Salmon, Mango, and Quinoa Bowl
Recipe - ShopRite of Hatfield
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
Bowl & Basket Light Unsweetened Coconut Milk, 13.5 fl oz
$1.79$0.13/fl oz
Cento Low Sodium Chicken Stock, 32 fl oz
$3.69$0.12/fl oz
Simply Organic Curry Powder, 3.00 oz
$4.99$1.66/oz
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz
On Sale! Limit 4
$8.99 was $9.99$0.56/oz
Pereg Quinoa Vegetables, 10.58 oz
$5.49$0.46/oz
Fresh Express Baby Spinach, 5 oz
2 for $5.00
$2.50 was $3.79$0.50/oz
Fresh Premium Atlantic Salmon Fillet
On Sale!
$9.99/lb was $10.99/lb$9.99/lb
Badia Kosher Salt, 8 oz
On Sale!
$2.49 was $3.29$0.31/oz
Wesson Pure Canola Oil, 64 fl oz
On Sale! Limit 4
$4.99 was $7.99$0.08/fl oz
Fresh Mango, 1 each
$1.39
Red Cabbage, 3 pound
$3.87 avg/ea$1.29/lb
Fresh Cucumber, 1 each
3 for $1.99
$0.66 was $0.89
Fresh Cilantro, 1 bunch, 1 each
$0.99
Fresh Basil in Bag, 3 oz
$3.49$1.16/oz
Fresh Lime, 1 each
$0.59
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.