Ingredients:

  • 4 (6-oz) skin-on salmon fillets
  • 1 tbsp avocado oil
  • 1.5 tsp kosher salt, divided
  • 0.5 tsp cracked black pepper
  • 1 cup white or tri-color quinoa
  • 1.75 cups low-sodium vegetable broth
  • 1 sprig fresh rosemary
  • 2 cups baby kale, chiffonade
  • 1 cup English cucumber, diced
  • 0.5 cup cherry tomatoes, halved
  • 0.25 cup red onion, thinly sliced
  • 2 tbsp fresh dill, chopped
  • 3 tbsp hulled tahini
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, microplaned
  • 1 tsp maple syrup
  • 3 tbsp warm water

Instructions:

  1. Rinse the quinoa under cold water in a fine-mesh strainer for 30 seconds and shake dry. Place in a saucepan over medium heat, stirring constantly for 2 minutes until the grains smell nutty and the water has evaporated.
  2. Pour the vegetable broth, 0.5 tsp salt, and rosemary sprig into the quinoa. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. Pat salmon fillets extremely dry with paper towels. Season with the remaining salt and pepper. Place fillets skin-side down in a cold non-stick skillet with 1 tbsp oil.
  4. Turn heat to medium-high. Allow the salmon to render its fat slowly as the pan heats. Press down lightly with a spatula to ensure even skin contact. Sear until skin is golden and shattered-crisp (about 6-7 minutes), then flip and finish cooking to desired doneness (approx. 2 more minutes).
  5. In a small bowl, whisk together the tahini, lemon juice, microplaned garlic, and maple syrup. Gradually add warm water until a smooth, drizzling consistency is reached.
  6. Assemble the bowls by layering the fluffy quinoa, chiffonade kale, diced cucumbers, halved tomatoes, and sliced red onions. Top with the crispy salmon fillet, fresh dill, and the lemon-tahini drizzle.