Salmon dragon bowl from Trois fois par jour

Preparation time 30 minutes

Total time: 1 hour

Serves 4

Ingredients

300 g (10 oz.) fresh salmon
15 mL (1 tbsp.) vegetable oil
15 mL (1 tbsp.) yellow curry powder
To taste, salt and freshly ground pepper
500 mL (2 cups) millet, cooked
500 mL (2 cups) quinoa, cooked
250 mL (1 cup) red cabbage, very thinly sliced
1 medium-sized beet, peeled and julienned
2 Nantes carrots, peeled and very thinly sliced
250 mL (1 cup) cauliflower, cut into small florets
250 mL (1 cup) green zucchini, sliced into very thin rounds
1 pint your choice alfalfa sprouts
60 mL (1/4 cup) pumpkin seeds, toasted
30 mL (2 tbsp.) white sesame seeds, toasted
125 mL (1/2 cup) store-bought Japanese dressing (e.g., Wafu)

Directions

Preheat barbecue to high.
Lightly oil salmon skin and sprinkle flesh with curry powder. Season to taste.
Grill salmon covered, skin side down, for 10–12 minutes.
Transfer to a dish and flake with a fork. Set aside. In a small bowl, combine millet and quinoa.
Divide equally among four bowls and garnish each bowl with one quarter of each cabbage, beets, carrots, cauliflower, and alfalfa sprouts.
Add salmon, pumpkin seeds, and sesame seeds, and drizzle with vinaigrette.

CHEF’S SECRET

For a vegetarian version, switch out salmon for 1 can (540 mL) of chickpeas, drained and rinsed.

Then, in a large bowl, combine 80 mL (⅓ cup) of pumpkin seeds, 45 mL (3 tbsp.) of sesame seeds, 45 mL (3 tbsp.) of vegetable oil, 15 mL (1 tbsp.) of curry powder, and salt and pepper to taste.

Once mixture is well coated, spread on cooking sheet and bake 30 minutes. Then follow steps 4 and 5 of the recipe, switching out salmon for baked chickpeas.

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