Description
These gluten free soy glazed salmon quinoa bowls are fast, protein-packed, and perfect for meal prep with cucumber salad and arugula.
Ingredients
Units
Scale
- 1 to 2 pounds salmon, skin removed, cut into cubes
- 3-4 tablespoons liquid aminos, tamari, or gluten free soy sauce
- 1 1/2-2 tablespoons brown sugar
For the Bowls
- Cooked quinoa (pre-cooked = weeknight win) - about 1 cup per bowl
- Fresh arugula - a small handful
- Leftover pan sauce from salmon
- 2 scallions, thinly sliced
Quick Cucumber Shallot Salad
- 1 large cucumber, sliced thinly or diced
- 1 small shallot, thinly sliced
- Splash rice vinegar or lemon juice
- 1 tablespoon sesame oil (or olive oil)
- 1 teaspoon sesame seeds
- Salt + pepper, to season
- Red chili flakes, if desired
Instructions
- Make the quick marinade. In a bowl, toss cubed salmon with the liquid aminos and brown sugar. Let sit for 10 minutes.
- Meanwhile, make the cucumber shallot salad and cook the quinoa (according to package instructions). Mix together the cucumber, sliced shallots, splash of vinegar or lemon, sesame oil, sesame seeds, salt + pepper to taste and a red pepper flakes. Let it sit while you cook the salmon.
- Preheat your broiler. Line a sheet pan with parchment or foil. Spread salmon cubes out in a single layer. Spoon any extra marinade over the top. Broil 4-6 minutes, depending on cube size, until edges are caramelized and the salmon is just cooked through. Do not walk away- you don’t want it to burn. Reserve any of the marinade/sauce left in the pan.
- To build your bowl, add to each bowl warm or chilled quinoa, handful of arugula, broiled salmon cubes and the cucumber shallot salad. Garnish with sliced scallions. Spoon leftover pan sauce over the salmon.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner, seafood
- Method: oven
- Cuisine: Japanese
