If you are searching for a vibrant, nourishing meal that feels both indulgent and wholesome, the Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe is an absolute winner. This dish brings together perfectly seasoned salmon fillets with warm, fluffy quinoa and a refreshing cucumber-dill salad that bursts with brightness and crunch. Every bite balances spices, textures, and zesty flavors in a way that’s deeply satisfying and easy to make any day of the week. Trust me, once you try this recipe, it will quickly become one of your favorite go-to dinners.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays a crucial role in making this dish flavorful and balanced. From the spices that coat the salmon to the fresh herbs in the salad, every component contributes to taste, texture, and color, making this bowl as delightful to the eyes as it is to the palate.
- Salmon fillets (4, about 4-6 oz each): Choose fresh, high-quality salmon for the best flavor and flaky texture.
- Olive oil (2 tablespoons): Used for cooking and dressing, it adds richness and helps marry the flavors.
- Paprika (1 teaspoon): Adds a mild smoky depth to the spice rub.
- Ground cumin (1/2 teaspoon): Brings warmth and earthiness to the salmon.
- Ground coriander (1/2 teaspoon): Gives a subtle lemony touch that brightens the spices.
- Ground turmeric (1/4 teaspoon): A lovely golden color and gentle bitterness enhance the spice profile.
- Garlic powder (1/4 teaspoon): Provides aromatic savoriness that complements the fish perfectly.
- Salt and pepper: Essential for seasoning both salmon and salad to perfection.
- Juice of 1/2 lemon: Adds fresh acidity to lift the salmon flavors.
- Quinoa (1 cup, rinsed): A protein-packed grain with a lovely nutty flavor and fluffy texture.
- Water or vegetable broth (2 cups): Used to cook the quinoa, broth adds extra depth.
- Cucumber (1, sliced thinly): Cools and crunches, providing refreshing contrast in the salad.
- Red onion (1/2, thinly sliced): Adds a mild sharpness and color contrast in the salad.
- Fresh dill (1/4 cup, chopped): Infuses the salad with citrusy, herbal brightness.
- White wine vinegar or lemon juice (1 tablespoon): Creates the tangy dressing in the cucumber-dill salad.
- Avocado (1/4, sliced): Offers creamy richness to balance the spices.
- Lemon wedges: For an extra burst of citrus at serving.
- Fresh herbs (optional): Perfect for garnish to elevate the presentation and aroma.
How to Make Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
Step 1: Prepare the Spiced Salmon
Start by preheating your oven or heating a skillet over medium heat. In a small bowl, combine paprika, ground cumin, ground coriander, turmeric, garlic powder, salt, and pepper. Rub this fragrant blend thoroughly over the salmon fillets, coating each piece evenly. Drizzle with olive oil and a squeeze of lemon juice for balance. Cook the salmon either by pan-searing for about 4-5 minutes on each side until golden and flaky or bake at 400°F for about 12-15 minutes, depending on thickness.
Step 2: Cook the Quinoa
While the salmon cooks, rinse quinoa under cold water until the water runs clear. Combine quinoa with 2 cups of water or vegetable broth in a saucepan and add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid has absorbed and quinoa is tender. Fluff with a fork to release its delicate texture before plating.
Step 3: Make the Cucumber-Dill Salad
In a fresh bowl, toss thinly sliced cucumbers and red onions with chopped dill, olive oil, and white wine vinegar (or lemon juice). Season with salt and pepper to taste. The salad should be crisp, tangy, and aromatic, providing a crisp contrast to the rich salmon and quinoa.
How to Serve Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe
Garnishes
Top your bowl with thin slices of ripe avocado for creamy allure and a few fresh herbs like dill or parsley for an extra burst of green freshness. A few lemon wedges on the side enable guests to add more citrus punch if desired. These finishing touches make the dish pop visually and in flavor.
Side Dishes
This meal is wonderfully filling on its own, but if you want to add more, simple roasted vegetables like asparagus or sweet potatoes complement the flavors beautifully. A light soup or a crisp green salad with lemon vinaigrette would also pair perfectly without overshadowing the main event.
Creative Ways to Present
Serve this bowl in individual wide bowls or on rustic wooden platters for a vibrant presentation. Layer the quinoa as a base, arrange the salmon fillets on top, and spoon over the cucumber-dill salad elegantly on the side. Drizzle lightly with extra olive oil or a yogurt-based herb dressing for added indulgence.
Make Ahead and Storage
Storing Leftovers
Store leftover spiced salmon, quinoa, and cucumber-dill salad separately in airtight containers in the refrigerator. This keeps the textures fresh and prevents the salad from becoming soggy. Consume within 2 days for the best taste and quality.
