Blueberry‑Balsamic Glazed Salmon with Turmeric‑Rice & Avocado Coulis

This vibrant salmon bowl marries sweet blueberry‑balsamic glaze with fragrant turmeric rice and a creamy avocado coulis. Packed with lean protein and healthy omega‑3s, it’s a crowd‑pleaser for busy weeknights. In under half an hour, you’ll have a dish that looks studio‑photography perfect yet tastes like a gourmet restaurant.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 4 (6‑oz) salmon fillets, skin‑on
• - 1 cup quinoa, rinsed
• - 1 cup water
• - 1 cup fresh blueberries
• - ¼ cup balsamic vinegar
• - 2 tbsp honey
• - 1 tsp soy sauce
• - 1 tsp fresh ginger, grated
• - 1 tsp lemon zest
• - ¼ cup lemon juice
• - 1 tbsp olive oil
• - 1 avocado, diced
• - 2 tbsp Greek yogurt
• - 1 small clove garlic
• - 2 tbsp chopped fresh cilantro
• - Salt & pepper, to taste
• - Lemon wedges, for serving (optional)

Instructions

1. 1. Rinse quinoa and combine with 1 cup water in a small saucepan. Bring to boil, reduce heat, cover, and simmer 15 minutes until fluffy.
2. 2. While quinoa cooks, whisk together blueberries, balsamic vinegar, honey, soy sauce, grated ginger, lemon zest, lemon juice, and olive oil in a bowl; set aside.
3. 3. Heat a non‑stick skillet over medium‑high heat and season salmon fillets with salt and pepper.
4. 4. Sear salmon skin‑side down for 3–4 minutes until crisp, then flip and cook another 2–3 minutes.
5. 5. Pour the blueberry‑balsamic glaze over the salmon and reduce for 1 minute, letting it thicken and coat the fillets.
6. 6. In a blender or food processor, combine avocado, Greek yogurt, garlic, cilantro, and a splash of water until smooth. Season with salt and pepper to taste.
7. 7. Plate cooked quinoa, top with glazed salmon, drizzle avocado coulis over the salmon, and garnish with extra cilantro.
8. 8. Serve immediately with lemon wedges if desired.

Chef's Note

For extra shine, brush the salmon with the glaze a second time just before it finishes cooking. This gives a glossy, caramelized finish that pops on the plate.

Make-Ahead Tips

The quinoa and avocado coulis can be prepared at least 12 hours ahead. Chill the salmon in a covered dish; reheat gently in a skillet or oven before serving.

Substitutions

- Replace salmon with grilled chicken breast or tofu for an affordable option. - Swap quinoa for brown rice or cauliflower rice. - Use yogurt or a splash of coconut milk for a dairy‑free coulis. - Add a pinch of cumin to the glaze for a smoky twist.