Wild Salmon Bowls with Avocado & Cucumber

Seared salmon, fluffy quinoa, and creamy avocado bring a trio of superfoods to these balanced bowls. Add a drizzle of gingery dressing and a sprinkle of sesame seeds before digging in.

What You Get

Rapini greens

Eggs

Cucumber

Gomasio (sesame salt)  

Avocado

Wild salmon

Cooked quinoa

Soy-ginger dressing

What You’ll Need

Salt

Vegetable oil

Makes 3 servings

Active Time: 30 minutes 

Total Time: 30 minutes 

Step 1

Bring a pot of water to a boil. Add the rapini and blanch until bright green and tender-crisp, about 2 minutes. Transfer to a plate and let cool. Return the pot of water to a boil. Add 3 eggs and simmer until done to your liking, 6 minutes for soft-boiled, 10 minutes for hard-boiled. Drain and submerge the eggs in cold water. When cool enough to handle, peel and cut in half lengthwise.

Step 2

Meanwhile, slice the cucumber, place it in a bowl, and toss with a pinch of salt and 1 tablespoon of the gomasio. Set aside to let the cucumber soften. Peel, pit, and dice the avocado. Squeeze the water from the rapini and chop into 1-inch pieces, discarding any woody stems.

Step 3

Remove the salmon from the packaging, pat dry with paper towels, and season lightly with salt. In a small nonstick frying pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the salmon, skin-side down, and sear until golden and cooked to your liking, roughly 1 to 2 minutes per side for rare, depending on the thickness of the fillet. Transfer to a cutting board and let rest for a few minutes. Flake the salmon.  

Step 4

Reheat the quinoa in the microwave until steamed through and warm, 1 to 2 minutes.

Step 5

Heap the quinoa in bowls and top with the salmon, cucumber, avocado, eggs, and rapini. Drizzle generously with the soy-ginger dressing, sprinkle with the remaining gomasio, and serve warm.

Contains: eggs, fish, wheat, soy.