Salmon, Mango, and Quinoa Bowl
Recipe - ShopRite of Norwalk
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
Native Forest Unsweetened Light Organic Coconut Milk, 13.5 fl oz
$3.49$0.26/fl oz
Pacific Foods Organic Unsalted Chicken Stock, 32 oz
$4.69$0.15/fl oz
Bowl & Basket Curry Powder, 1.8 oz
On Sale!
$1.49 was $2.69$0.83/oz
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz
$9.99$0.62/oz
Minute Brown Rice & Quinoa, 8.8 oz
$2.59$0.29/oz
Wholesome Pantry Organic Baby Spinach, 16 oz
$5.99$0.37/oz
Fresh Tray Wrapped Atlantic Salmon Fillet
On Sale! Limit 4 lbs
$8.99 avg/ea was $9.99 avg/ea$8.99/lb
Morton Kosher Salt, Coarse, 16 Ounce
$2.29$0.14/oz
Wesson Pure Canola Oil, 1 gal
On Sale! Limit 4
$8.99 was $12.59$0.07/fl oz
Fresh Mango, each
$1.50
Fresh Red Cabbage
$4.47 avg/ea$1.49/lb
Fresh Cucumber, each
$0.89
Fresh Cilantro, bunch
$1.69
Goodness Gardens Farm Fresh Basil, 2 oz
$3.49$1.75/oz
Fresh Limes, 2 lb bag
$4.99
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.