Jerk-Spiced Salmon & Quinoa Bowl with Mango Vinaigrette

Ingredients

1 ½ pounds skin-on salmon fillet
8 tablespoons extra-virgin olive oil, divided
2 tablespoons jerk seasoning plus 1 teaspoon, divided
1 teaspoon paprika
4 teaspoons lime juice, divided, plus lime wedges for serving
1 pound Brussels sprouts, trimmed and halved
¾ teaspoon kosher salt, divided
¼ teaspoon ground pepper, divided
1 medium butternut squash, peeled and cut into 1/2-inch cubes
1 large shallot, minced
2 cups low-sodium vegetable broth, plus more if needed
1 cup quinoa
¼ cup mango juice or nectar
2 tablespoons chopped fresh cilantro
¾ cup dried cranberries, coarsely chopped

Directions

step1

Put salmon on a cutting board, skin-side up, and cut into 6 parts. Utilizing a sharp blade, make three ⅛-inch-profound slices through the skin of each part. Whisk 1 tablespoon oil, 2 tablespoons jerk preparing, paprika and 1 teaspoon lime juice in a medium bowl. Rub the blend on the two sides of the salmon. Cover and refrigerate for around 20 minutes.

step2

Position racks in upper and lower thirds of broiler; preheat to 425°F.

step3

Throw Brussels sprouts, 1 tablespoon oil, ¼ teaspoon salt and ⅛ teaspoon pepper on a rimmed baking sheet. Throw squash, 1 tablespoon oil, ¼ teaspoon salt and the leftover 1 teaspoon jerk preparing on one more rimmed baking sheet. Cook the vegetables until delicately seared, blending and pivoting the container between the racks part of the way through, around 20 minutes.

step4

In the mean time, heat 1 tablespoon oil in a medium pot over medium-high intensity. Add shallot and cook, mixing, until relaxed, around 2 minutes. Add stock and heat to the point of boiling. Add quinoa, cover and decrease intensity to a low stew. Cook until the greater part of the fluid has been assimilated, 15 to 20 minutes. Eliminate from heat.

step5

At the point when the vegetables are out of the stove, go oven to high and line a baking sheet with foil.

step6

Place the salmon, skin-side up, on the pre-arranged baking sheet. Sear until the skin is firm and the tissue is dark, 8 to 10 minutes.

step7

Whisk mango juice (or nectar), cilantro, the leftover 4 tablespoons oil, 3 teaspoons lime juice, ¼ teaspoon salt and ⅛ teaspoon pepper in a little bowl. Serve the quinoa, vegetables and salmon finished off with the dressing, dried cranberries and lime wedges.

Nutrition Facts

Servings Per Recipe 6

Serving Size 4 oz. salmon, ¾ cup quinoa & ⅔ cup vegetables

Calories 598

% Daily Value *

Total Carbohydrate 58g 21%

Dietary Fiber 9g 32%

Total Sugars 21g

Protein 33g 66%

Total Fat 29g 37%

Saturated Fat 4g 20%

Cholesterol 72mg 24%

Sodium 691mg 30%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Energy Healing

ADS