This is one of oodles of wonderful recipes in Carolynn Carreno’s book, ‘Bowls of Plenty’ – I have a lot to work through!  As with any ‘bowl of goodness’, there are several components, but most can be prepped ahead leading to a very straightforward weeknight meal…and it’s worth it to poach the salmon – enjoy!

Quinoa and Poached Salmon Bowl

Bowl

1 c. quinoa – cooked in broth, fluffed and cooled to room temperature

1 bunch radishes – thinly slice 1 or 2 for garnish and then finely dice the rest

1/2 red onion, diced very small

1 small fennel bulb, cored and diced very small

2 celery stalks, diced very small

1 to 1 1/2 lbs. poached salmon (see below)

dill sprigs for garnish

Lemon Vinaigrette

1 medium shallot, minced

juice of 1 lemon (3 T.)

1 T. champagne or white wine vinegar

4 T. olive oil AND 1 T. honey

1 t. kosher salt AND freshly ground pepper to taste

Add all of the dressing ingredients to a container with a secure lid and shake well to combine.

Place the quinoa and all of the diced vegetables into a large bowl then drizzle with some vinaigrette (you probably won’t need it all) and stir gently to combine.  Taste for seasonings, then flake the poached salmon over top and garnish with radish slices and dill sprigs.  I mixed up the salad, dished it up into 4 bowls and then added the salmon and garnishes.

Poached Salmon – all ingredients are optional, poach the salmon with what you have!

1 yellow onion, peeled and quartered

1 carrot AND 1 celery stalk, chopped into 3 or 4 chunks

a small handful of parsley sprigs

1 bay leaf

1 t. black peppercorns AND a pinch of red pepper flakes

1/2 c. white wine

2 lemons, halved AND 6 c. water

1 (1 lb) skin-on salmon fillet – I was able to fit 2 into my pan, so I did

Put all of the poaching ingredients into a large, deep skillet, squeeze the juice out of the lemon halves and then drop them into the pan too.  Bring all (with the 6 cups of water) to a boil over high heat, then reduce the heat to a simmer and allow the poaching broth to cook for about 20 minutes, without the salmon.

Lay the salmon skin side down in the pan, moving vegetables out of the way as needed to make room.  If there isn’t enough liquid to cover the salmon, add water until it’s barely covered.  Allow the salmon to lightly simmer until it’s just cooked through, 8 to 12 minutes.  Pull a piece apart to test it if you need to.  When the salmon is cooked, remove it from the pan and carefully remove the skin.  Serve the salmon hot on the salad, or make this up the day before and enjoy it cold or at room temperature.

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