Ingredients
Salmon
4 Salmon Fillets (frozen, thawed or fresh)
2 Tbsp Sesame Oil
2 Tsp Ground Ginger
1 Tsp Garlic Powder
1 Tbsp Soy Glaze (if you cant find a glaze format, use 1 Tbsp soya sauce and drizzle 1/2 tbsp melted honey to get a bit of sweetness)
Yam Falafel
1 Yam
1/2 Cup of Flour
1/2 Cup Slivered Almonds
1/2 Cup Quinoa (uncooked, 1 cup cooked)
1 Cup water (for cooking quinoa)
1 Egg
2 Tsp Paprika
1 Tsp Salt
1 Cup Canola Oil (for frying falafels: you should have about 1 1/2 inches in the bottom of your pan)
Freshness
1 Avocado
1 Apple (I like Honeycrisp or Gala)
1 Red Pepper
4 Cups Mixed Greens (1 cup per bowl)
Topping: I drizzled 1/2 Tbsp Sesame Oil on top of my bowl & a dollop of tahini (which you can buy jarred next to the natural peanut butter), and a splash of pumpkin seeds.
Instructions
Total Prep Time & Cook time: 60 minutes
Makes appx 4 servings
Note: you will need a food processor or strong blender
Bring one cup of water to a boil, once boiling add quinoa, cover the pot, turn down the burner to low and allow to simmer for 20 minutes (or until all the moisture is absorbed).
Lay out one baking sheet or baking dish lined with tinfoil.
Place salmon in a container and top with the garlic, ginger, soy glaze, and sesame oil (set aside for about 20 minutes while beginning the falafels).
While waiting for quinoa to cook, chop up your apple, avocado, and red pepper - and then set aside.
Chop up the yam into small chunks, get out your food processor/blender and pulse until in smaller pieces.
Place a frying pan on the oven on medium heat, add canola oil, allowing time for the oil to heat while you complete the falafel mix.
Pre-heat the oven to 350 degrees Fahrenheit.
Next the add yam, flour, egg, almonds, paprika, salt, and cooked quinoa to the processed yam mixture.
Pulse the mixture until fairly smooth, there should still be some small chunks of yam. Scrape down the sides as needed until all ingredients are worked in.
Put the salmon tinfoil pack in the oven (it takes about 20 minutes or until salmon flakes off easily with a fork).
Take out your food processor blade, or scrape the mixture into a bowl where you can begin to form golf ball size falafels - placing them into the hot oil. As you place the falafels in the oil it should bubble around them (then you know it’s hot enough) but not smoking (too hot). Slowly rotate the falafels in the pan as the crisp on either side. Do this for about 20 minutes - for each falafel- smaller ones may cook slower/vice versa.
(If you leave the falafels too long on one side they will burn.
Place the finished falafels on paper towel to soak up excess grease.)
Salmon should be done at this time, take it out of the oven.
Place mixed greens in a bowl, top with chopped vegetables, salmon fillet, yam falafels, and drizzle with toppings.
Be sure to turn off all hot appliances, especially oil on a burner- my mom almost burned down our cabin once doing that.
