Mediterranean Salmon Bowl with Toasted Cumin-Coriander Vinaigrette
25min
15min
4
485
Chef's Note
This recipe demonstrates the dry-roasting technique discussed in the blog post—toasting whole cumin and coriander seeds intensifies their flavor exponentially, allowing you to create a vibrant vinaigrette without excess salt. The salmon provides those crucial omega-3 fatty acids (EPA and DHA), while the walnuts add plant-based omega-3s (ALA) and extra crunch. Each serving contains approximately 2,000mg of omega-3s and only 180mg of sodium when using low-sodium broth, making this a powerhouse lunch for cardiovascular health.
Tags
Ingredients
1 pound salmon fillets, skin removed
1 tablespoon cumin seeds
1 tablespoon coriander seeds
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice, fresh
1 whole garlic clove, minced
1 cup quinoa, uncooked
2 cups low-sodium vegetable broth
2 cups cherry tomatoes, halved
1 large cucumber, diced
1/4 cup red onion, thinly sliced
4 cups baby spinach
1/3 cup walnuts, roughly chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
Instructions
- 1
Heat a dry skillet over medium heat. Add cumin and coriander seeds and toast for 2-3 minutes, shaking the pan frequently, until fragrant and slightly darkened. Remove immediately and let cool for 2 minutes.
- 2
Grind the toasted spices in a spice grinder or mortar and pestle until finely ground. Transfer to a small bowl and whisk with 2 tablespoons olive oil, lemon juice, minced garlic, and black pepper. Set vinaigrette aside.
- 3
In the same dry skillet, toast the walnuts over medium heat for 3-4 minutes until fragrant and lightly golden. Remove and set aside.
- 4
Rinse quinoa thoroughly. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
- 5
While quinoa cooks, pat salmon fillets dry with paper towels. Rub with remaining 1 tablespoon olive oil and season with smoked paprika and a pinch of black pepper.
- 6
Heat a non-stick skillet over medium-high heat. Add salmon and cook for 4-5 minutes per side until it flakes easily with a fork and reaches an internal temperature of 145°F. Remove from heat and let rest for 2 minutes, then break into large chunks.
- 7
Prepare the vegetables: combine cherry tomatoes, cucumber, red onion, and parsley in a bowl.
- 8
To assemble bowls, divide baby spinach among four bowls. Top each with a portion of quinoa, salmon chunks, vegetable mixture, and toasted walnuts.
- 9
Drizzle each bowl generously with the toasted spice vinaigrette. Serve immediately with extra vinaigrette on the side.
Nutrition Information (per serving)
485
32g
38g
22g
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