Salad/Salad Dressings Snacks

Buddha Bowl

Preparation Time: 15 minutes Cooking Time: 8-10 minutes

    Ingredients

    Seared Salmon

    Salmon, fillets

    1200 g (10)

    Salt, fine

    5 ml

    Pepper, black, fine

    2,5 ml

    Olive oil, extra virgin

    50 ml

    Fennel seeds, dried

    30 ml

    Nestlé Chili Garlic Salad Dressing

    120 ml

     

    Bowl

    Quinoa, cooked

    1000 g

    Nestlé Chili Garlic Salad Dressing

    120 ml

    Olive Oil, extra virgin

    40 ml

    Salt, fine

    5 ml

    Edamame beans, fresh

    300 g

    Carrots, julienne

    300 g

    Cucumber, ribboned

    250 g

    Avocado, sliced

    150 g

    Bean Sprouts

    150 g

    Microgreens

    30 g

    Nestlé Chili Garlic Salad Dressing

    120 ml

    Red Cabbage, julienne

    120 g

    Spinach, thinly sliced

    80 g

     

    Method

    1.  For the salmon: Pat the salmon filets dry with paper towel.
    2. Season with salt, pepper and fennel seeds.
    3. Heat the oil in a large non-stick pan or skillet over medium-high heat until hot.
    4. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear for 4 minutes until golden.
    5. Flip and sear on the opposite side for two minutes.
    6. Flip once more and baste liberally with Nestlé Chili Garlic Salad Dressing, cook for 2 minutes.
    7. Baste the opposite side and sear for another minute.
    8. Remove from the heat and set aside to cool.
    9. For the bowl: Combine the cooked quinoa, Nestlé Chili Garlic Salad Dressing, olive oil and salt and stir well.
    10. Place a serving in each bowl.
    11. Place a serving of carrots and cucumber on top of the quinoa, next to one another.
    12. Place the avocado, bean sprouts and microgreens next to the cucumber and carrots.
    13. Combine the cabbage and spinach with the Nestlé Chili Garlic Salad Dressing in a small bowl and stir to cover the vegetables.
    14. Place a serving in each bowl and top with the seared salmon.