Salmon dragon bowl from Trois fois par jour
Prep Time
Cooking Mode
300 g (10 oz.) oz. fresh salmon
15 mL (1 tbsp.) tbsp. vegetable oil
15 mL (1 tbsp.) tbsp. yellow curry powder
To taste salt and freshly ground pepper
500 mL (2 cups) cup millet, cooked
500 mL (2 cups) cup quinoa, cooked
250 mL (1 cup) cup red cabbage, very thinly sliced
1 medium-sized beet, peeled and julienned
2 Nantes carrots, peeled and very thinly sliced
250 mL (1 cup) cup cauliflower, cut into small florets
250 mL (1 cup) cup green zucchini, sliced into very thin rounds
1 your choice alfalfa sprouts
60 mL (¼ cup) cup pumpkin seeds, toasted
30 mL (2 tbsp.) tbsp. white sesame seeds, toasted
125 mL (½ cup) cup store-bought Japanese dressing
300 g (10 oz.) oz. fresh salmon
15 mL (1 tbsp.) tbsp. vegetable oil
15 mL (1 tbsp.) tbsp. yellow curry powder
To taste salt and freshly ground pepper
500 mL (2 cups) cup millet, cooked
500 mL (2 cups) cup quinoa, cooked
250 mL (1 cup) cup red cabbage, very thinly sliced
1 medium-sized beet, peeled and julienned
2 Nantes carrots, peeled and very thinly sliced
250 mL (1 cup) cup cauliflower, cut into small florets
250 mL (1 cup) cup green zucchini, sliced into very thin rounds
1 your choice alfalfa sprouts
60 mL (¼ cup) cup pumpkin seeds, toasted
30 mL (2 tbsp.) tbsp. white sesame seeds, toasted
125 mL (½ cup) cup store-bought Japanese dressing
Directions
1Preheat barbecue to high.
2Lightly oil salmon skin and sprinkle flesh with curry powder. Season to taste.
3Grill salmon covered, skin side down, for 10–12 minutes.
4Transfer to a dish and flake with a fork. Set aside. In a small bowl, combine millet and quinoa.
5Divide equally among four bowls and garnish each bowl with one quarter of each cabbage, beets, carrots, cauliflower, and alfalfa sprouts.
6Add salmon, pumpkin seeds, and sesame seeds, and drizzle with vinaigrette.
7For a vegetarian version, switch out salmon for 1 can (540 mL) of chickpeas, drained and rinsed.
8Then, in a large bowl, combine 80 mL (⅓ cup) of pumpkin seeds, 45 mL (3 tbsp.) of sesame seeds, 45 mL (3 tbsp.) of vegetable oil, 15 mL (1 tbsp.) of curry powder, and salt and pepper to taste.
9Once mixture is well coated, spread on cooking sheet and bake 30 minutes. Then follow steps 4 and 5 of the recipe, switching out salmon for baked chickpeas.
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