Crispy Tahini Salmon & Kale Power Bowl
This power bowl combines crispy, oil‑seared salmon with a vibrant kale and quinoa mix, finished with a silky tahini‑lemon dressing. It’s a bright, healthy quick‑meal that gives you a protein punch without sacrificing flavor. Perfect for busy weeknights or a wholesome brunch.
Ingredients
- 4 (6‑oz) salmon fillets
- 2 tsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tbsp sesame seeds
- 1 cup quinoa, rinsed
- 1 cup chopped kale, stems removed
- 1/2 cucumber, diced
- 1/4 cup chickpeas, rinsed
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated
- 2 scallions, thinly sliced
- Optional: 1/4 cup chopped fresh cilantro
Instructions
- Heat 1 tsp olive oil in a skillet over medium‑high heat; season salmon fillets with salt, pepper and 1 tbsp sesame seeds.
- Sear salmon, skin‑side down, 4‑5 min until golden, then flip and cook 3‑4 min until just cooked through. Remove and set aside.
- In the same skillet, add remaining oil and sauté kale for 2‑3 min until tender but still bright green.
- Meanwhile, cook quinoa in 2 cups water, bring to a simmer, cover, and simmer 15 min until fluffy and liquid absorbed.
- In a small bowl, whisk tahini, lemon juice, honey, garlic, and ginger until smooth; add a splash of warm water if needed to thin.
- Mix quinoa, kale, cucumber, chickpeas, and half the dressing in a large bowl; toss to coat.
- Top with seared salmon, drizzle remaining dressing, sprinkle scallions, and optionally cilantro.
- Serve immediately or chill for up to 2 hrs; enjoy a protein‑rich, satisfying meal.
Chef's Note
For a crispier salmon, pat fillets dry before searing and bake at 425°F for 2‑3 min after searing to finish.
Make-Ahead Tips
The bowl can be assembled 2 hours ahead—just keep the salmon crisp by placing it on foil over a warm plate. Seal in an airtight container.
Substitutions
Use grilled tofu slices for a vegetarian version; swap quinoa for cauliflower rice to reduce carbs.