Buddha Bowl with Salmon Rillettes
Main Dishes | Author's cuisine
⏳ Time
45 minutes
🥕 Ingredients
18
🍽️ Servings
4
Description
This recipe was shared with us by chef John Anderson from a local café. Salmon pairs well with cream cheese, and tomatoes complement quinoa. We added croutons to the cream cheese. We decided to present this whole creation on leafy greens. What could we add? It needed a bit of spice, and our blackberry and chili sauce provides just that. It also needed some sweetness, so we added a mango sauce.
Ingredients
- Mixed salad greens - 7.1 oz
- Mixed tomatoes of different colors - 7.1 oz
- Quinoa - 4.2 oz
- Semi-soft cream cheese - 9.9 oz
- Gluten-Free Baking Mix - 4.2 oz
- Basil - 0.8 oz
- Parsley - 1.1 oz
- Smoked haddock fillet - 7.1 oz
- Salt - to taste
- Spices - to taste
- Spinach - 2.1 oz
- Vegetable Oil - 0 fl oz
- Mild Chili Spice - 0.1 oz
- Toasted Sesame - 1 fl oz
- Blackberry - 7.1 oz
- Mango - 2.1 oz
- Sriracha - 0 fl oz
- Olive Oil - 0 fl oz
Step by Step guide
Step 1
Prepare a salmon rillettes. Season the fillet with salt and spices, wrap it in plastic wrap, and steam it for 30 minutes at a temperature of 212°F.
Step 2
Combine the cooked salmon with cream cheese (80 g) in a blender — the mixture should still contain some whole pieces of fish. Transfer to a jar and chill.
Step 3
For the green sauce, remove the seeds and white membranes from the pepper, wash the spinach and parsley (12 g), and keep only the leaves. Blend the greens, pepper, vegetable oil (8 ml), and a pinch of salt in a blender.
Step 4
Mango sauce: blend the flesh of the mango until smooth, then mix in sesame paste (8 g), olive oil (12 ml), a little cold water, Sriracha sauce (4 g), and basil (4 g).
Step 5
For the blackberry sauce, blend the blackberries in a blender and strain them through a fine sieve. Add sesame paste (40 g), a little olive oil, sriracha sauce (4 g), a pinch of salt, and whisk until combined.
Step 6
Rinse the basil and parsley leaves, slice the bread, and toast it on a dry grill.
Step 7
Combine the lettuce leaves with the green sauce and place them in a bowl.
Step 8
Place diced tomatoes on the lettuce leaves.
Step 9
Use an ice cream scoop to form balls of the rillette, soft cheese, and quinoa, and place them in the center of the bowl.
Step 10
Drizzle the blackberry and mango sauces in small dots.
Step 11
Arrange the toast around the pâté and cheese. Garnish the bowl with basil and parsley leaves.
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