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5 from 3 votes

Salmon Salad Bowl with Stone Fruit Salsa

End of summer stone fruit makes this Salmon Salad Bowl true perfection!!
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4 people
Author: Gaby Dalkin

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.

Notes

  • 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!

Nutrition

Calories: 822kcal | Carbohydrates: 28g | Protein: 27g | Fat: 70g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Cholesterol: 62mg | Sodium: 76mg | Potassium: 1162mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1219IU | Vitamin C: 63mg | Calcium: 81mg | Iron: 4mg