Salmon Buddha Bowls

Buddha Bowls

Quinoa

8 oz. tricolor quinoa, cooked according to package directions*

Vinaigrette

1/3 C lemon juice

Zest of 1 lemon

1 clove garlic, grated 

1tsp Dijon mustard 

2/3 C olive oil 

Salmon

4 filets or 1-1.5 lbs whole filet 

S&P

Splash of dry vermouth 

Garnishes

1 can garbanzo beans, rinsed and drained 

Cherry tomatoes

Kalimantan olives

Feta cheese crumbles

Avocado, sliced or chopped 

Make the vinaigrette first: combine all ingredients in a mason jar and shake to combine. Season with S&P to taste.

Season salmon with S&P then top with 1-2tsp each with vinaigrette and a drizzle of vermouth. Bake in 400 degree oven 10-12 minutes until just coked through. Should be a little flaky around the edges. Remove skin becfore serving. 

Build bowls with quinoa and desired toppings - a little flaked fish, beans, veggies and cheese and drizzle with remaining vinaigrette.