Within each bowl is a delightful play of flavours and textures with curly endive (sometimes labelled chicory) and the tahini-turmeric sauce delivering just the right amount of bitter punch. All the elements of this dish can be prepared ahead of time for a quick toss for lunch or dinner, but keep everything separated until just before serving.
Open, sesame!
For dressings and sauces (and hummus!), runny tahini is preferred over versions with a consistency similar to nut butter. Middle Eastern grocers are the best bet for locating this style of sesame paste.
You can swap out the lacy leaves of curly endive for a base of other greens with a bitter edge such as baby kale, radish greens, frisée, dandelion greens, escarole, or arugula.
Salmon Quinoa Bowl with Golden Tahini Drizzle
Ingredients
- 1 1/4 cups (310 mL) quinoa
- 3/4 tsp (4 mL) salt, divided
- 1 lb (450 g) salmon fillet
- 1/2 tsp (2 mL) black pepper, divided
- 1/4 cup (60 mL) tahini
- Juice of 1/2 lemon
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 2 tsp (10 mL) turmeric powder
- 8 cups (1 L) torn curly endive (see tip)
- 1 Tbsp (15 mL) red wine vinegar
- 1 English cucumber, chopped
- 1 1/2 cups (350 mL) cherry tomatoes, halved
- 2 medium oranges, peeled and segments sliced in half
- 2 Tbsp (30 mL) pumpkin seeds
Nutrition
Per serving:
- calories486
- protein30g
- fat29g
- saturated fat5g
- trans fat0g
- carbohydrates30g
- sugars9g
- fibre8g
- sodium549mg
Directions
01
In medium-sized saucepan, bring 2 1/4 cups (560 mL) water to a boil. Add quinoa and 1/4 tsp (1 mL) salt; return to a boil, reduce heat to medium-low, and simmer, covered, until grains are tender and water has been absorbed, about 12 minutes. Remove pan from heat and let rest for 5 minutes, covered, and then fluff quinoa with fork.
02
Heat oven to 300 F (150 C). Line baking sheet with parchment. Place salmon skin-side down on parchment paper-lined baking sheet and season with 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Bake fish in preheated oven for 15 minutes, or until just barely cooked through in the thickest part of flesh. Let fish rest for 5 minutes and then break apart flesh into 2 in (5 cm) chunks.
03
For sauce, whisk together tahini, lemon juice, 1 Tbsp (15 mL) olive oil, 3 Tbsp (45 mL) water, turmeric, 1/4 tsp (1 mL) salt, and 1/4 tsp (1 mL) pepper until smooth and runny. If needed, add another 1 Tbsp (15 mL) water.
04
Toss endive with 1 Tbsp (15 mL) olive oil, red wine vinegar, and a pinch of salt.
05
Divide endive among 4 serving bowls and top with quinoa, cucumber, tomatoes, oranges, and salmon. Drizzle with tahini sauce and scatter pumpkin seeds overtop.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
