Warm quinoa bowl with sesame-coated salmon and apricots

Total time 45 mins

10 mins preparation time

35 mins cooking time

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

2 portion(s)

100 g

tricolor quinoa, or regular quinoa

250 g

salmon fillet

2 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

0.5 tsp

pepper

30 g

Kikkoman Panko - Japanese style crispy bread crumbs

10 g

sesame seeds

2 tbsp

oil

100 g

broccoli

150 g

apricots

1 tbsp

fresh rosemary

1 tbsp

olive oil

1 tsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

60 g

natural yoghurt

2 tbsp

chopped fresh mint

0.5 tsp

ground pepper

Nutritional facts (per portion): 3211 kJ / 767 kcal

44.6 g Fat

38.9 g Protein

50.3 g Carbohydrates

Preparation

Step 1

Boil the quinoa until tender according to pack instructions.

Step 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.

Step 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.

Step 4

Mix the yogurt with olive oil, Kikkoman Ponzu, pepper and chopped mint.

Step 5

Divide the cooked quinoa in bowls and add the rest of the toppings.

Recipe-ID: 1050

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Featured product in this recipe

Kikkoman Panko - Japanese style crispy bread crumbs

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

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.

Let us know what you think

Click on the number of stars you want to give: the more the better!