Sweet Paprika Salmon Quinoa Bowls with Mango Avocado Salsa

And Browned Butter White Wine Jumbo Scallops

When you’re craving seafood for dinner it’s not enough to just have it for the main, you gotta start it with jumbo scallops as an appetizer!

Sweet Paprika Salmon Quinoa Bowls with Mango Avocado Salsa

• prep time: 10 minutes
• cook time: 15 minutes
• total time: about half hour

Servings: Dinner for 4 (depending on the size of your salmon)

Ingredients For Salmon:

• 2.5 lbs. Fresh Sockeye Salmon
• 4 Tbsp. brown sugar
• 3 tbsp. paprika
• 1/2 shallot, chopped thinly
• 2 garlic cloves, minced
• Olive Oil
• Salt & Pepper
• Cooked Quinoa

Ingredients for Mango Avocado Salsa

• 1 avocado, chopped
• 2 mangoes, chopped
• 1/4 red onion, chopped
• Cilantro, chopped
• 1 Lime, juiced
• Honey
• Salt & Pepper

Instructions:

1. Preheat oven to 400F
2. Line a cookie sheet with parchment paper
3. Mix the brown sugar, paprika, shallot, garlic, olive oil, and salt and pepper until a thick paste is made (start with less olive oil and keep adding until the consistency reaches a paste)
4. Place salmon, skin-side down on the prepared baking sheet and coat with the brown sugar paprika mixture
5. Bake for 15-20 minutes until salmon is cooked (flakey)
6. While salmon is cooking, make the salsa by combining the mangoes, avocado, red onion and cilantro
7. Mix gently as to not smush the mangoes or avocados
8. Drizzle with honey (to taste) and season with salt and pepper
9. Place quinoa in a bowl, top with salmon and avocado mango salsa, and serve

Browned Butter White Wine Jumbo Scallops

• prep time: 15 minutes
• cook time: 12 minutes
• total time: about 30 minutes

Servings: 4 scallops

Ingredients

• 4 Jumbo Scallops (10/20 size)
• Grapeseed oil
• 1 Tbsp. butter
• 1/2 cup white wine
• Chives
• Salt

Instructions:

1. 15 minutes before pull scallops from fridge and place on a paper-towel-lined plate and let sit for 15 minutes before cooking (this will allow you to remove some of the moisture -- moisture is your enemy for trying to sear something)
2. Coat pan with grapeseed oil and heat on high
3. Place scallops in the pan just as it starts to smoke
4. Sear scallops for about 3 minutes on one side
5. When you flip the scallops add a tablespoon of butter
6. Baste scallops with butter during the additional 3 minutes of searing
7. Remove scallops from pan and set aside
8. Put 1/2 cup white wine into the hot pan and reduce by about half
9. Add chives to the sauce right before serving
10. Plate scallops and coat wth the white wine reduction