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Today we are going to be making Scandinavian crispy salmon over a bead of Quinoa and roasted beets. This dish’s main components contain quinoa, cucumbers, radishes and a nice piece of salmon. I prefer fresh salmon but you can also use frozen.
Now let’s talk about the ingredients in this healthy dish. The main part of this meal is salmon. Chinook salmon, also goes but the name King salmon, is considered to be the best-tasting of the salmon bunch. It has a high-fat content and corresponding rich flesh that ranges from white to a deep red color.
Some people ask what is the nutritional value of wild salmon compared to farmed salmon. Wild salmon has a better ratio of good-to-bad fats than farmed salmon. farmed and wild salmon are both excellent sources of disease-preventing omega-3 fatty acids. Farmed salmon is normally higher than wild salmon overall in fat and calories so that is something to consider.
There are many different types of quinoa, but Red quinoa is considered to be the healthiest. Red quinoa is rich in protein, fiber, and many helpful vitamins and minerals. Plus, it’s higher in antioxidants than other varieties of quinoa, which may benefit heart health.
Another tip is choosing the right cucumber. When you are shopping you should look for firm cucumbers, without blemishes or soft spots, which can indicate they have started to rot. They should be dark green without any yellow spots, which develop as the cucumber is getting overly ripe.
The most controversial part of this meal would be the beats. Some people love them, some people hate them but if you roast them properly they come out sweet and firm. Also there are a lot of great healthy benefits. Beets are packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.
Scandinavian Crispy Salmon Bowl with Quinoa, Beets & Horseradish Cream
- small saucepan
- rimmed baking sheet
- medium nonstick skillet
- ¼ oz fresh dill
- 10 oz pkg salmon fillets
- 1 oz horseradish
- 3 pkts sour cream
- 4 oz red radishes
- 1 cucumber
- 3 oz white quinoa
- ½ lb red beets
- kosher salt & ground pepper
- olive oil
- red wine vinegar or apple cider vinegar
- Roast beets: Preheat oven to 450°F with a rack in the upper third. Scrub and quarter beets; cut into ¼-inch thick slices. Place in the center of a piece of foil. Drizzle with oil and season with salt and pepper. Fold up sides to enclose, then place on a rimmed baking sheet. Roast on upper oven rack until beets are tender, 20–25 minutes. Remove from oven and carefully open (steam will be hot).
- Cook quinoa: Meanwhile, place quinoa in a small saucepan along with ¾ cup water and a pinch of salt. Bring to a boil over high heat. Reduce heat to low, cover, and cook until water is absorbed and quinoa is tender, about 15 minutes. Set aside, covered, until step 6.
- Marinate vegetables: Peel cucumber; halve lengthwise, scoop out the seeds, then thinly slice crosswise. Trim radishes, then thinly slice. In a medium bowl, whisk to combine 1 tablespoon vinegar and 2 tablespoons oil. Add vegetables to the bowl, and toss to combine. Season to taste with salt and pepper. Set aside to marinate until step 6.
- Make sauce & prep salmon: In a small bowl, stir to combine all of the sour cream and horseradish; season to taste with salt and pepper. Pat salmon dry; season on both sides with salt and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high until shimmering.
- Cook salmon: Reduce heat to medium, then add salmon fillets to the skillet, skin side down. Press each fillet firmly in place for 10 seconds with the back of a spatula. Continue to cook, occasionally pressing gently on fillets, until skin is well browned and very crisp and salmon is almost cooked through, 5–7 minutes. Flip salmon; cook until it is just medium, 1–2 minutes more.
- Finish & serve: Coarsely chop dill fronds and stems together. Stir half of the dill into bowl with marinated vegetables. Spoon quinoa into bowls, and top with salmon, marinated veggies, roasted beets, and a dollop of the horseradish cream; drizzle beets with any remaining marinade from vegetables. Garnish with remaining dill.
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