Freezing
The cooked salmon can be frozen, but note that the cucumber-dill salad does not freeze well due to its high water content. Wrap the salmon tightly in plastic wrap and place in a freezer bag, freezing for up to 2 months. Quinoa freezes well too; store it in a separate container to reheat later.
Reheating
Reheat salmon gently in a low oven or microwave to avoid drying it out. Quinoa can be refreshed with a sprinkle of water and reheated in a microwave or on the stovetop. Add fresh cucumber-dill salad just before serving to keep it crisp and vibrant.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While salmon is ideal for its rich texture and flavor, you can substitute with trout, cod, or even firm white fish. Adjust cooking times accordingly to avoid overcooking.
Is quinoa necessary, or can I substitute it?
Quinoa is wonderful here because of its slightly nutty flavor and texture, plus it packs protein and fiber. However, you can substitute with brown rice, bulgur, or even couscous if preferred.
How spicy is the spiced salmon in this recipe?
The spice blend is warm and aromatic rather than hot, perfect for those who enjoy flavorful food without too much heat. You can adjust the paprika or add cayenne pepper for a spicier kick.
Can this dish be made vegan or vegetarian?
You can create a vegan version by swapping salmon for roasted or grilled tofu, tempeh, or hearty grilled vegetables. The quinoa and cucumber-dill salad remain deliciously vegan-friendly.
What drinks pair well with the Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe?
A crisp white wine like Sauvignon Blanc or a refreshing sparkling water with lemon complements the fresh and spiced flavors beautifully. Light beers or herbal iced teas work well too.
Final Thoughts
This Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe is one of those dishes you’ll find yourself craving again and again. It’s fresh, wholesome, satisfying, and surprisingly easy to pull together on a weeknight or for entertaining friends. Give it a try and enjoy every vibrant, flavorful bite with the joy of a meal made with love and care.
Print
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
- Diet: Gluten Free
Description
This Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad is a vibrant, nutritious dish featuring perfectly seasoned salmon fillets atop fluffy quinoa, complemented by a refreshing cucumber and dill salad. Ideal for a healthy weeknight dinner, this bowl balances bold spices with light, fresh ingredients for a satisfying and wholesome meal.
Ingredients
Salmon
- 4 salmon fillets (about 4–6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Juice of 1/2 lemon
Quinoa
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
- Salt to taste
Cucumber-Dill Salad
- 1 cucumber (sliced thinly)
- 1/2 red onion (thinly sliced)
- 1/4 cup fresh dill (chopped)
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar (or lemon juice)
- Salt and pepper to taste
Garnish
- 1/4 avocado (sliced)
- Lemon wedges
- Fresh herbs (optional for garnish)
Instructions
- Prepare the Quinoa: Rinse 1 cup of quinoa under cold running water to remove any bitterness. In a medium saucepan, combine the quinoa with 2 cups of water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it rest covered.
- Season the Salmon: In a small bowl, mix together paprika, ground cumin, ground coriander, ground turmeric, garlic powder, salt, and pepper. Rub the salmon fillets with olive oil, then evenly coat them with the spice mixture. Squeeze juice of half a lemon over the fillets for added brightness.
- Cook the Salmon: Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the salmon fillets skin-side down if applicable. Cook for about 4-5 minutes on each side or until the salmon is cooked through and has a slightly crispy crust. Remove from heat and let rest for a minute.
- Make the Cucumber-Dill Salad: In a bowl, combine thinly sliced cucumber, red onion, and fresh chopped dill. Toss with olive oil, white wine vinegar or lemon juice, salt, and pepper to taste. Mix gently to ensure flavors meld without bruising the vegetables.
- Assemble the Bowl: Divide the cooked quinoa evenly among four bowls. Top each quinoa portion with a salmon fillet. Add a generous serving of the cucumber-dill salad to each bowl. Garnish with sliced avocado, lemon wedges, and additional fresh herbs if desired.
- Serve: Serve the bowls warm, squeezing lemon wedges over the salmon and salad for extra zest. Enjoy this flavorful, balanced meal packed with protein, healthy fats, and fresh vegetables.
Notes
- For a gluten-free version, ensure the vegetable broth is gluten-free or use water.
- You can substitute the salmon with another firm fish or tofu for a different protein.
- Adjust spices to taste if you prefer milder or spicier flavors.
- Quinoa can be cooked ahead and stored refrigerated for up to 3 days.
- Add a handful of greens such as spinach or arugula for extra nutrition.
