Name: Salmon quinoa bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 bowls
Ingredients: 2 salmon fillets, about 150 g (5 oz) each; 120 g (⅔ cup) dry quinoa; ½ cucumber, diced; 1 avocado, sliced; 100 g (¾ cup) shelled edamame, cooked; ½ small red onion, thinly sliced; Sesame seeds and fresh coriander (cilantro), to finish; 2 tbsp rice vinegar; A pinch of salt; ½ tsp sugar; 1½ tbsp soy sauce; 2 tbsp lime juice; 1 tbsp olive oil; 1 tsp toasted sesame oil; 1–2 tsp honey; 1 tsp grated ginger; A little water, if needed

Let’s make it.

Pickle the onion. Toss the sliced red onion with the rice vinegar, a pinch of salt and the sugar. Leave for 15–20 minutes.
Make the dressing. Mix the soy sauce, lime juice, olive oil, sesame oil, honey and ginger. Taste, and add a little water if it is too strong.
Cook the quinoa. Rinse it well, cook it according to the packet, then let it rest, covered, for 5 minutes. Fluff it with a fork and stir in a little of the dressing while it is still warm.
Cook the salmon. Pat the fillets dry and season lightly. Pan-fry in a little oil over medium-high heat, skin-side down first, until the skin is crisp. Turn and finish gently.
Assemble. Divide the quinoa between two bowls, add the cucumber, edamame, pickled onion and salmon, then the avocado. Drizzle with the dressing and finish with sesame seeds and coriander.