Description
A few months ago, I shared a spring version of my salmon and quinoa bowl. Now that it’s the heart of June and early summer produce becomes available, I can’t wait for you all to try my early summer version of this.
Ingredients
Units
Scale
For the blackened salmon:
- 1.5 lbs salmon
- 1/4 bunch cilantro or mint, chopped
- 1.5 teaspoons kosher salt
- 1/2 teaspoons brown sugar
- 1/2 teaspoons ground oregano
- 1/2 teaspoons paprika
- 1/2 teaspoons garlic powder
- 1/2 teaspoons black pepper
Roast Veg:
- 2 tablespoons neutral oil
- 1.5 teaspoons kosher salt
- 1 lb gold beets
- 1 lb red potatoes
- 1/2 lb carrots
Early Summer Quinoa Salad:
- 1 cup quinoa (uncooked)
- 1 & 1/2 ears of corn
- 2 small zucchini
- 1/2 bunch of cilantro or mint
- 1 jalapeno (deseeded)
Herby Lemon Vinaigrette:
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Honey
- 1 tablespoon Champagne vinegar
- 1 teaspoon Kosher salt
- 1/2 cup Olive oil
- 1/4 bunch Cilantro or mint
Instructions
Recipe – Blackened Salmon:
- Make the spice mix – combine the brown sugar, ground oregano, paprika, garlic powder, and black pepper.
- Portion salmon into 6-ounce pieces.
- Season the salmon with kosher salt, then the spice mixture, and chopped cilantro.
- Roast at 400°F for 8-10 minutes, or until salmon reaches 135°F at its thickest part.
Notes:
- Feel free to substitute chicken thighs or portobello mushrooms here instead of salmon.
Recipe – Roasted Veg:
- Slice vegetables: bias cut carrots, quarter beets, and halve potatoes.
- Toss vegetables in oil, salt, and pepper, and roast at 400°F until tender, about 25-30 minutes.
Note – The beets will likely need more time than the potatoes, so roast this on a separate sheet tray.
Recipe – Quinoa Salad:
- Prep all the vegetables: dice the zucchini (1/4″ square), chop the cilantro, dice the jalapenos, and slice the corn off the cob.
- Cook the quinoa: bring a pot of water to a boil. Once boiling, add salt (like pasta), and add the quinoa. Cook for 12 minutes, then taste and cook another minute as needed.
- Make the herby lemon vinaigrette. Add everything to a blender and blend until smooth.
- Toss cooled quinoa with all vegetables. Toss with ⅓ cup of the herby lemon vinaigrette and herbs. Taste, add more vinaigrette as desired, and serve alongside the roasted veg and salmon.
Notes
Note – Instead of making the herby lemon vinaigrette, you can toss the quinoa salad with lemon juice, olive oil, salt, and black pepper. Be sure to taste and adjust seasoning – it needs a lot more lemon juice, salt, and oil than you think!
- Prep Time: 20 minutes