Are you looking for a light yet satisfying meal that’s packed with flavor and nutrition? If so, this Grilled Salmon and Quinoa Stack with Avocado Cream is perfect for you. Not only is it great for a healthy lunch or dinner, but it also combines the delicate taste of grilled salmon with the hearty texture of quinoa. Additionally, it’s topped off with a creamy avocado sauce that adds richness without the guilt. Furthermore, the addition of baby spinach and cherry tomatoes boosts the dish’s nutritional profile, while the bright citrusy notes from the lemon wedges balance the rich flavors. Whether you’re a seafood lover or just looking for a wholesome meal, this stack has something for everyone.
Ingredients:
For the Grilled Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Salt to taste
- Lemon wedges (for serving)
For the Quinoa:
- 1/2 cup quinoa
- 1 cup vegetable or chicken broth
- Handful of baby spinach
- Cherry tomatoes, halved (optional)
For the Avocado Cream:
- 1 ripe avocado
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 tbsp Greek yogurt (optional for creaminess)
- Salt and pepper to taste
- Red pepper flakes (for garnish)
Preparation :
Step 1: Cook the Quinoa
First, rinse the quinoa under cold water to remove any bitterness. Then, in a small pot, bring the vegetable or chicken broth to a boil. Afterward, add the rinsed quinoa, reduce the heat to low, and cover the pot. Let the quinoa simmer for about 15 minutes, or until it is cooked and fluffy. Finally, remove it from the heat and let it rest. Fluff the quinoa with a fork to make it light and airy.
Step 2: Prepare the Avocado Cream
Meanwhile, prepare the avocado cream. In a small bowl, mash the ripe avocado using a fork or potato masher until smooth. Next, stir in lime juice and minced garlic for a fresh, tangy flavor. If you want extra creaminess, add Greek yogurt at this stage. Then, season the mixture with salt and pepper to taste. Finally, cover and refrigerate the avocado cream to let the flavors meld together.
Step 3: Grill the Salmon
While the avocado cream chills, preheat a grill or grill pan over medium heat. Rub the salmon fillets with olive oil to ensure they don’t stick to the grill. Then, sprinkle them evenly with smoked paprika, garlic powder, black pepper, and salt for a robust seasoning. Afterward, place the salmon fillets skin-side down on the grill. Grill them for about 4-5 minutes on each side or until they are slightly charred and cooked through. Once cooked, remove the salmon from the grill and allow it to rest for a few minutes before assembling the stack.
Assembling and Serving the Salmon Stack
Step 4: Assemble the Stack
Now that all components are ready, it’s time to assemble. First, on each serving plate, lay down a bed of cooked quinoa and baby spinach. Then, place the grilled salmon fillet on top of the quinoa and spinach layer. After that, spoon a generous amount of avocado cream over the salmon. Finally, garnish the stack with halved cherry tomatoes and a sprinkle of red pepper flakes for extra color and flavor.
Step 5: Serve
To complete the dish, serve it with lemon wedges on the side for a burst of fresh citrus flavor. This final touch perfectly complements the richness of the avocado cream and salmon. Enjoy this balanced, nutritious, and flavorful meal!
Variations
- Spicy Kick: For those who love a little heat, mix chopped jalapeños or a dash of hot sauce into the avocado cream.
- Herbaceous Flavor: For an extra layer of flavor, you can add fresh herbs like cilantro or dill to the avocado cream or sprinkle them over the finished dish.
- Vegan Option: If you prefer a plant-based alternative, swap the salmon for grilled tofu or roasted vegetables. Also, be sure to use vegetable broth for the quinoa.
Cooking Notes
- Quinoa Texture: If you prefer a softer quinoa texture, let it sit covered for an additional 5 minutes after cooking.
- Salmon Doneness: To ensure the salmon is perfectly cooked, check that it flakes easily with a fork and that the flesh is opaque.
- Avocado Cream Consistency: If you find the avocado cream too thick, simply add a little water or extra lime juice to reach your preferred consistency.
Serving Suggestions
This Grilled Salmon and Quinoa Stack is a versatile dish that pairs well with light sides like a fresh garden salad or roasted vegetables. For a more filling meal, consider serving it alongside roasted sweet potatoes or a slice of crusty bread to soak up the creamy avocado sauce. Additionally, a crisp white wine or sparkling water with a slice of lime would complement the freshness of this dish beautifully.
Tips :
- Grilling Salmon: Always start grilling with the skin side down to protect the delicate flesh and ensure even cooking.
- Rinse Quinoa: Make sure to rinse quinoa thoroughly before cooking to eliminate its natural bitter coating.
