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5 from 2 votes

Salmon Salad Bowl with Stone Fruit Salsa

End of summer stone fruit makes this Salmon Salad Bowl true perfection!!
Prep Time2 hrs
Cook Time10 mins
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Salmon Salad Bowl with Stone Fruit Salsa, salmon salad, salmon salad with peaches, stone fruit salmon salad, easy salmon salad, salmon kale bowl, salmon quinoa bowl
Servings: 4 people
Author: Gaby


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

For the Peach Salsa

  • Mix all the ingredients together and toss to combine. Taste and adjust salt and pepper as needed.