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Salmon Quinoa Bowl with Golden Tahini Drizzle

Serves 4

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    Within each bowl is a delightful play of flavours and textures with curly endive (sometimes labelled chicory) and the tahini-turmeric sauce delivering just the right amount of bitter punch. All the elements of this dish can be prepared ahead of time for a quick toss for lunch or dinner, but keep everything separated until just before serving.

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    Open, sesame!

    For dressings and sauces (and hummus!), runny tahini is preferred over versions with a consistency similar to nut butter. Middle Eastern grocers are the best bet for locating this style of sesame paste.

    You can swap out the lacy leaves of curly endive for a base of other greens with a bitter edge such as baby kale, radish greens, frisée, dandelion greens, escarole, or arugula.

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    Salmon Quinoa Bowl with Golden Tahini Drizzle

      Ingredients

      • 1 1/4 cups (310 mL) quinoa
      • 3/4 tsp (4 mL) salt, divided
      • 1 lb (450 g) salmon fillet
      • 1/2 tsp (2 mL) black pepper, divided
      • 1/4 cup (60 mL) tahini
      • Juice of 1/2 lemon
      • 2 Tbsp (30 mL) extra-virgin olive oil, divided
      • 2 tsp (10 mL) turmeric powder
      • 8 cups (1 L) torn curly endive (see tip)
      • 1 Tbsp (15 mL) red wine vinegar
      • 1 English cucumber, chopped
      • 1 1/2 cups (350 mL) cherry tomatoes, halved
      • 2 medium oranges, peeled and segments sliced in half
      • 2 Tbsp (30 mL) pumpkin seeds

      Nutrition

      Per serving:

      • calories486
      • protein30g
      • fat29g
        • saturated fat5g
        • trans fat0g
      • carbohydrates30g
        • sugars9g
        • fibre8g
      • sodium549mg

      Directions

      01

      In medium-sized saucepan, bring 2 1/4 cups (560 mL) water to a boil. Add quinoa and 1/4 tsp (1 mL) salt; return to a boil, reduce heat to medium-low, and simmer, covered, until grains are tender and water has been absorbed, about 12 minutes. Remove pan from heat and let rest for 5 minutes, covered, and then fluff quinoa with fork.

      02

      Heat oven to 300 F (150 C). Line baking sheet with parchment. Place salmon skin-side down on parchment paper-lined baking sheet and season with 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Bake fish in preheated oven for 15 minutes, or until just barely cooked through in the thickest part of flesh. Let fish rest for 5 minutes and then break apart flesh into 2 in (5 cm) chunks.

      03

      For sauce, whisk together tahini, lemon juice, 1 Tbsp (15 mL) olive oil, 3 Tbsp (45 mL) water, turmeric, 1/4 tsp (1 mL) salt, and 1/4 tsp (1 mL) pepper until smooth and runny. If needed, add another 1 Tbsp (15 mL) water.

      04

      Toss endive with 1 Tbsp (15 mL) olive oil, red wine vinegar, and a pinch of salt.

      05

      Divide endive among 4 serving bowls and top with quinoa, cucumber, tomatoes, oranges, and salmon. Drizzle with tahini sauce and scatter pumpkin seeds overtop.

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      Pear and Butternut Squash Salad with Ginger, Crispy Sage, and Hazelnuts

      Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.