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.
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
- Boil the quinoa until tender according to pack instructions.
- 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.
- 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.
- Mix the yogurt with olive oil, Kikkoman Ponzu, pepper and chopped mint.
- Divide the cooked quinoa in bowls and add the rest of the toppings.
Used products in this recipe
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