Spiced Salmon Bowls

Serves 4 | Prep Time: 10 minutes | Cook Time: 15-20 minutes

The bowl is the week is designed for you to mix in whatever vegetables you have on hand. I had arugula, cucumber and broccoli left in my version.

Ingredients

2 pounds salmon fillet with skin (wild preferably)
1 tablespoon ancho chili powder
1 tablespoon smoked paprika
1/2 teaspoon cumin
1 teaspoon garlic powder
4 cups cooked quinoa
1 cucumber, thinly sliced
2-3 tablespoons of toasted almonds (or any kind of nut or seed)
2 handfuls arugula
1/2 cucumber, sliced
2 cups roasted broccoli (optional)
Kosher salt to taste
Lemon juice
Extra virgin olive oil

Chef Tips

If you like fish skin as much as I do, turn it into a crunchy snack or addition to your bowls. Simply lay the skin on a piece of lightly oiled parchment. Season lightly with salt. Bake in a 350F oven for about 25-30 minutes or until dried and crispy. Allow to sit out room temperature for 10 minutes before trying.

Preparation

Step 1 (for the salmon)

Preheat broiler with the rack on the upper third of the oven. Mix together ancho chili powder, paprika, cumin, and garlic powder. Season salmon with salt and the ancho chili mixture. Place on a parchment lined sheet tray and broil for about 5-6 minutes. The meat will have a wonderful bronze color when done.

Step 2

Mix together the quinoa, cucumber, almonds, arugula and broccoli. Season with a good squeeze of lemon juice, some olive oil, salt and pepper. Mix to combine and taste for seasoning. Serve in bowls and top with salmon and some skin if using.