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jerk spiced salmon and quinoa bowl with mango vinaigrette

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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:

  1. 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.
  2. Position racks in upper and lower thirds of oven; preheat to 425°F.
  3. 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.
  4. 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.
  5. When the vegetables are out of the oven, turn broiler to high and line a baking sheet with foil.
  6. 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.
  7. 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.

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