- Avocado Freshness: To prevent the avocado cream from browning, press a piece of plastic wrap directly onto its surface when refrigerating.
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving):
- Calories: ~600 kcal
- Protein: ~40g
- Sodium: ~500mg (varies depending on broth and seasoning)
FAQs
Can I substitute another grain for quinoa? Absolutely! You can easily substitute the quinoa with grains like couscous, bulgur, or farro. However, be sure to adjust the cooking times accordingly.
How do I know when the salmon is done cooking? The salmon is done when it easily flakes apart with a fork and reaches an internal temperature of 145°F (63°C). Additionally, the flesh should be opaque.
Can this dish be made ahead of time? Yes, you can prepare the quinoa and avocado cream ahead of time. However, it’s best to grill the salmon fresh to maintain its texture and flavor. The avocado cream can be stored in the fridge for up to 24 hours.
Is this recipe gluten-free? Indeed, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or dietary restrictions.
Conclusion
In conclusion, this Grilled Salmon and Quinoa Stack with Avocado Cream is a harmonious combination of flavors and textures that is both nutritious and satisfying. The rich, smoky flavor of the grilled salmon pairs perfectly with the light, fluffy quinoa and creamy, tangy avocado sauce. Not only is this meal packed with protein and healthy fats, but it’s also quick and easy to prepare, making it ideal for busy weeknights or a special dinner at home. With its fresh ingredients and simple preparation, it’s a wholesome and flavorful choice for any occasion. Give it a try and enjoy the delicious blend of flavors in every bite!
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Grilled Salmon and Quinoa Stack with Avocado Cream Recipe
- Total Time: 35
Ingredients
Ingredients:
For the Grilled Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Salt to taste
- Lemon wedges (for serving)
For the Quinoa:
- 1/2 cup quinoa
- 1 cup vegetable or chicken broth
- Handful of baby spinach
- Cherry tomatoes, halved (optional)
For the Avocado Cream:
- 1 ripe avocado
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 tbsp Greek yogurt (optional for creaminess)
- Salt and pepper to taste
- Red pepper flakes (for garnish)
Instructions
Preparation :
Step 1: Cook the Quinoa
First, rinse the quinoa under cold water to remove any bitterness. Then, in a small pot, bring the vegetable or chicken broth to a boil. Afterward, add the rinsed quinoa, reduce the heat to low, and cover the pot. Let the quinoa simmer for about 15 minutes, or until it is cooked and fluffy. Finally, remove it from the heat and let it rest. Fluff the quinoa with a fork to make it light and airy.
Step 2: Prepare the Avocado Cream
Meanwhile, prepare the avocado cream. In a small bowl, mash the ripe avocado using a fork or potato masher until smooth. Next, stir in lime juice and minced garlic for a fresh, tangy flavor. If you want extra creaminess, add Greek yogurt at this stage. Then, season the mixture with salt and pepper to taste. Finally, cover and refrigerate the avocado cream to let the flavors meld together.
Step 3: Grill the Salmon
While the avocado cream chills, preheat a grill or grill pan over medium heat. Rub the salmon fillets with olive oil to ensure they don’t stick to the grill. Then, sprinkle them evenly with smoked paprika, garlic powder, black pepper, and salt for a robust seasoning. Afterward, place the salmon fillets skin-side down on the grill. Grill them for about 4-5 minutes on each side or until they are slightly charred and cooked through. Once cooked, remove the salmon from the grill and allow it to rest for a few minutes before assembling the stack.
Assembling and Serving the Salmon Stack
Step 4: Assemble the Stack
Now that all components are ready, it’s time to assemble. First, on each serving plate, lay down a bed of cooked quinoa and baby spinach. Then, place the grilled salmon fillet on top of the quinoa and spinach layer. After that, spoon a generous amount of avocado cream over the salmon. Finally, garnish the stack with halved cherry tomatoes and a sprinkle of red pepper flakes for extra color and flavor.
Step 5: Serve
To complete the dish, serve it with lemon wedges on the side for a burst of fresh citrus flavor. This final touch perfectly complements the richness of the avocado cream and salmon. Enjoy this balanced, nutritious, and flavorful meal!
Notes
Cooking Notes
- Quinoa Texture: If you prefer a softer quinoa texture, let it sit covered for an additional 5 minutes after cooking.
- Salmon Doneness: To ensure the salmon is perfectly cooked, check that it flakes easily with a fork and that the flesh is opaque.
- Avocado Cream Consistency: If you find the avocado cream too thick, simply add a little water or extra lime juice to reach your preferred consistency.
- Prep Time: 15
- Cook Time: 20
Nutrition
- Calories: 600
- Sodium: 500mg
- Protein: 40g