Warm quinoa bowl with sesame-coated salmon and apricots
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Warm quinoa bowl with sesame-coated salmon and apricots
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Warm quinoa bowl with sesame-coated salmon and apricots

Need something easy and healthy for dinner? You’ll love this simple salmon recipe with Ponzu yoghurt dressing. It’s served with red, white & black quinoa, but you can use any kinds.

Warm quinoa bowl with sesame-coated salmon and apricots
Total time 45 mins
Preparation time: 10 mins
Cooking time: 35 mins
Nutrition facts (per portion): 3211 kJ / 767 kcal
Fat: 44,6 g
Protein: 38,9 g
Carbohydrates: 50,3 g

Ingredients for 2 portion(s)

• 100 g tricolor quinoa, or regular quinoa
• 250 g salmon fillet
• 2 tablespoons Kikkoman Ponzu lemon
• ½  teaspoons pepper
• 30 g panko breadcrumbs Kikkoman
• 10 g sesame seeds
• 2 tablespoons oil
• 100 g broccoli
• 150 g apricots
• 1 tablespoon fresh rosemary
• 1 tablespoon olive oil 
• 1 teaspoon Kikkoman Ponzu lemon
• 60 g natural yoghurt 
• 2 tablespoons chopped fresh mint 
• 1/2 teaspoon ground pepper

Preparation

  1. Boil the quinoa until tender according to pack instructions.
  2. Cut the salmon fillet into 2 pieces, sprinkle with Kikkoman Ponzu  and pepper, then coat in panko mixed with sesame seeds. Fry on both sides until golden brown.
  3. Meanwhile divide the broccoli into smaller florets and cook it al dente. Cut the apricots in half, remove the pips and grill on both sides with the rosemary leaves in a lightly greased pan.
  4. Mix the yogurt with olive oil, Kikkoman Ponzu, pepper and chopped mint.
  5. Divide the cooked quinoa in bowls and add the rest of the toppings.
Total time 45 mins
Preparation time: 10 mins
Cooking time: 35 mins
Nutrition facts (per portion): 3211 kJ / 767 kcal
Fat: 44,6 g
Protein: 38,9 g
Carbohydrates: 50,3 g

Ingredients for 2 portion(s)

• 100 g tricolor quinoa, or regular quinoa
• 250 g salmon fillet
• 2 tablespoons Kikkoman Ponzu lemon
• ½  teaspoons pepper
• 30 g panko breadcrumbs Kikkoman
• 10 g sesame seeds
• 2 tablespoons oil
• 100 g broccoli
• 150 g apricots
• 1 tablespoon fresh rosemary
• 1 tablespoon olive oil 
• 1 teaspoon Kikkoman Ponzu lemon
• 60 g natural yoghurt 
• 2 tablespoons chopped fresh mint 
• 1/2 teaspoon ground pepper