Mindful Sodexo 
Everything spiced salmon over couscous and arugula with capers, pickled onion, grated egg, fresh tomato and garlic lime mayo
Nutrition Facts:
Calories: 500, Protein: 30g, Sat. Fat: 4.5g, Sodium: 610mg, Fiber: 3g
Prep Time: 10 to 15 minutes plus overnight for pickling the onions Cook time: 15 to 20 minutes Yield: 4 servings; 1 bowl per serving Difficulty level: Intermediate
Everything but the Bagel Grain Bowl
Ingredients
Prepare
Everything but the Bagel Grain Bowl
- 4 (4-ounce) skin-on salmon fillets or slice 1-pound fillet into four equal size pieces
- 2 teaspoons extra virgin olive oil
- 4 teaspoons everything bagel seasoning
- 4 cups baby arugula (about 5 ounces by weight)
- 3 cups cooked couscous
- 1/4 cup Pickled Red Onions
- 16 grape tomatoes, cut in half
- 2 grated hard-boiled eggs
- 2 tablespoons drained capers
- 1/4 cup Garlic Lime Mayonnaise
- 1 lime, cut into quarters
- 1. Preheat the oven to 400 degrees Fahrenheit. Place the salmon fillets on a prepared baking sheet. Rub the salmon with olive oil and season each fillet with 1 teaspoon everything bagel seasoning.
- 2. Bake the salmon at 400 degrees Fahrenheit for 12 to 15 minutes until the salmon flakes easily with a fork and reaches an internal temperature of at least 145 degrees Fahrenheit with an instant-read thermometer.
- 3. Place 1 cup of arugula in each salad bowl and top with 3/4 cup of couscous. Add the following toppings in order, clockwise from the top:
- 1 roasted salmon filet
- 1 tablespoon pickled red onions
- 8 grape tomato halves
- 2 tablespoons grated egg
- 1 1/2 teaspoons capers. - 4. Enjoy immediately with lime wedges and 1 tablespoon garlic lime mayonnaise!
Pickled Red Onions (prepare the day before)(makes 1 cup)
- 1 cup thinly sliced red onions
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dried oregano
- 3 tablespoons lime juice
- 1 1/2 tablespoons white vinegar
- 1. Place the onions in a small bowl and add the salt and oregano. Toss gently to coat.
- 2. Pour the lime juice and vinegar over the onions. Cover and place in the refrigerator for at least 24 hours to marinate.
Garlic Lime Mayonnaise (makes 1/2 cup)
- 6 tablespoons light mayonnaise
- 1 lime, zested and juiced
- 1/2 teaspoon very finely chopped garlic
- 1. In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
Chef Tips:
- Pickled onions can last in the refrigerator for up to 3 days; consider making a large batch ahead of time to flavor other meals!
