Jerk-Spiced Salmon & Quinoa Bowl with Mango Vinaigrette

Name: Jerk-Spiced Salmon & Quinoa Bowl with Mango Vinaigrette
Cook time: 50 min
Total time: 50 min
Cuisine: Caribbean, Latin American, American
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 or chicken broth; 1 cup quinoa; ¼ cup mango juice or nectar; 2 tablespoons chopped fresh cilantro; ¾ cup dried cranberries, coarsely chopped

Instructions

Cook:50min

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.

Updated at: Sat, 05 Mar 2022 23:49:37 GMT