Ingredients:

  • 2 salmon fillets, about 6 oz (170g) each
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon sea salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 teaspoon smoked paprika (5ml) (optional)
  • 1 cup cooked quinoa (200g)
  • 1 cup cooked edamame (150g), shelled
  • 1/2 avocado, sliced
  • 1/2 cucumber, thinly sliced
  • 1/2 cup shredded carrots (50g)
  • 1/4 cup pickled ginger (50g)
  • 2 spring onions (scallions), thinly sliced
  • 1 sheet of nori seaweed, cut into thin strips (optional)
  • 2 tablespoons rice vinegar (30ml)
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 teaspoon honey or maple syrup (5ml)
  • 1/2 teaspoon grated fresh ginger (2.5ml)
  • 1/4 teaspoon red pepper flakes (1.25ml) (optional)
  • Sesame seeds (optional)
  • Sriracha mayo (optional)
  • Everything bagel seasoning (optional)

Instructions:

  1. Cook the quinoa and edamame according to package directions. Slice the avocado, cucumber, spring onions, and nori (if using).
  2. Whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, and red pepper flakes (if using) in a small bowl.
  3. Pat the salmon fillets dry with paper towels. Season with salt, pepper, and smoked paprika (if using). Heat the olive oil in a non-stick frying pan over medium-high heat. Place the salmon fillets, skin-side down (if using skin on), in the pan. Cook for 4-5 minutes per side, or until cooked through and flakes easily with a fork. (Internal temperature should reach 145°F/63°C).
  4. Divide the cooked quinoa and edamame between two bowls. Top with the cooked salmon, sliced avocado, cucumber, shredded carrots, pickled ginger, and spring onions.
  5. Drizzle the dressing over the bowls.
  6. Garnish with sesame seeds, sriracha mayo (if using), and nori strips (if using). Serve immediately.