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A delightful meal-in-a-bowl that’s both pretty and healthful.
1 and 1/2 pounds salmon, cubed
1/4 teaspoon Haddar Kosher Salt
dash black pepper
1/4 cup washed dill, loosely packed
1/2–1 tablespoon freshly squeezed lemon juice or Gefen Lemon Juice
1 and 1/2 cups Pereg Quinoa, checked
1 teaspoon salt
1 tablespoon oil
3 cups water
1/3 cup Gefen Olive Oil
3 tablespoons freshly squeezed lemon juice or Gefen Lemon Juice
2 tablespoons washed dill, finely chopped
2 tablespoons sugar
1 teaspoon Haddar Kosher Salt
dash of black pepper
1 and 1/2 cups shredded red cabbage
4 scallions, checked and sliced
1/2 cup toasted sliced almonds
Preheat oven to 400 degrees Fahrenheit.
To prepare salmon, place fish cubes in a 9×13-inch baking pan. Sprinkle with salt, pepper, and dill; drizzle with lemon juice.
Bake for 12–15 minutes, until fish flakes easily with a fork.
Place all ingredients in a pot and bring to a boil.
Simmer covered until almost all water is absorbed, about 20 minutes.
Let sit covered at least five minutes, or until all water is absorbed.
Fluff with a fork.
Cool to room temperature.
In a bowl or container, whisk or shake all dressing ingredients together.
Place quinoa, cabbage, and scallions in a large bowl or four individual bowls.
Drizzle with dressing to taste; toss to coat.
Top with salmon cubes and almonds.
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Prep by Chumy Berger
Styling and photography by Esti Rosengarten
Chumy Berger, personal chef, can be reached at 848-210-7973.
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Can I use frozen dill cubes?
Sure! Just defrost them