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Salmon

Jerk Spiced Salmon & Quinoa Bowl with Mango Vinaigrette

Chef Millie Peartree has been feeding the community in the Bronx, where she grew up, as a private chef, caterer and restaurant owner of Millie Peartree's Fish Fry & Soul Food for more than a decade. Her healthy-eating philosophy is all about making simple but flavorful protein-packed meals. Mango juice in the vinaigrette balances the spiced salmon and roasted vegetables on these grain bowls.

Ingredients:

  • 1 ½ pounds skin-on salmon fillet
  • 8 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons jerk seasoning plus 1 teaspoon, divided
  • 1 teaspoon paprika
  • 4 teaspoons lime juice, divided, plus lime wedges for serving
  • 1 pound brussels sprouts, trimmed and halved
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon ground pepper, divided
  • 1 medium butternut squash, peeled and cut into 1/2-inch cubes
  • 1 large shallot, minced
  • 2 cups low-sodium vegetable broth, plus more if needed
  • 1 cup quinoa
  • ¼ cup mango juice or nectar
  • 2 tablespoons chopped fresh cilantro
  • ¾ cup dried cranberries, coarsely chopped

Directions:

  • Place salmon on a cutting board, skin-side up, and cut into 6 portions. Using a sharp knife, make three ⅛-inch-deep cuts through the skin of each portion. Whisk 1 tablespoon oil, 2 tablespoons jerk seasoning, paprika and 1 teaspoon lime juice in a medium bowl. Rub the mixture on both sides of the salmon. Cover and refrigerate for about 20 minutes.
  • Position racks in upper and lower thirds of oven; preheat to 425°F.
  • Toss Brussels sprouts, 1 tablespoon oil, ¼ teaspoon salt and ⅛ teaspoon pepper on a rimmed baking sheet. Toss squash, 1 tablespoon oil, ¼ teaspoon salt and the remaining 1 teaspoon jerk seasoning on another rimmed baking sheet. Roast the vegetables until lightly browned, stirring and rotating the pans between the racks halfway through, about 20 minutes.
  • Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add broth and bring to a boil. Add quinoa, cover and reduce heat to a low simmer. Cook until most of the liquid has been absorbed, 15 to 20 minutes. Remove from heat.
  • When the vegetables are out of the oven, turn broiler to high and line a baking sheet with foil.
  • Place the salmon, skin-side up, on the prepared baking sheet. Broil until the skin is crispy and the flesh is opaque, 8 to 10 minutes.
  • Whisk mango juice (or nectar), cilantro, the remaining 4 tablespoons oil, 3 teaspoons lime juice, ¼ teaspoon salt and ⅛ teaspoon pepper in a small bowl. Serve the quinoa, vegetables and salmon topped with the dressing, dried cranberries and lime wedges.