Try this Salmon & Mango Quinoa Bowl recipe, or contribute your own.
- Carbohydrate 94.0914336700336 g
- Cholesterol 110.24 mg
- Fat 32.2570471380471 g
- Fiber 19.9894609027599 g
- Protein 57.5820276094276 g
- Saturated Fat 4.70059138047138 g
- Serving Size 1 1 Serving (675g)
- Sodium 160.271043771044 mg
- Sugar 74.1019727672736 g
- Trans Fat 3.11876181818181 g
- Calories 861 calories
Step-by-step
- Preheat oven to 400 degrees
- Season salmon fillets with fresh squeezed lemon and Mrs. Dash, then bake for 25 minutes
- Dice mangos
- Dice avocados
- Cook quinoa
- Shred baked salmon and combine with mangos, avocados and quinoa
- Squeeze lemon and top with feta (optional) and hot sauce (optional)
Replacing frozen salmon fillets with fresh cuts alters the moisture loss during baking, requiring a watchful eye at the twenty-minute mark to prevent the protein from drying out completely before it hits the mixing bowl. When building grain bowls containing delicate fruit and dense grains, managing the thermal gradient between the hot components and the cold garnishes dictates the final mouthfeel. Cold diced mango and avocado introduce high water content that can rapidly cool the surrounding quinoa, meaning simultaneous preparation of the grains and protein matters immensely.
Mastering the Assembly Sequence
Roasting the fish at 400 degrees Fahrenheit for twenty-five minutes ensures the interior flakes easily while developing a lightly browned exterior. While the fish bakes, rinsing the dry quinoa thoroughly under cold running water removes bitter saponins from the seed coat before boiling it in a covered saucepan. Shredding the warm salmon directly into the room-temperature grain mixture allows the fats from the fish to coat the individual quinoa rings without melting the diced avocado into a paste. Adding acidic lemon juice cuts through the rich fats provided by both the avocado and the optional feta cheese.
- If the avocado appears too firm, store it in a paper bag with a banana for twenty-four hours to accelerate softening through ethylene gas exposure.
- Rinse cooked quinoa in ice water if preferring a completely chilled grain bowl format.
