Baked Salmon and Quinoa Power Bowls

Easy to prepare, these tasty quinoa power bowls make a healthy and satisfying dinner.

Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes (+1 hour 20 minutes standing time)
Serves: 12

Ingredients

• 4 radishes, thinly sliced
• 1/4 cup (60 mL) rice wine vinegar
• 2 tbsp (30 mL) granulated sugar

Baked Salmon

• 1 tbsp (15 mL) Dijon mustard
• 1 tbsp (15 mL) Mirage Margarine, melted
• 1 tbsp (15 mL) soy sauce
• 1 tbsp (15 mL) minced fresh ginger
• 2 cloves garlic, minced
• 1 tsp (5 mL) brown sugar
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) pepper
• Pinch hot pepper flakes
• 2 tbsp (30 mL) vegetable oil
• 4 skin-on salmon fillets (5 to 6 oz/150 to 175 g each)

Quinoa Power Bowls

• 1/4 cup (60 mL) soy sauce
• 2 tbsp (30 mL) Mirage Margarine, melted
• 2 tbsp (30 mL) sesame oil
• 1 tbsp (15 mL) brown sugar
• 2 garlic cloves, minced
• Juice of 1/2 lime
• 2 cups (500 mL) cooked quinoa, warm
• 2 small avocados, halved, pitted, peeled and sliced
• 4 green onions, thinly sliced

Directions

1. Preheat oven to 425˚F (220˚C). In small bowl, stir together radishes, vinegar and sugar. Let stand for 10 to 15 minutes or until ready to use; drain and set aside.

Baked Salmon

1. In small bowl, combine mustard, melted margarine, soy sauce, ginger, garlic, brown sugar, salt, pepper and hot pepper flakes.
2. Place salmon in large reusable plastic bag; add mustard mixture. Refrigerate for at least 1 hour or up to 2 hours.
3. Heat oil in large non-stick skillet set over medium-high heat; cook salmon for 30 to 60 seconds on each side or until seared and golden brown on the outside but still raw on the inside.
4. Transfer salmon skin-side down to parchment paper–lined baking sheet. Bake for 8 to 10 minutes or until salmon flakes when tested. Let stand for 5 minutes.
5. In a small bowl, whisk together soy sauce, melted margarine, sesame oil, brown sugar, garlic and lime juice.

Bowls

1. Divide quinoa among 4 bowls. Top with salmon, avocado slices, pickled radishes and green onions. Drizzle with soy-sesame sauce.

Chef’s Tips

• Substitute cucumber slices for radishes if desired.  
• Substitute rainbow trout or Arctic char for salmon if preferred.

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