Mediterranean Bowl With Salmon
This light and fresh bowl is packed with good-for-you flavor — greens, summer squash and blistered cherry tomatoes — all paired with flaky salmon, quinoa, cannellini beans, and a garnish of salty Parmesan.
Servings
Produce
Yellow Squash (Organic)
8 4 oz
Zucchini (Organic)
8 4 oz
Cherry Tomato
5 2.5 oz
Oregano Vulgare
0.3 0.15 oz
Basil
0.5 0.25 oz
Lettuce mix
4 2 oz
Green onion
1 0.5 oz
Protein & more
Quinoa
1 0.5 cup
Cannellini beans
15 7.5 oz
Parmesan cheese, grated
2 1 oz
Atlantic Salmon fillets
1 0.5 lb
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
1 0.5 tablespoon
Spice mix
Cumin powder
2 1 teaspoon
Coriander powder
2 1 teaspoon
Dried thyme
1 0.5 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Lemon Basil Vinaigrette
Olive oil
2 1 tablespoon
Lemon juice
1 0.5 tablespoon
Red wine vinegar
1 0.5 tablespoon
Minced Garlic
1/8 0.065 teaspoon
Red pepper flakes
1/8 0.065 teaspoon
Vegan sugar
1/2 0.25 teaspoon
Prep ahead (optional)
a. Chop lettuce mix bite-sized. b. Cut yellow squash and zucchini into ½”-thick coins. c. Thinly slice green onions. d. Mince oregano and basil leaves.
Instructions
1
Cook the quinoa:
a. In small saucepan over high heat, bring 2 cups of water (1 cup for 2-person portion) to a boil.
b. Add quinoa and immediately stir. Reduce heat to medium-low, cover, and cook until tender, about 12-15 minutes.
2
Meanwhile, cook and prep vegetables and beans:
a. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add zucchini (½”-thick coins), yellow squash (½”-thick coins), and cherry tomatoes (leave whole). Sauté until tomatoes blister and squashes soften and caramelize, about 3-4 minutes. Set aside.
b. Drain and rinse cannellini beans. Add to medium bowl.
c. To the same bowl, add lettuce mix (chop bite-sized) and green onions (thinly slice).
3
Cook salmon:
a. Add fresh oregano (very finely mince) to Mediterranean spice mix. Shake or stir to combine.
b. Season salmon with Mediterranean spice mix and ½ tsp salt.
c. With paper towels, wipe out same sauté pan. Over medium-high heat, add 2 tsp olive oil. Add salmon top-side down, and cook until golden, about 3-4 minutes.
d. Carefully flip, reduce heat to medium, and cook until opaque and cooked through, about 6-7 minutes, depending on thickness of fillet.
4
Assemble bowl and serve:
a. Add basil (finely mince) to lemon vinaigrette and shake. Drizzle over lettuce mix, green onion, and cannellini beans. Toss to combine and coat with vinaigrette.
b. Add heaping spoonfuls of dressed salad to individual serving bowls.
c. Add quinoa and zucchini, squash, and cherry tomatoes alongside.
d. Chop or flake salmon into bite-sized pieces and add to bowl.
e. Garnish with grated Parmesan. Enjoy.
Chef's notes
This is a very versatile recipe. White fish, chicken, beef, an over-easy egg, or tofu for vegetarians all make good matches with the other ingredients, spice mix, and vinaigrette.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX