Salmon Salad Bowl with Stone Fruit Salsa

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Meet my latest obsession when it comes to bowls: Salmon Salad Bowl with Stone Fruit Salsa

We’re at the tail end of summer and I’m going out with a bang. Stone fruit is littering my counter and I’ve been adding it to everything…. salads especially. This Salmon Salad Bowl with Stone Fruit Salsa is true perfection.

The salmon has been marinated and seared to lock in all the flavors. It sits on a bed of kale / quinoa that’s tossed with an addictive vinaigrette. And the whole situation is topped with a stone fruit salsa that gives it that pop of summer that none of us want to let go of. All in all… perfection.

Salmon Salad Bowl with Stone Fruit Salsa from www.whatsgabycooking.com (@whatsgabycookin)

A couple things to note:

  • the salmon could easily be swapped with chicken if you prefer. Marinate it for the same amount of time. Grill it until done – you know the drill.
  • any stone fruit would work for the salsa. I used peaches, but nectarines and/or plums would be great this late in the summer season. If you’re making it earlier in the summer, cherries and apricots would be delish.
  • Not a fan of kale… the base would be great with Romaine as well!
  • and if you want a few other ideas for salad type bowls… this one is giving me all the joy!
Salmon Salad Bowl with Stone Fruit Salsa from www.whatsgabycooking.com (@whatsgabycookin)

Salmon Salad Bowl with Stone Fruit Salsa

Gaby

End of summer stone fruit makes this Salmon Salad Bowl true perfection!!

Prep Time 2 hrs

Cook Time 10 mins

Total Time 2 hrs 10 mins

Course Main Course

Cuisine Mediterranean

For the Salmon

  • 2 lemons, juiced
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • Kosher salt and freshly cracked black pepper to taste
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 pound salmon

For the Bowls

  • 1 head shedded dinosaur kale
  • 1/2 cup cooked quinoa
  • 1/2 cup chopped cilantro

For the Lemon Vinaigrette

  • 1 lemon, juiced
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, finely chopped
  • 1 small shallot, finely chopped
  • 1/2 cup olive oil
  • kosher salt and freshly cracked black pepper

For the Peach Salsa

  • 1 1/2 cups diced peaches
  • 1 avocado, diced
  • 1/4 cup red onion, diced
  • 1/4 cup cilantro, chopped
  • 2 tablespoons chopped jalapeno

For the Salmon

  • In a large zip-top bag, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerator for 2 hours.

  • Preheat a cast iron to medium high heat. Remove the salmon from the marinade and grill for 3-4 minutes on each side until crispy but not overcooked. Remove and set aside to rest.

For the Salad

  • Combine the quinoa, kale, cilantro and lemon vinaigrette. Divide the shredded kale amongst 2 bowls and top with a hefty portion of the salmon and peach salsa mixture

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