and nutrient-dense, these quick and easy quinoa bowls are perfect for weeknight meals.  Once you have the technique down for making this sweet & spicy chili sauce, you’ll want to top everything with it!

Ingredients
Quinoa
Sambal
Sugar
Tamari
Rice Vinegar
Garlic
Cilantro
Shallot
Asparagus
Radishes
Green Onions
Salmon Filets

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Simmer To stew gently below or just at boiling point.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Small pot

Medium pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Peel and mince shallot. Mince or grate garlic. Rough chop cilantro. Remove root from green onion; discard root, then bias slice. Trim 1” off bottom of asparagus; discard ends, then bias slice asparagus into 1” pieces. Thinly slice radishes. Remove salmon from package; rinse and pat dry.

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Step 2: COOK THE QUINOA

Place quinoa and 1¾ cup water in a small pot over low heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min or until water is completely absorbed and quinoa is tender. While quinoa is cooking, begin to sear salmon (Step #3).

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Step 3: SEAR THE SALMON

Heat 2 Tbsp. oil in a medium pan over medium heat. Season salmon with a pinch of salt and pepper. When pan is hot, sear until golden brown on both sides, about 2-3 min per side. Remove salmon from pan and set aside. USDA recommends cooking salmon to an internal temperature of 145ºF.

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Step 4: MAKE THE CHILI SAUCE

Add garlic and shallot to pan used to sear salmon. Cook 1-2 min until lightly softened. Add sembal, sugar, tamari, rice wine vinegar and 1 cup of water. Bring to a simmer and cook until sauce is reduced by half.

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Step 5: COOK THE ASPARAGUS

Add asparagus to sauce and sauté 3-4 min. Remove from heat and set aside.

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Step 6: PLATE YOUR DISH

Divide quinoa between two bowls. Top with asparagus and radishes. Place salmon fillets on top and pour remaining sauce over the salmon. Garnish with green onions and cilantro. Enjoy! Spoon on asparagus and pour remaining sauce over the salmon filets. Enjoy!