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Vibrant Mediterranean Roasted Salmon and Vegetable Quinoa Bowl | TOM TO TABLE

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You’ve seen my Fattoush (http://tomtotable.com/roasted-zucchini-bell-pepper-fattoush-garlic-quinoa/), now I have another bowl of Mediterranean goodness for you. This time with a Mediterranean roasted salmon with vegetable quinoa bowl. You’re going to love the exciting flavors in every bite. Eating healthy can finally taste wonderful and it’s pretty filling too.

Vibrant Mediterranean Roasted Salmon and Vegetable Quinoa Bowl
Recipe adapted from http://www.youtube.com/JessicaYeeGavin

– Makes 4 servings
For the Vegetable Quinoa:
1 cup quinoa, dried and rinsed
1 Tbs. light olive oil
1 garlic clove, minced
2 cups water
1/2 tsp. ground sumac (optional)
1 cup Persian/English cucumbers diced
1 (10 oz. package) cherry tomatoes, sliced in half
1/2 medium red onion, diced
1 tray of ice
1 Tbs. fresh basil leaves, thinly sliced
2 scallions, chopped
1/4 cup fresh parsley, chopped

For the Salmon:
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 tsp. cumin
1/2 tsp. paprika
4 salmon filets
2 lemons, quartered

1. In a small pot on medium-low heat, add oil and garlic.
2. Let the garlic become fragrant after 30 seconds and toss in the quinoa. Combine well and stir for 1 minute until quinoa is heated up.
3. Add water and let it come to a boil. Cover with a lid, turn heat to low and set timer for 20 minutes.
4. Meanwhile, dunk the diced red onion in a bowl of water and ice.
5. After 20 minutes, turn off heat, add the sumac (optional), and combine well.
6. Add the cucumbers, cherry tomatoes and red onions and cover with a lid until you’re ready to serve
7. Preheat oven to broil.
8. In a small bowl, combine the salt, black pepper, cumin, and paprika.
9. Place the salmon fillets skin-side down in the middle and lemon wedges around it.
10. Sprinkle the spice blend on top.
11. Broil for 10 minutes. When done, carefully wedge a spatula between the meat and the skin and pull it off. The skin should stick to the baking sheet.
12. To serve, add the vegetable quinoa to the bowl, sprinkle scallions, and basil. Top it with a salmon fillet, and sprinkle parsley and place the roasted lemon wedges to the side to squeeze on top of the salmon.

All filmed on a Sony RX100 M4 and Fuji X100T
Edited on Adobe Premiere Pro
Music courtesy of Gurty Beats. soundcloud.com/gurtybeats