Salmon Salad Bowl with Stone Fruit Salsa
End of summer stone fruit makes this Salmon Salad Bowl true perfection!!
Servings: 4 people
Ingredients
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
Instructions
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
For the Peach Salsa
- Mix all the ingredients together and toss to combine. Taste and adjust salt and pepper as needed.