Recipes

BUDDHA BOWL OF QUINOA, SALMON, DRIED APRICOTS AND AOP FOURME D’AMBERT

Fish

Difficulty level : Easy
15 min in total
For 4 serves
BUDDHA BOWL OF QUINOA, SALMON, DRIED APRICOTS AND AOP FOURME D’AMBERT

Ingredients

  • 200 g of AOP Fourme d’Ambert
  • 1 paver of 200 g of fresh salmon without skin
  • 250 g quinoa
  • 2 small cucumbers
  • 8 dried apricots
  • Some cherry tomatoes
  • Chew
  • 1 yellow lemon
  • A few sprigs of chives
  • 2 tbsp soy sauce
  • 1 tbsp olive oil

Instructions

  1. Remove the zest from the lemon.
  2. Dice the salmon and season them with a little zest, lemon juice and soy sauce. Reserve in the cool.
  3. Cook the quinoa 10 minutes in boiling salted water.
  4. Scissor the chives and dice the dried apricots.
  5. With the help of a Parisian spoon form balls of AOP Fourme d’Ambert.
  6. In a pretty hollow plate, set the buddha bowls.
  7. Place a little quinoa, lemon zest, chew, spaghetti-cut cucumber, cut cherry tomatoes, diced dried apricots and pickled salmon.
  8. Divide the AOP Fourme d’Ambert beads and sprinkle with chiseled chives.
  9. Reserve in the cool until tasting.
Step 1 - Recipe BUDDHA BOWL OF QUINOA, SALMON, DRIED APRICOTS AND AOP FOURME D’AMBERT
Step 2 - Recipe BUDDHA BOWL OF QUINOA, SALMON, DRIED APRICOTS AND AOP FOURME D’AMBERT
Step 3 - Recipe BUDDHA BOWL OF QUINOA, SALMON, DRIED APRICOTS AND AOP FOURME D’AMBERT
Step 4 - Recipe BUDDHA BOWL OF QUINOA, SALMON, DRIED APRICOTS AND AOP FOURME D’AMBERT
Step 5 - Recipe BUDDHA BOWL OF QUINOA, SALMON, DRIED APRICOTS AND AOP FOURME D’AMBERT
Step 6 - Recipe BUDDHA BOWL OF QUINOA, SALMON, DRIED APRICOTS AND AOP FOURME D’AMBERT
Step 7 - Recipe BUDDHA BOWL OF QUINOA, SALMON, DRIED APRICOTS AND AOP FOURME D’AMBERT
Step 8 - Recipe BUDDHA BOWL OF QUINOA, SALMON, DRIED APRICOTS AND AOP FOURME D’AMBERT
Step 9 - Recipe BUDDHA BOWL OF QUINOA, SALMON, DRIED APRICOTS AND AOP FOURME D’AMBERT

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