Salmon, Mango, and Quinoa Bowl

Recipe - ShopRite Liquors of Franklin Boro

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

Servings

Shop Ingredients

Makes 2 servings

1 cup light coconut milk

Not Available

1 cup low-sodium chicken stock

Not Available

1 tablespoon curry powder

Not Available

1 teaspoon honey

Not Available

1 cup quinoa, rinsed

Not Available

2 cups baby spinach

Not Available

2 (6-ounce) skin-on salmon fillets

Not Available

1/2 teaspoon kosher salt

Not Available

1 tablespoon canola oil

Not Available

1 large mango (about 1 cup), diced

Not Available

1 cup red cabbage, shredded

Not Available

1/2 cup cucumber, peeled and diced

Not Available

1 tablespoon cilantro, chopped

Not Available

1 tablespoon fresh basil, chopped

Not Available

2 lime wedges (optional)

Not Available

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.