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Salmon Salad Bowl with Stone Fruit Salsa

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

Ingredients

For the Salmon

  • 2 lemons, juiced
  • ½ cup olive oil
  • 4 cloves garlic, minced
  • Kosher salt and freshly cracked black pepper to taste
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 1 pound salmon

For the Bowls

  • 1 head shedded dinosaur kale
  • ½ cup cooked quinoa
  • ½ 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
  • ½ cup olive oil
  • kosher salt and freshly cracked black pepper

For the Peach Salsa

  • 1 ½ cups diced peaches
  • 1 avocado, diced
  • ¼ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 2 tablespoons chopped jalapeno

Instructions

For the Salmon

  • In a large zip-top bag, combine the lemon juice, ½ 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.

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