Salmon curry & coconut bowl - low FODMAP
Combining salmon (a high source of omega-3 and vitamin B12), edamame and an abundance of vegetables, you'll fall in love with the vibrant flavors of this bowl.
Servings: 2
Ingredients
Bowl
- 1 ½ t. (375 ml) quinoa cooked
- 200 g of raw salmon cut into large cubes
- ¼ t. (60 ml) Harmonie Curry, Coconut and Carrot Sauce
- 1 carrot grated
- 1 red bell pepper cut into small cubes
- ½ t. (125 ml) of edamame beans husks
- ¾ cup (180 ml) kale sliced
- 1 green onion sliced (green part)
Vinaigrette
- 3 tbsp (45 ml) Harmonie Curry, Coconut and Carrot Sauce
- 3 tbsp (45 ml) plain Greek yogurt
- Juice of half a lemon
- 1 tsp (5 ml) maple syrup
- 1 tsp (5 ml) fresh ginger finely grated
Instructions
- Place a rack in the upper part of the oven and preheat to «broil». Place parchment paper on a baking sheet.
- Meanwhile, start cooking the quinoa, following the instructions on the packaging.
- Place salmon cubes in a medium-sized bowl. Pour in the Curry, Coconut and Carrot Sauce and mix well. Place the salmon pieces on the baking tray and cook in the oven for 6-7 minutes.
- Meanwhile, prepare the vinaigrette and remaining ingredients. For the vinaigrette, simply place all the ingredients in a small container and whisk until smooth, then set aside.
- Once the quinoa is cooked, allow to cool slightly, then divide between two bowls. Add salmon, carrots, bell bell pepper, edamame beans, kale and green onion. Drizzle with vinaigrette.
Notes
Recipe and photo by the Épithélia team,