Salmon Bowls with Quinoa and Citrus Corn Relish with Lemon Garlic Dressing

Colorful and Healthy and Pow with Flavor!

INGREDIENTS and METHOD:

Salmon:

1 ½ lbs salmon, skin off, cut into large chunks.

Toss with 1 t Penzeys Cajun seasoning + 2 T light oil, and a touch of salt and pepper. Place in a baking dish lined with parchment. Cover with slices of lemon. Bake at 400 degrees F for about 10-13 minutes until just done.

Corn Relish:

1 ½ C frozen corn

1 red pepper

1/3 red onion

3 T chopped parsley

2 small garlic cloves finely chopped

6-7 cherry tomatoes quartered

1 orange, sectioned and cut into small pieces

Juice of one orange

Zest of one lemon

2 T light oil

4 T red wine vinegar

2 t white sugar

½ T kosher salt + ¼ t black pepper

Yogurt Sauce:

1 ½ C plain Greek Yogurt, juice of one lemon, zest of one lemon, 2 small garlic cloves minced, sprinkle of salt and pepper, 1 t chopped parsley. Mix well.

To Serve:

Arrange salmon and corn relish on on plate with a dallop of the yogurt sauce and:

2 large avocados, sliced. Tri-color quinoa, cooked in water. Then add 3 T heavy cream, 1 T salted butter and a bit of salt.Butter lettuce leaves