Salmon, Mango, and Quinoa Bowl
Recipe - FAIRWAY MARKET OF 74TH STREET
Salmon, Mango, and Quinoa Bowl
Prep Time15 Minutes
Servings2
Cook Time20 Minutes
Ingredients
1 cup light coconut milk
1 cup low-sodium chicken stock
1 tablespoon curry powder
1 teaspoon honey
1 cup quinoa, rinsed
2 cups baby spinach
2 (6-ounce) skin-on salmon fillets
1/2 teaspoon kosher salt
1 tablespoon canola oil
1 large mango (about 1 cup), diced
1 cup red cabbage, shredded
1/2 cup cucumber, peeled and diced
1 tablespoon cilantro, chopped
1 tablespoon fresh basil, chopped
2 lime wedges (optional)
Directions
- In a medium pot, bring coconut milk, stock, curry powder and honey to a boil. Once boiling, add quinoa and cover. Reduce heat to low and simmer for 15 to 20 minutes, until most of the liquid has absorbed. Add spinach; stir and cover. Allow to sit for 5 minutes.
- Season the salmon with salt. Heat oil over medium-high heat in a skillet. Once the oil is hot, place salmon skin-side down and cook for 4 minutes, until skin is golden and crisp. Flip salmon and cook for an additional 3 minutes, until the salmon is cooked to your liking and flakes easily with a fork.
- Divide quinoa between two plates and top with salmon, mango, cabbage, cucumber, cilantro, basil and a squeeze of lime juice if desired.
Nutritional Information
Calories 804; Protein 51 g; Carbohydrates 80 g; Fat 31 g; 35% Calories from Fat; Cholesterol 94 mg; Sodium 439 mg; Potassium 1902 mg; Fiber 11 g
15 minutes
Prep Time
20 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Native Forest Unsweetened Light Organic Coconut Milk, 13.5 fl oz
$4.49$0.33/fl oz
Pacific Foods Organic Unsalted Chicken Stock, 32 oz
$6.99$0.22/fl oz
McCormick Gourmet Organic Curry Powder, 1.75 oz
$6.49$3.71/oz
Nature Nate's 100% Pure Organic Raw & Unfiltered Honey, 16 oz
$11.29$0.71/oz
Roland Vegetable Mix Quinoa, 5.46 oz
On Sale! Limit 4
$5.09 was $5.29$0.93/oz
Organicgirl Baby Spinach, 5 oz
$4.49$0.90/oz
Fresh Faroe Island Salmon Fillet
$15.99/lb$15.99/lb
Fairway Kosher Salt , 14.1 oz
$5.28 avg/ea$0.37/oz
Wesson Pure Canola Oil, 1 gal
On Sale! Limit 4
$19.39 was $21.99$0.15/fl oz
Fresh Honey Mango, each
$2.99
Fresh Express Shredded Red Cabbage, 8 oz
$2.99$0.37/oz
Fresh Cucumber, each
$1.50
Cal-Organic Farms Organic Cilantro
On Sale!
$1.79 was $2.49
Gotham Greens Fresh Basil, 1.25 oz
$4.99$3.99/oz
Fresh Limes, 2 lb bag
$5.99
Nutritional Information
Calories 804; Protein 51 g; Carbohydrates 80 g; Fat 31 g; 35% Calories from Fat; Cholesterol 94 mg; Sodium 439 mg; Potassium 1902 mg; Fiber 11 g
Directions
- In a medium pot, bring coconut milk, stock, curry powder and honey to a boil. Once boiling, add quinoa and cover. Reduce heat to low and simmer for 15 to 20 minutes, until most of the liquid has absorbed. Add spinach; stir and cover. Allow to sit for 5 minutes.
- Season the salmon with salt. Heat oil over medium-high heat in a skillet. Once the oil is hot, place salmon skin-side down and cook for 4 minutes, until skin is golden and crisp. Flip salmon and cook for an additional 3 minutes, until the salmon is cooked to your liking and flakes easily with a fork.
- Divide quinoa between two plates and top with salmon, mango, cabbage, cucumber, cilantro, basil and a squeeze of lime juice if desired.