WHAT’S EMERALD MAKING
Emerald teamed up with the ladies of Sweats & The City to create this post workout bowl. It’s very simple, replenishing and easy to meal prep with. Watch + learn how to make this baked salmon bowl for your next post work out meal.
THE RECIPE (4 servings)
• Cup quinoa, farro, wheat berries, any gain you prefer (use FreshDirect premade steamed quinoa to save time)
• 3, 6-ounce salmon fillets
• 1 tablespoon, plus 4 teaspoons kosher salt, divided
• Freshly ground black pepper
• 1 lemon, cut into rounds
• 1 cup of rice wine vinegar
• 2 tablespoons sugar
• Carrots, cucumbers, red radish, thinly sliced (you can use any sliced veg of your choice)
Preheat oven to 425F. Cook quinoa as directed by its package.
Pat 3 x 6oz salmon fillets dry with paper towel + place skin-side down to foil-lined baking sheet. Sprinkle all over with olive oil, 1 tsp of salt + pepper. Lay a few thin slices of lemon on top of each filet + bake until fillet is opaque, 18-25 mins.
Meanwhile, combine rice wine vinegar, sugar, and 4 tsp of salt into large bowl + whisk until sugar + salt dissolve. Add 2 c total of carrots, cucumbers, and red radish. Let it sit for 10 mins, squeezing gently with your hands occasionally to help them pickle more quickly (Pickles can be stored in the fridge for up to a week in an airtight container).
Once salmon is out of oven, flake into smaller pieces using a fork. Divide quinoa into bowl and add salmon on top. Arrange arugula, pickled vegetables, avocado, and microgreens around fish. Store leftovers in airtight containers, can be enjoyed cold for the next few days and after a great workout.
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