Warm quinoa bowl with sesame-coated salmon and apricots

Total time 45 mins
10 mins preparation time
35 mins cooking time

Need something easy and healthy for dinner? You’ll love this simple salmon recipe with Ponzu yoghurt dressing. It’s served with red, white & black quinoa, but you can use any kinds.

Ingredients

2 portion(s)
100 g
tricolor quinoa, or regular quinoa
250 g
salmon fillet
 ½ tsp
pepper
10 g
sesame seeds
2 tbsp
oil
100 g
broccoli
150 g
apricots
1 tbsp
fresh rosemary
1 tbsp
olive oil
60 g
natural yoghurt
2 tbsp
chopped fresh mint
 ½ tsp
ground pepper
Nutritional facts (per portion): 3211 kJ  /  767 kcal
44.6 g Fat
38.9 g Protein
50.3 g Carbohydrates

Preparation

Step 1

Boil the quinoa until tender according to pack instructions.

Step 2

Cut the salmon fillet into 2 pieces, sprinkle with Kikkoman Ponzu  and pepper, then coat in panko mixed with sesame seeds. Fry on both sides until golden brown.

Step 3

Meanwhile divide the broccoli into smaller florets and cook it al dente. Cut the apricots in half, remove the pips and grill on both sides with the rosemary leaves in a lightly greased pan.

Step 4

Mix the yogurt with olive oil, Kikkoman Ponzu, pepper and chopped mint.

Step 5

Divide the cooked quinoa in bowls and add the rest of the toppings.

Recipe-ID: 1050

Recipe as PDF

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Boil the quinoa until tender according to pack instructions.

Cut the salmon fillet into 2 pieces, sprinkle with Kikkoman Ponzu  and pepper, then coat in panko mixed with sesame seeds. Fry on both sides until golden brown.

Meanwhile divide the broccoli into smaller florets and cook it al dente. Cut the apricots in half, remove the pips and grill on both sides with the rosemary leaves in a lightly greased pan.

Mix the yogurt with olive oil, Kikkoman Ponzu, pepper and chopped mint.

Divide the cooked quinoa in bowls and add the rest of the toppings.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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