Grilled Salmon & Quinoa Stack with Avocado Cream and Salmon Roe
Imagine you’re in your kitchen, and the smell of grilled salmon fills the air. The nutty aroma of quinoa blends perfectly, creating a tantalizing introduction to this grilled salmon & quinoa stack. It’s a warm evening, and you’re ready to impress your loved ones with a gourmet meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Cuisine: American
Ingredients
Scale
For the Salmon:
- 2 salmon fillets (6 oz each, skin removed)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper (to taste)
For the Quinoa Base:
- 1 cup cooked quinoa
- 2 cups fresh spinach (lightly sautéed)
- 1/2 cup cherry tomatoes (halved)
For the Avocado Cream and Garnish:
- 1 ripe avocado (thinly sliced)
- 1/2 cup salmon roe (ikura)
- 1 tsp lemon juice
- Salt and black pepper (to taste)
Instructions
1️⃣ Cook the Quinoa Base:
- Prepare the quinoa according to the package instructions. Set aside and keep warm.
- In a skillet over medium heat, sauté the spinach for 2-3 minutes with a pinch of salt until just wilted.
2️⃣ Season and Grill the Salmon:
- Brush the salmon fillets with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
- Heat a grill pan over medium-high heat and sear the salmon for 3-4 minutes per side until golden and cooked to your preferred doneness.
3️⃣ Prepare the Avocado Cream:
- Thinly slice the avocado and drizzle with lemon juice to prevent browning. Set aside.
4️⃣ Assemble the Stack:
- Create a base with a scoop of cooked quinoa on each plate.
- Top with sautéed spinach and scatter cherry tomato halves around the stack.
- Place the grilled salmon fillets on top of the spinach.
5️⃣ Garnish and Serve:
- Layer avocado slices over the salmon and finish with a generous spoonful of salmon roe on top.
- Garnish with a sprinkle of black pepper or fresh herbs like dill for extra flavor.
Nutrition
- Calories: 450