Salmon, Mango, and Quinoa BowlSalmon, Mango, and Quinoa Bowl
Salmon, Mango, and Quinoa Bowl
Salmon, Mango, and Quinoa Bowl
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Recipe - Price Rite of Worcester
Salmon, Mango, and Quinoa Bowl
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
  1. 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.
  2. 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.
  3. 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
1 cup light coconut milk
Not Available
1 cup low-sodium chicken stock
Not Available
1 tablespoon curry powder
Bowl & Basket Curry Powder, 1.8 oz
Bowl & Basket Curry Powder, 1.8 oz
$1.49$0.83/oz
1 teaspoon honey
Bowl & Basket Clover Honey, 24 oz
Bowl & Basket Clover Honey, 24 oz
$6.49$0.27/oz
1 cup quinoa, rinsed
Wholesome Pantry Organic Quinoa, 12 oz
Wholesome Pantry Organic Quinoa, 12 oz
$2.49$0.21/oz
2 cups baby spinach
Fresh Attitude Prewashed Baby Spinach, 5 oz
Fresh Attitude Prewashed Baby Spinach, 5 oz
$2.49$0.50/oz
2 (6-ounce) skin-on salmon fillets
Fresh Tray Wrapped Atlantic Salmon Fillet
Fresh Tray Wrapped Atlantic Salmon Fillet
$8.99/lb$8.99/lb
1/2 teaspoon kosher salt
Badia Kosher Salt, 8 oz
Badia Kosher Salt, 8 oz
$2.99$0.37/oz
1 tablespoon canola oil
Wesson Pure Canola Oil, 1 gal
Wesson Pure Canola Oil, 1 gal
$12.99$0.10/fl oz
1 large mango (about 1 cup), diced
Fresh Mango, 1 each
Fresh Mango, 1 each
$0.99
1 cup red cabbage, shredded
Red Cabbage, 3 pound
Red Cabbage, 3 pound
$3.87 avg/ea$1.29/lb
1/2 cup cucumber, peeled and diced
Fresh Cucumber, 1 each
Fresh Cucumber, 1 each
$0.50
1 tablespoon cilantro, chopped
Badia Cilantro, .25 oz
Badia Cilantro, .25 oz
$0.99$3.96/oz
1 tablespoon fresh basil, chopped
Fresh Basil in Bag, 3 oz
Fresh Basil in Bag, 3 oz
$2.69$0.90/oz
2 lime wedges (optional)
Bagged Limes - 2lb, 2 pound
Bagged Limes - 2lb, 2 pound
$4.99$2.50/lb

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

  1. 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.
  2. 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.
  3. Divide quinoa between two plates and top with salmon, mango, cabbage, cucumber, cilantro, basil and a squeeze of lime juice if desired.