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This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
Smokey and sweet, blackened salmon pairs beautifully with protein-charged quinoa and earthy kale.
Topped with fruit, seeds and avocados, these nutrient-packed bowls are a regular part of our meal lineup. The colors alone make this dish fun, but when you taste the combo of sweet, smokey (not too spicy) salmon with the fresh, sweet blueberries, chewy golden raisins, crunchy, sweet pomegranate arils and creamy, cool yogurt and avocado – all elevated by the tangy and sweet dressing and tender kale – you’ll wish you made twice as much.
It may seem like the quinoa is just along for the ride, but its delicate and subtly nutty flavor makes it versatile for breakfast (as a cereal), lunch (as a salad) or dinner (as a side). Cooked quinoa seeds become fluffy and creamy, yet maintain a slight crunch. Plus, it’s among the least allergenic of all the grains, making it a fantastic wheat-free choice.
What’s all the quinoa hype about? It’s high in anti-inflammatory phytonutrients, which make it potentially beneficial in the prevention and treatment of disease. Quinoa contains heart-healthy omega-3 fatty acids and all nine essential amino acids. As a bonus, it’s EASY to make!
In addition to the quinoa, this superfood salad is filled with heart-healthy omega-3 fatty acids, vitamins, minerals and antioxidants.
- Salmon: packed with heart-healthy omega-3 fatty acids, protein and vitamins.
- Kale: high in vitamins A, C and K, as well as a good source of fiber.
- Berries: packed with antioxidants fiber, vitamin C, potassium and folate.
- Pomegranate: a great source of fiber and potassium and has more antioxidant capacity than red wine and green tea.
- Greek yogurt: packed with protein, probiotics and calcium.
This recipe comes together in only 30 minutes and holds up beautifully for next-day leftovers.
They’re also very customizable. If you don’t like a particular ingredient, leave it out or replace it with a different nutrient-dense fruit, vegetable, nut or seed. Consider adding beets, Brussels sprout slaw, sunflower seeds and/or goat cheese.
- Total time:
- 0min
- Servings:
- 3
Ingredients
For the Salad
- ½ cup dry quinoa, rinsed
- 1 bunch kale, roughly chopped, veins removed
- 2 Tbsp. pepitas seeds
- 2 Tbsp. golden raisins
- 1 cup blueberries
- 1 cup blueberries
- 1 cup pomegranate arils
- 1/2 cup Greek yogurt
- For the Salmon
- 1 tsp. brown sugar
- ½ tsp. smoked paprika
- ½ tsp. chili powder
- 1 tsp. garlic powder
- ¼ tsp. kosher salt
- Zest of 1 lime
- 1 lb. wild-caught salmon, sliced into 3 fillets
- 1 Tbsp. olive oil
For the Dressing
- 2½ Tbsp. olive oil
- 1½ Tbsp. honey
- 1 Tbsp. white balsamic vinegar
- 2 cloves garlic, minced
- Juice of 1 lemon
- ¼ tsp. kosher salt
- Pinch of freshly ground black pepper
Instructions
- Cook quinoa according to package instructions in vegetable broth or water. Set aside.
- Whisk dressing ingredients together.
- Place kale in a large bowl. Pour 1/2 of the dressing over top. Massage the dressing into the kale leaves. This helps to tenderize the kale and infuses the flavor.
- Toss in pepitas, raisins, blueberries and pomegranate arils. Set aside.
- Combine sugar, smoked paprika, chili powder, garlic powder, ¼ tsp. salt and lime zest in a small bowl. Mix to combine.
- Rub spice mixture evenly on salmon.
- Heat oil in a large cast iron or nonstick skillet over medium-high. Add salmon, skin side-down, and cook 4 to 5 minutes. Carefully flip salmon over and cook 2-3 minutes. Transfer to a plate.
- Divide kale salad and quinoa among 3 plates or shallow bowls. Top with sliced avocado.
- Add 1 salmon fillet to each bowl. Add a spoonful of Greek yogurt and a small drizzle on olive oil to the top of each fillet. The yogurt adds a cool creamy element to the smokey blackened salmon.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
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