If you’re craving a meal that’s vibrant, nourishing, and bursting with flavor, this Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe is exactly what you need. It combines perfectly cooked, spice-rubbed salmon with fluffy quinoa and a refreshing cucumber-dill salad that adds brightness and creaminess. This dish feels fresh and wholesome, but don’t be fooled—it’s incredibly satisfying and easy enough for a weeknight dinner or a special weekend treat.
Ingredients You’ll Need
Every ingredient in this Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe plays a crucial role, whether it’s adding warm spices, texture, or that lively fresh note. The simplicity of these ingredients lets each one shine while creating a harmonious and balanced bowl.
- Salmon fillets: Around 5 ounces each, providing rich, omega-3 packed protein that’s the star of the show.
- Olive oil: Used both for cooking and dressing, it adds a silky, earthy richness.
- Smoked paprika: Brings a deep, smoky warmth that complements the salmon beautifully.
- Ground cumin: Adds an earthy, slightly nutty undertone to the spice rub.
- Garlic powder: Infuses subtle pungency that rounds out the spices perfectly.
- Cayenne pepper (optional): For those who love a little heat to elevate the flavors.
- Salt and black pepper: Essential for seasoning, enhancing all the other flavors.
- Quinoa: A nutty, fluffy base that’s gluten-free and protein-rich.
- Water or vegetable broth: Used to cook the quinoa, broth adds extra depth.
- Chopped cucumber: Offers cool crunch and freshness in the salad.
- Plain Greek yogurt: Creates a creamy, tangy dressing that balances the spice.
- Fresh dill: Adds a bright, herbal lift that’s indispensable in this dish.
- Lemon juice: Injects zesty acidity to brighten the salad components.
- Minced garlic clove: For an extra fresh burst of garlic flavor in the dressing.
How to Make Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
Step 1: Cook the Quinoa
Start by rinsing the quinoa well under cold water to remove any bitterness. Bring 2 cups of water or vegetable broth to a boil, then add the quinoa. Lower the heat, cover the pot, and let it simmer for 15 minutes until all the liquid is absorbed and the quinoa is delightfully fluffy. Let it rest for 5 minutes before fluffing with a fork for the perfect texture.
Step 2: Prepare the Spice Rub and Salmon
Mix smoked paprika, cumin, garlic powder, cayenne pepper (if you’re using it), salt, and black pepper in a small bowl. Rub this fragrant blend evenly over your salmon fillets. Heat olive oil in a skillet over medium heat and carefully place the salmon in the pan. Cook each side for 3 to 4 minutes until the exterior is golden and the fish flakes easily, sealing in all those spicy flavors.
Step 3: Make the Cucumber-Dill Salad
In a bowl, combine chopped cucumber, Greek yogurt, fresh dill, lemon juice, minced garlic, olive oil, salt, and pepper. Stir everything gently until you have a creamy, herbaceous salad that’s cool with a hint of tang. This salad adds a luscious contrast to the warm, spiced salmon and quinoa.
Step 4: Assemble Your Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
Divide the fluffy quinoa evenly among your bowls. Place a perfectly cooked salmon fillet on top of each quinoa bed, then crown with a generous scoop of cucumber-dill salad. This combination layers flavors and textures beautifully, making each bite an exciting experience.
How to Serve Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
Garnishes
To elevate your bowl and add fresh pops of color and texture, consider garnishing with lemon wedges for extra zing, thinly sliced radishes for crunch, or a sprinkle of toasted pumpkin seeds for nuttiness. Fresh dill sprigs on top also make the dish look irresistible.
Side Dishes
This bowl is hearty enough to stand on its own, but some light, crunchy side dishes pair wonderfully. Think roasted asparagus or a crisp garden salad dressed with a lemon vinaigrette. If you want to add some warmth, a slice of crusty whole-grain bread or garlic naan can complement the meal.
