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Home | Recipes | Honey-Pom Red Pepper Alaska Cod Quinoa & Lentil Bowl
Lunch

Honey-Pom Red Pepper Alaska Cod Quinoa & Lentil Bowl

Healthy wild Alaska seafood bowl with honey-pom glazed cod and rich lentil and quinoa salad.

  • Chef Jeremy Bringardner-ASMI
  • Prep

    30min

  • Cook

    20min

  • Servings

    4

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Ingredients

For the sauce:

For the grains:

For the vegetables:

For the fish:

For the greens:

Your items have been added.

Directions

  1. Prepare the quinoa and lentils
    Cook quinoa and lentils according to package directions. In a medium bowl, gently mix quinoa and lentils. Season to taste with salt and pepper. Toss with olive oil.
  2. Prepare veggies
    Preheat oven to 425°F. In a mixing bowl, toss the cut brussels sprouts with olive oil, then place evenly onto a large spray-coated or foil-lined sheet pan. Season with salt and pepper. Roast 8-10 minutes until golden brown and edges are slightly charred.
  3. Cook fish
    Reduce oven temp to 400°F. Season Alaska cod with salt and pepper; place on a spray-coated or foil-lined baking sheet. Spread 1 tbsp. of balsamic dressing over the top of each fillet and bake for 5-6 minutes until they are a light golden-brown color and the sauce thickens. Remove and keep warm.
  4. For each serving
    Spread 2-3 c. mixed greens on the bottom of a large single-serving bowl; drizzle with 1 tbsp. dressing. Toss 1 c. quinoa mixture in a bowl with 1/2 tbsp. of dressing; place over the greens. Toss one-fourth of the brussels sprouts with some pomegranate seeds and place them over the quinoa mixture. Add a cod fillet to the bowl; drizzle with 1/4 c. dressing. Garnish with cilantro and a lemon wedge, if desired.

Ingredient availability varies by location*

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