quinoa salmon bowl + lemon vinaigrette

For the Salmon:

• 1 to 4 Salmon Filets
• 1 tablespoon olive oil
• House seasoning and garlic powder to taste

Generously season salmon filet(s) with seasoning salt and garlic powder.  Feel free to add some fresh cracked pepper too.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillet and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.  Transfer to a plate and set aside.

For the Roasted Vegetables:

• 1 lb butternut squash, peeled and cut into 3/4-inch chunk
• 1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
• 2 tablespoons extra virgin olive oil + 1 teaspoon
• 3/4 teaspoon kosher salt
• freshly ground black pepper

Preheat the oven to 450 degrees Fahrenheit. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.

Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).

Roast the vegetables at 450 degrees for 20 to 30 minutes (this will vary depending on the size of your Brussels sprouts and butternut squash chunks, as well as your oven calibration), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. 

For the Soft Boiled Egg:

• 6 eggs

Using a Dash electric egg cooker, cook eggs per the instructions for soft boiled eggs.

Have a bowl filled with ice and water set aside

Once eggs have completed cooking, using tongs, carefully lift eggs out of egg cooker and gently place in ice water.

Peel eggs and set aside.

For the Quinoa:

• 2 cups, rinsed

Cook 2 cups according to package.  I prefer to use the rice cooker method.

For the Lemon Vinaigrette:

• 1 large shallot, finely minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon rice wine vinegar
• Pinch of kosher salt
• Freshly ground black pepper
• 1/3 cup extra-virgin olive oil

In a bowl, add the shallot, lemon juice, rice wine vinegar, salt and pepper. Whisk and add olive oil while continuing to whisk. 

Note:  Store items separately in individual plastic jars with lids until ready to use.

For the Individual Bowls:

In a bowl, add the quinoa and spread throughout the bowl, top with the roasted vegetables, avocado, and salmon.  Add the egg, carefully slicing it in half.  Drizzle with lemon vinaigrette season with salt and pepper.