Superfood Salmon Salad* Recipe
wood-fired organic salmon, avocado, kale, quinoa, red cabbage, broccoli, pickled red onion, fuji apple, sun-dried cranberries, toasted walnuts, lemon vinaigrette
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Ingredients
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Salad Base
Lemon Vinaigrette
Method
Preparing the Salad
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool.
- 2
Prepare the Broccoli
Steam 1 cup of broccoli florets for 3-5 minutes until tender but still bright green. Remove from heat and set aside to cool.
- 3
Cook the Salmon
Preheat a wood-fired grill or oven to medium-high heat. Season the salmon fillet with salt and pepper. Cook for about 6-8 minutes on each side or until the salmon is fully cooked and flaky. Once done, remove from heat and let it cool before flaking into bite-sized pieces.
- 4
Chop the Vegetables and Fruits
While the salmon and quinoa are cooling, chop the kale, red cabbage, avocado, and Fuji apple into bite-sized pieces. Set aside.
- 5
Combine the Salad
In a large bowl, combine kale, red cabbage, quinoa, broccoli, chopped avocado, chopped apple, sun-dried cranberries, and toasted walnuts. Gently toss to mix.
- 6
Add Salmon and Pickled Red Onion
Gently fold in the flaked salmon and pickled red onion into the salad mixture.
Making the Lemon Vinaigrette
- 7
Mix the Dressing
In a small bowl or jar, whisk together 1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey or agave syrup until well combined. Season with salt and black pepper to taste.
- 8
Dress the Salad
Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
Serving
- 9
Plate the Salad
Divide the superfood salmon salad into bowls and serve immediately for the best flavor and texture.
