Recipe by Amanda DeLaura
My first memory of Caesar salad was on a hot and humid day in Houston, Texas when I was about seven years old. There have been very few things in my life, at least in my culinary life, that have been as gratifying as my first crisp, cold bite of romaine lettuce slathered in a proper thick and tangy dressing. I say proper because, yes, it had sardines. And yes, this recipe has sardines too. If you like their flavor, add an extra. If not, follow the recipe accordingly. And if you’re inclined to omit them all together, don’t. Sardines are incredible sources of Omega-3 fatty acids, Vitamin B12, and calcium. Yet since they only feed off of plankton they do not have high levels of mercury like other fish, which basically makes them a superfood. But be sure to buy them packed in olive oil instead of soybean oil. And in regards to sourcing, buy wild-caught salmon. With the right ingredients this Buddha bowl will serve as a very nutritious meal and yields a large enough portion for either a hefty lunch or moderately-sized dinner. Bon appétit!
Makes 4 servings
1 bag organic Brussels sprouts, cleaned & cut in half
2 Tbsp olive oil, divided
1 cup uncooked quinoa (3 cups cooked)
1 Tbsp avocado oil
1 Granny Smith apple, thinly shaved
2 avocados, sliced
2 large handfuls broccoli sprouts (or sprout of choice)
4 filets wild-caught salmon
1/4 cup olive oil
1/4 cup tahini
1/4 cup water
2 lemons, juiced
2 Tbsp Dijon mustard
2 tsp Worcestershire, optional
2 cloves garlic
pinch of salt, optional
- Preheat the oven to 425ºF. To make the dressing combine the olive oil, tahini, water, lemon juice, Dijon mustard, Worcestershire, garlic, sardine, and pinch of salt in a blender and blend until very smooth. Set aside.
- Line a large baking sheet and toss the Brussels sprouts on the baking sheet with one tablespoon of olive Spread them evenly across the baking sheet and bake for 15 minutes. Toss the Brussels and return them to the oven for an additional 10 minutes, until crispy.
- Meanwhile, heat a large cast iron skillet over medium-high heat and add the tablespoon of avocado oil. Once heated add the cooked quinoa and continue to cook till browned and crispy, lowering the heat if the quinoa begins to Cook for about 5 to 7 minutes, stirring frequently so to ensure it does not burn. Remove all of the quinoa from the pan and wipe the surface of the pan clean with a paper towel.
- Add the remaining tablespoon of olive oil into the pan and place the salmon fillets flesh side down, cooking untouched for 3 minutes. Flip the salmon filets onto the skin side. The flesh should be beautifully browned. Squeeze the half of lemon over the fillets and season the salmon with sea salt and fresh cracked black Place the entire cast iron skillet with the salmon in the oven and cook for 8 to 10 minutes. If you like your salmon medium-rare, remove it exactly at 8 minutes. If you like yours more well-done, cook for anywhere from 10 to 12 minutes. Remove from oven and let cool for at least 5 minutes.
- To assemble the buddha bowls, toss the cut kale with about a quarter cup of dressing and massage the kale gently with your hands until it begins to wilt and become Portion the kale into four shallow bowls and divide the Brussels sprouts and quinoa among them. Top each bowl with a filet of salmon and garnish with the fresh avocado, sprouts, salt, and cracked pepper. Enjoy!