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- 4 salmon fillets (about 6 oz each) - 2 cups cooked quinoa - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1 avocado, sliced - Mixed greens for serving - 2 tablespoons olive oil - Zest and juice of 1 orange - Zest and juice of 1 lemon - 2 cloves garlic, minced - 1 tablespoon fresh dill, chopped - 1 tablespoon fresh parsley, chopped - Salt and pepper to taste To make these Citrus Herb Grilled Salmon Bowls, you need fresh and simple ingredients. The salmon is the star here, bringing rich flavor and healthy fats. Each fillet should weigh around 6 ounces. That’s about the size of your hand, which makes it easy to measure. You’ll also need two cups of cooked quinoa. Quinoa is a great base for our bowls. It’s not only tasty but also packed with protein and fiber. For freshness, grab a cup of cherry tomatoes. Halve them for easy bites. Next, you’ll want a cucumber. Dice it up for a crunchy texture. Don’t forget the creamy avocado! One avocado, sliced, adds richness and healthy fats. Finally, use mixed greens for serving. They bring color and extra nutrients to your meal. Now, let’s talk about the marinade. It makes the salmon pop with flavor. You’ll need two tablespoons of olive oil. This helps the marinade stick to the fish. For a bright kick, use the zest and juice of one orange and one lemon. This citrus brings life to the dish. Next, add two cloves of minced garlic. Garlic gives a warm, savory taste. Fresh herbs make everything better. You’ll need one tablespoon each of chopped dill and parsley. They provide a fresh, green note that balances the dish. Lastly, season with salt and pepper to taste. These simple ingredients work together to create a delicious, fresh meal. Enjoy creating your Citrus Herb Grilled Salmon Bowls! To make a great marinade, start by grabbing a small bowl. In this bowl, whisk together the olive oil, orange zest, orange juice, lemon zest, and lemon juice. Then, add the minced garlic, chopped dill, chopped parsley, salt, and pepper. Mix it all well until it combines into a smooth mixture. This marinade will add a bright, fresh flavor to your salmon. Next, take your salmon fillets and place them in a shallow dish or a zip-top bag. Pour the marinade over the fillets. Make sure every bit of the salmon is well coated. Cover the dish or seal the bag. Let it sit in the refrigerator for at least 30 minutes. This step lets the salmon soak up all those tasty flavors. Now it’s time to grill. Preheat your grill to medium-high heat. Once hot, take the salmon out of the marinade. Let any extra marinade drip off. Place the salmon fillets skin-side down on the grill. Grill them for about 6 to 8 minutes on each side. You’ll know they’re done when the salmon flakes easily with a fork and has nice grill marks. While the salmon grills, start building your bowls. Begin with a base of cooked quinoa in each bowl. Next, add the halved cherry tomatoes, diced cucumber, and avocado slices. Don’t forget to add a handful of mixed greens for crunch. Once the salmon is grilled, place one fillet on top of each bowl. Drizzle any leftover marinade over the bowls for extra flavor. Enjoy a meal that is fresh and healthy! To get those perfect grill marks on your salmon, start with a hot grill. Preheat it to medium-high heat. Make sure the grill grates are clean. This helps the salmon not stick. When you place the salmon on the grill, do it skin-side down. This keeps the fish moist. Grill for 6-8 minutes on one side. Then, flip it gently using a spatula. Cook for another 6-8 minutes. The fish should flake easily with a fork when done. For those beautiful grill marks, avoid moving the salmon around. Let it sit still to create a sear. You can save time by prepping the marinade a day before. Mix the olive oil, citrus juice, garlic, and herbs. Store it in the fridge. You can also marinate the salmon ahead of time. Just remember to keep it in the fridge for at least 30 minutes. If you want to prep your veggies, chop the cucumber and halve the tomatoes. Keep them in airtight containers. This way, they stay fresh for your bowls. You can even cook the quinoa in advance. It keeps well in the fridge for about 3-5 days. To make your bowls even better, think about toppings. Add some seeds like pumpkin or sunflower for crunch. Chopped nuts like almonds or walnuts bring a nice texture too. A drizzle of tahini or your favorite dressing can enhance flavor. You could also try a sprinkle of feta cheese for a salty punch. Fresh herbs, like more dill or parsley, can brighten it up. Be creative and customize your bowls to fit your taste! {{image_2}} You can easily swap salmon for other proteins. Try using tilapia or trout for a lighter option. If you prefer a plant-based choice, chickpeas or tofu work well too. Just make sure to adjust cooking times. Tofu may need a bit more time on the grill. Always season your substitutes with the same marinade for great taste. Change up the flavors to suit your taste. If you like spicy food, add red pepper flakes or a dash of hot sauce to the marinade. You can also use fresh herbs like basil or cilantro instead of dill and parsley. Experimenting with spices such as smoked paprika or cumin can give your dish a unique twist. Don’t be afraid to play around! Seasonal fruits and veggies can enhance your bowls. In summer, add fresh corn or zucchini for crunch. Fall might call for roasted butternut squash or sweet potatoes. In winter, citrus slices or Brussels sprouts can brighten the dish. Use what’s fresh and local for the best flavor. Each season brings new ideas for vibrant bowls! To store leftover Citrus Herb Grilled Salmon Bowls, use airtight containers. Divide the salmon, quinoa, and veggies into separate sections. This helps keep flavors fresh. Store everything in the fridge. Use leftovers within three days for the best taste. When reheating, keep the salmon moist. Place it on a plate and cover it with a damp paper towel. Microwave for 30 seconds at a time until warm. For the quinoa, add a splash of water before microwaving. Stir and heat in short bursts to avoid drying. You can freeze portions for later meals. To do this, wrap the salmon tightly in plastic wrap. Place it in a freezer-safe bag. For quinoa and veggies, use airtight containers. Freeze for up to three months. Thaw in the fridge overnight before reheating. To grill salmon well, start with a clean grill. Preheat it to medium-high heat. Grill salmon skin-side down for 6-8 minutes. Flip it carefully and grill the other side for another 6-8 minutes. Salmon is done when it flakes easily with a fork. Keep an eye on the temperature; it should reach 145°F. This ensures flavor and safety. Use a meat thermometer for best results. Yes, you can use frozen salmon. Just remember to thaw it properly first. Place the frozen salmon in the fridge overnight. You can also thaw it in cold water for quicker results. Frozen salmon works well and can taste great if cooked right. It may need a bit more time on the grill, so check for doneness. If you want to switch from quinoa, try brown rice or farro. Both grains offer a hearty texture. You can also use barley or bulgur for a different flavor. These grains pair well with the fresh flavors of salmon and veggies. Choose any grain that you enjoy! This blog post provided a simple and tasty salmon bowl recipe. It covered the main ingredients, marinade, and step-by-step grilling instructions. You learned helpful tips for perfect grilling, meal prep, and serving options. We also discussed variations for protein and seasonal swaps to keep your meals fresh. Finally, effective storage and reheating methods were outlined to ensure your leftovers stay delicious. Enjoy making this dish, and don’t hesitate to get creative in the kitchen! Your taste buds will thank you.

