Salmon Quinoa Bowl

Delicious quinoa bowl with salmon, mango slaw, edamame, cucumbers, cilantro and carrots. It's great for meal prep and is full of fresh flavor!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 621kcal

Author Katie G.

Ingredients

For the mango slaw:

1/2 ripe mango thinly sliced
1 cup thinly shredded purple cabbage
1/4 cup packed cilantro roughly chopped
1 green onion whites and tender green parts thinly sliced
1 tablespoons lime juice
1 tablespoons honey
1 teaspoon chili garlic sauce (like sriracha)
1/4 teaspoon kosher salt

For the salmon glaze:

3 tablespoons honey
2 tablespoons low sodium soy sauce or coconut aminos
1/2 tablespoon sesame oil
1 to 2 tablespoons chili garlic sauce or sriracha
2 cloves garlic minced

For the salmon bowl:

1 1/2 pounds salmon skinless
1 teaspoon kosher salt or to taste
1/2 teaspoon garlic powder or to taste
1/2 teaspoon smoked paprika or to taste
1 tablespoon sesame oil
2 1/2 cups cooked quinoa, for serving
2 to 4 of the following: shredded carrots, sliced cucumber, broccoli, avocado, edamame, fresh cilantro
Sesame seeds for garnish

Spicy Mayo (optional)

1/4 cup mayonnaise
1 tablespoon sriracha
2 teaspoons honey

Instructions

To make the slaw, combine the mango, cabbage, cilantro and green onions together in a large bowl. In a small bowl, whisk together the lime juice, honey, chili garlic sauce and salt. Pour the dressing over the slaw and stir until well combined. Cover and refrigerate to let marinate until ready to serve.
To make the glaze, whisk together the honey, soy sauce, sesame oil, garlic chili sauce, garlic and ginger in a medium bowl. Set aside.
Pat the salmon dry with paper towels. Slice the salmon into 1 1/2 to 2-inch chunks. Season the fish with salt, garlic powder and smoked paprika.
In a large nonstick skillet set over medium heat, heat the sesame oil. Add the salmon in a single layer and cook for 3 to 4 minutes per side, turning gently.
Reduce the heat to medium low and add the glaze, gently turning the salmon pieces to coat them. Continue heating and tossing until the glaze has thickened and is clinging to the fish.
Divide the quinoa between 4 bowls. Top with a portion of the cooked salmon, then add your desired vegetables, mango slaw and spicy mayo, if using.

Notes

Nutritional information includes salmon, glaze, quinoa, mango slaw and spicy mayo. Other toppings such as cucumbers, carrots and cilantro are not included in the nutritional information. If you want to cut the fat down, you can omit the spicy mayo.

Storage: Store fully assembled bowls in an airtight container in the refrigerate for up to 2 days. Serve cold. Or leave the components unassembled and reheat the salmon and quinoa before serving.

Other Toppings: Avocado, broccoli, feta cheese, mango salsa, pickled onions, pickled carrots, roasted zucchini, shaved brussels sprouts, stir fry vegetables, etc.

Nutrition