- 8-ounce piece salmon fillet, skin on
- kosher salt and freshly ground black pepper
- 2 carrots
- 1 cup cooked quinoa, either homemade or picked up from the salad bar
- 1 cups arugula, baby spinach, or baby kale
- 1/2 cup sunflower sprouts
- 1 avocado
- seeded crackers, like Mary's Gone Crackers
for the turmeric-citrus vinaigrette
- 1 teaspoon fresh grated ginger
- 1 teaspoon fresh grated turmeric OR 1/2 teaspoon ground turmeric powder
- 2 teaspoons grainy seeded mustard
- 1 garlic clove
- 2 tablespoons fresh orange juice
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- kosher salt & freshly ground black pepper, to taste
- Preheat a grill or grill pan over medium-high heat. Make the vinaigrette by combining everything in a high-powered blender and blending until smooth.
- Season the salmon with salt and pepper, then place on an oiled grill or grill pan with skinless side down first. When grill marks appear on the first side after about 4 minutes, flip and grill a few more minutes. It should take about 10 minutes total, though you can remove it earlier if you like your salmon medium-rare. Remove from grill, then remove skin from salmon, and let rest.
- Use a vegetable peeler to create long ribbons from the carrots. Put into a bowl filled with ice water - this "shocks" the carrots and makes them crunchy and so pretty - while you prep the rest of the bowl.
- In two serving bowls, place a scoop of quinoa, a small handful of arugula, and the sprouts. Halve avocado, remove pit and scoop out one half of flesh onto each bowl. Drain carrots and add to bowls, then top with salmon.
- Use your hands to crush the seeded crackers into the bowl, then drizzle with turmeric vinaigrette and eat!