Zesty Salmon Bowl
January 01, 2016 | Serves 2
For the Salmon:
- 2 x Salmon Fillets
- Juice and Zest of 1 Lime
- 1 Tablespoon of Tamari
- 1 Tablespoon of Honey
- 1 Clove of Garlic
Fro the Quinoa:
- 2 Cups of Cooked Quinoa
- tablespoons of Pomegranate Seeds
- 2 Tablespoons of Olive Oil
- Juice of 1 Lemon
- 1 Avocado
After all the rich flavours of Christmas, my body is crying out for fresh, zesty tastes. This nourishing salmon bowl is packed with refreshing and zingy flavours and full of protein, antioxidants and healthy fats to help put the pep back in your step. The salmon is baked in the most gorgeous lime and honey glaze and served with creamy avocado and fluffy lemon quinoa bursting with bright pomegranate seeds. Bright and sunny looking and fantastic for you, it’s just what you need to prevent any January blues.
Preheat the oven to 200’C.
Combine the lime zest and juice, tamari, honey and minced garlic in a bowl. Line a roasting tray with tinfoil and lay the salmon fillets out on it. Drizzle half of the marinade over the fillets and pop them in the oven for about 10 minutes.
Combine the lemon and olive oil. Add the quinoa and pomegranate seeds to a large bowl and drizzle in the lemon mixture. Toss well.
Divide the quinoa between your two serving bowls.
The salmon is done when the inside is opaque and it flakes easily, this should take about 10-12 minutes depending on the thickness of your fillets. When it’s ready, place one fillet on top of the quinoa in each bowl, you can drizzle on the remaining marinade if you like.
Cut the avocado in half, remove the skin and slice it. Add a half to each bowl and serve with a wedge of lime.