1 salmon fillet (4oz)

1 cup cooked red quinoa (cook with broth and add 1 garlic clove, 1 tbsp olive oil, salt and pepper)

1/4 cup mango – diced

¼ cup edamame beans – boiled

¼ cup butternut squash – roasted

¼ cup broccoli – steamed or raw

¼ diced avocado

⅛ cup pickled ginger

1 tbsp white and black sesame seeds – toasted

1 tbsp canola oil

¼ cup chicken broth or water

 Juice of 1 lemon slice 

1 garlic clove

Wasabi Honey Dressing

¼ tsp wasabi paste

1 tbsp honey

2 tbsp plain Yogurt

1/2 tbsp sesame oil

1/4 tsp rice wine vinegar

½ tsp salt and pepper – to taste



  1. Wash and chop all vegetables. 

  2. Make creamy honey wasabi dressing

  3. Cook all ingredients according to the instructions noted above.

Get Cooking:

  1. Heat a dry pan over medium heat for 2 minutes.  Add broth/water and canola oil to the pan and heat slightly.
  2. Gently add the salmon fillet, skin side down if using skin. Add lemon juice and garlic clove and let them simmer together for 5 minutes. 
  3. In the meantime, cook quinoa as per package directions and set it aside. 
  4. Using a spoon, ladle broth in the pan over the salmon to cook the top. Gently flip the salmon and continue cooking until the salmon is fully cooked (internal temperature 145F).
  5. Remove from heat and set aside. 
  6. In a beautiful bowl, place 1 cup quinoa.  Top with remaining ingredients. 
  7. Pour dressing over contents.
  8. Serve and enjoy!