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Brunch has been redefined so many times over the years that it can include almost anything. Personally, I like all sorts of brunch: almost breakfast brunch, slightly early brunch, normal brunch, late brunch, over-the-top carb loaded brunch – just count me in!
Brunch can mean a leisurely morning or a hearty option that easily blurs the lines between breakfast and lunch. That’s when a bowl is perfect. Why is that, you ask? Well, because bowls offer endless options. I like to start with a grain or something hearty, add protein, and end with something creamy. This spinach, quinoa and salmon bowl includes all those things and more!
Instead of having the traditional main dish and sides, a bowl gives the option of having it all together, all in one place. It’s like a party where everyone’s invited. And you know what, I’m pretty sure I’m excited for everyone to show up… in the bowl, that is!
Start with a base for the salmon bowl
In a recipe like this, you have to start with a base that sets the tone for what’s on top. And in this case, I chose quinoa. Two reasons:
- Because I love the texture, and
- It’s gluten-free.
Wait, don’t roll your eyes; gluten-free definitely does not mean boring because I’m pretty sure carb-lovers will crave this as well. What’s great about quinoa is that it keeps its texture like a grain, and it results in a perfectly tender, almost rice-like, base for the bowl.
To up the nutrition, I like to fold in spinach to the warm quinoa and let it wilt. This time of year, the garden is pumping out spinach and I just can’t get enough!
Give me some protein!
The protein added to this bowl really defines the overall texture and flavor palate. So go ahead and choose your favorite. Maybe swap it out a second time for another favorite. My choice always tends to be salmon, partly because it’s high in good fats, and party because it’s just plain full of meaty goodness.
A lot of times, salmon is a favorite fish of many but scares people on how to cook it. Salmon can easily be overcooked and result in dry meat, oozing that weird white fat in little dots. This super-simple method avoids just that:
- Layer a baking dish with tin foil – easy cleanup, folks!
- Place salmon on the tray. Drizzle with olive oil, rub it in, and sprinkle with salt and pepper for some vibrant flavor.
- Place under the broiler for a few minutes until the salmon is cooked. Voila!
Top it with a jammy egg
To give this salmon bowl a creamy sauce topping, what could be more brunch-y than a jammy egg? Oh, you don’t know what a jammy egg is?! So there are hardboiled eggs, there are soft eggs, and then somewhere in between is the perfectly cooked jammy egg. The whites are cooked firm, but the yolks are creamy and smooth.
Once broken on top of the bowl, the yolk creates a sauce and coats everything in fatty goodness.
When you make one of these bowls, it will satisfy your mind, body, and spirit! How’s that for inspiring!
Bonus! This salmon bowl is super high in protein: 45 grams! I mean, if (and when) you make this, you’ll pretty much just have to wake up, eat it, and head right back to bed. Nutrition for the day… check! (Totally kidding.)
Watch how to make this salmon bowl
Spinach, Quinoa & Salmon Bowl
- 1 cup black or white quinoa
- 2 cups water
- 1 tsp salt
- 4 eggs
- 4 tbsp olive oil separated
- 1 clove garlic peeled and smashed
- ½ tsp pepper
- 2 cups spinach
- 4 5-oz salmon fillets
- 3 scallions diced
- 4 tsp sambal oelek (optional garnish)
- 1 avocado sliced (optional garnish)
- lime zest (optional garnish)
For the quinoa
- In a medium kettle, combine the quinoa, water, and salt. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes. Cover and remove from heat.
- Steam for 5 minutes, then stir and fluff with a fork.
- While the quinoa is warm, add 2 tablespoons olive oil, garlic clove, and pepper. Stir to combine and fold in the spinach. Cover until ready to make the bowl.
For the eggs
- In a small kettle, bring 3 cups of water to a boil.
- Using a slotted spoon, add the eggs and cook for exactly 6 minutes. Remove from boiling water and plunge into ice-cold water to stop cooking. While the eggs are cooling, bake the salmon.
For the salmon
- Set the oven rack to the top middle of the oven and turn the broil setting to high. Line a small baking sheet with aluminum foil for easy cleanup.
- Set the salmon fillets on the foil-lined baking sheet and drizzle evenly with 2 tablespoons olive oil. Sprinkle with salt and pepper.
- Broil until the salmon is just cooked, approximately 120°F. Remove from oven and assemble bowls.
- In each bowl, start with the quinoa and wilted spinach.
- Layer with a piece of salmon, flaked if desired.
- Remove the shell of the eggs carefully, making sure not to puncture the yolks. Place the egg on top and cut open, exposing the runny yolk.
- Garnish with scallions, avocado, and a side of sambal (a spicy chili garlic paste).
Add Tbs of vinegar to water that you are boiling eggs in. It softens the shells and prevents leaking, even if they have an invisible crack when you place them into the water you will never have white foam again.
For ease of pealing eggs either peal immediately after cooking, just as soon as you can tolerate touching or hours after they have totally cooled. Has to do with the membrane sticking to the Shell vs the egg. Hope this was helpful.