Grilled Salmon and Quinoa Stack with Avocado Cream: A Gourmet, Nutrient-Packed Delight

Why You’ll Love This Dish

• Packed with Nutrients – High in omega-3s, protein, fiber, and healthy fats
• Bright and Fresh – Bursting with clean, zesty flavors
• Elegant Presentation – Perfect for entertaining or date night
• Naturally Gluten-Free – Wholesome and accessible for various diets

Ingredients

For the Grilled Salmon:

• 2 salmon fillets (6 oz each), skin removed
• 1 tablespoon olive oil
• Juice of ½ lemon
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• ½ teaspoon salt
• ¼ cup chopped fresh parsley or cilantro
• Juice of ½ lemon

For the Avocado Cream:

• 1 ripe avocado
• ¼ cup Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 small garlic clove
• Salt and pepper, to taste

For the Stack (Optional Additions):

• ½ cup diced cucumber
• ½ cup diced cherry tomatoes
• ¼ cup diced red onion
• Microgreens or arugula for garnish

Instructions

Step 1: Cook the Quinoa

1. In a saucepan, combine quinoa, water (or broth), and salt.
2. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
3. Remove from heat and let sit for 5 minutes, then fluff with a fork.
4. Stir in lemon juice and chopped herbs.

Step 2: Grill the Salmon

1. Preheat grill or grill pan over medium heat.
2. Brush salmon fillets with olive oil and sprinkle with lemon juice, garlic powder, paprika, salt, and pepper.
3. Grill for 4–5 minutes per side, or until salmon flakes easily with a fork.
4. Let rest and flake gently into large chunks.

Step 3: Make the Avocado Cream

1. In a blender or food processor, combine avocado, Greek yogurt, lime juice, olive oil, garlic, salt, and pepper.
2. Blend until smooth and creamy. Adjust seasoning if needed.

Step 4: Assemble the Stack

1. Use a ring mold or small bowl to shape the stack: start with a layer of quinoa at the bottom.
2. Add a layer of fresh diced vegetables.
3. Place flaked salmon over the top.
4. Drizzle or pipe avocado cream over the salmon.
5. Garnish with microgreens or arugula.

Step 5: Serve

1. Carefully remove the mold or bowl.
2. Serve immediately with a side of lemon wedges or a simple green salad.

Tips for Success

• Use fresh, wild-caught salmon for best flavor and nutrition.
• Cook quinoa in broth for extra flavor.
• Let salmon rest before flaking to keep it moist.
• Chill avocado cream for 10 minutes before serving for added firmness.

Variations

• Add grilled shrimp for an extra protein boost.
• Use brown rice or couscous in place of quinoa.
• Make it vegan – Swap salmon for grilled tofu and use plant-based yogurt.

Storage

• Store components separately in airtight containers in the fridge for up to 3 days.
• Reassemble just before serving to maintain texture and freshness.

Conclusion

Grilled Salmon and Quinoa Stack with Avocado Cream is a feast for the eyes and the body. It offers the perfect balance of texture, nutrition, and gourmet flair. Whether you’re trying to impress dinner guests or simply elevate your weekly meal plan, this stack delivers flavor, elegance, and wholesomeness in every delicious bite.