Creative Ways to Present
Try serving the Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe in a vibrant ceramic bowl or on a rustic wooden platter for a homestyle feel. Layer the quinoa first, then the salmon fillet, topped with the salad to create vertical interest. You can also turn this recipe into a platter for sharing at casual gatherings, allowing everyone to assemble their own bowls.
Make Ahead and Storage
Storing Leftovers
If you have leftover salmon, quinoa, or salad, store them separately in airtight containers in the refrigerator. Salmon is best eaten within two days, while quinoa and the cucumber-dill salad can last up to three days without losing quality.
Freezing
While quinoa freezes well, salmon is best consumed fresh for optimal texture and flavor, so freezing cooked salmon is not usually recommended. If you do freeze cooked salmon, wrap it tightly and consume it within one month to avoid dryness. The cucumber-dill salad does not freeze well because the yogurt will separate.
Reheating
Reheat the salmon gently in a low oven or microwave to prevent it from drying out. Quinoa can be quickly steamed or microwaved with a splash of water. Keep the cucumber-dill salad chilled and add it fresh when you’re ready to eat to maintain its crispness and creaminess.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Brown rice or couscous both make wonderful substitutes and will keep the dish just as hearty and satisfying. Just adjust the cooking times accordingly.
Is the cayenne pepper necessary?
Not at all. The cayenne pepper adds a little kick, but you can leave it out if you prefer a milder spice profile. The paprika and cumin still provide plenty of flavor.
Can I make this recipe dairy-free?
Yes! Simply swap out the Greek yogurt for your favorite plant-based alternative, such as coconut yogurt or cashew cream. The cucumber-dill salad will remain fresh and creamy.
How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork and is opaque throughout. This usually takes about 3 to 4 minutes per side on medium heat, but cooking times can vary based on thickness.
Can I prepare parts of the dish ahead of time?
You can cook the quinoa and make the cucumber-dill salad a day ahead. Keep them refrigerated separately. For best salmon taste and texture, cook it fresh just before serving.
Final Thoughts
This Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe is one of those dishes that feeds your body and soul simultaneously. The marriage of spicy, flaky salmon with nutty quinoa and a cooling, creamy salad is truly irresistible. Give it a try—you might just find yourself making it again and again for a reliable, delicious meal that never disappoints.
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Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Pescatarian
Description
This Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad offers a flavorful, healthy meal combining perfectly cooked salmon seasoned with smoky spices, fluffy quinoa, and a refreshing cucumber-dill yogurt salad. It’s a Mediterranean-inspired dish that’s quick to prepare and ideal for a nutritious lunch or dinner.
Ingredients
For the Salmon:
- 4 salmon fillets (about 5 oz each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
For the Quinoa:
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
For the Cucumber-Dill Salad:
- 1 cup chopped cucumber
- 1/2 cup plain Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 1 tablespoon olive oil (for dressing)
- Salt and pepper to taste
Instructions
- Prepare the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a saucepan, combine the quinoa and 2 cups of water or vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes.
- Season the Salmon: While the quinoa cooks, mix smoked paprika, ground cumin, garlic powder, cayenne pepper (if using), salt, and black pepper in a small bowl. Rub this spice blend evenly over each salmon fillet, ensuring full coverage.
- Cook the Salmon: Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the seasoned salmon fillets. Cook for 3 to 4 minutes on each side or until the salmon is cooked through and has a golden crust on the outside.
- Make the Cucumber-Dill Salad: In a bowl, combine chopped cucumber, Greek yogurt, chopped dill, lemon juice, minced garlic, olive oil, salt, and pepper. Mix well to combine all flavors evenly.
- Assemble the Bowl: Divide the cooked quinoa evenly among four serving bowls. Place one salmon fillet on top of each quinoa bed. Add a generous scoop of the cucumber-dill salad on the side. Serve immediately while warm.
Notes
- You can substitute brown rice or couscous instead of quinoa for variation.
- Add avocado slices, arugula, or pickled onions to enhance the flavor and texture of the bowl.
- For a dairy-free version, use a plant-based yogurt alternative instead of Greek yogurt in the cucumber-dill salad.