Citrus Herb Grilled Salmon Bowls

Delight your taste buds with these refreshing Citrus Herb Grilled Salmon Bowls! Packed with flavor, this recipe combines tender salmon fillets marinated in zesty citrus and herbs, served over a bed of nutritious quinoa and vibrant veggies. Perfect for a healthy dinner, these bowls are easy to make and loaded with nutrients. Click to discover the full recipe and brighten up your meal tonight!
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 tablespoons olive oil

Zest and juice of 1 orange

Zest and juice of 1 lemon

2 cloves garlic, minced

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

2 cups cooked quinoa

1 cup cherry tomatoes, halved

1 cucumber, diced

1 avocado, sliced

Mixed greens for serving

Instructions
 

In a small bowl, whisk together the olive oil, orange zest, orange juice, lemon zest, lemon juice, minced garlic, dill, parsley, salt, and pepper to create a marinade.

    Place the salmon fillets in a shallow dish or zip-top bag and pour the marinade over them. Make sure the salmon is well coated. Let it marinate in the refrigerator for at least 30 minutes.

      Preheat your grill to medium-high heat.

        Remove the salmon from the marinade and let any excess drip off. Place the salmon fillets skin-side down on the grill. Grill for about 6-8 minutes per side, or until the salmon flakes easily with a fork and has nice grill marks.

          While the salmon is grilling, prepare the bowls. Start with a base of cooked quinoa in each bowl.

            Top the quinoa with halved cherry tomatoes, diced cucumber, avocado slices, and a handful of mixed greens.

              Once the salmon is done, place a grilled fillet on top of each bowl.

                Drizzle any leftover marinade (that was not in contact with raw seafood) or a squeeze of lemon over each salad bowl for added flavor.

                  Serve immediately and enjoy your fresh and vibrant Citrus Herb Grilled Salmon Bowls!

                    Prep Time: 15 min | Total Time: 45 min | Servings: 4