Super Food Salmon Bowl
Super Food Salmon Bowl
Directions
- Thaw the Atlantic Salmon fillets overnight utilizing standard best practices for thawing seafood.
- Preheat your oven to 400℉. Toss the sweet potatoes along with half of the vegetable oil and half of the kosher salt. Add to a sheet pan, cover with aluminum foil and bake in the preheated oven for approximately 15-20 minutes until tender. Reserve for service.
- Preheat a large sauté pan over a high setting. Add the remaining oil to the pan along with the garlic and briefly sear the kale for no more than two minutes. Season with the remaining kosher salt and toss well off the heat.
- Preheat your grill to a medium-high setting. Gently brush the Salmon fillets with the vegetable oil and season with kosher salt. Place the fillets onto the preheated grill and cook for at least 3 minutes before rotating the fillet 90° to create hash marks. Cook another 3 minutes before turning the fillets over to fully cook. Finish the Salmon to your desired internal temperature (145℉-155℉).
- Divide the fully cooked ancient grain medley equally between four serving bowls. Place a fully cooked fillet of Salmon slightly off center into each bowl. Divide the sweet potatoes. micro greens, sliced avocado and kale equally between each bowl. Garnish with sliced lemon wheels and generous servings of the reserved blueberry balsamic relish.
Ingredients
- 4 ea. Bay Winds Faroe Island Salmon
- 1 tbsp oil, vegetable
- 1 tbsp Kosher salt
- 1/2 oz. oil, vegetable, divided in half
- 2 tbsp Kosher salt, divided in half
- 14 oz. sweet potato, peeled, diced
- 4 oz. kale, torn
- 1 tbsp garlic, minced
- 1 oz. micro greens
- 1 ea. avocado, quartered and sliced
- 1 ea. lemon(s), sliced into thin wheels
Ancient Grain Medley
Directions
- Add the quinoa, brown rice and farro to a mesh strainer and rinse well with cool water.
- Add the grains to a medium sized pot along with the kosher salt and water. Bring to a gentle boil over a medium-high setting and then turn down to a simmer and cover. Allow to cook for approximately 20-25 minutes until all of the water is absorbed and the grains are fully cooked.
- Allow to rest briefly before serving.
Ingredients
- 3 oz. quinoa, red
- 3 oz. rice, brown
- 3 oz. Farro
- 22 fl. oz. water
- 1 tbsp Kosher salt
Blueberry Balsamic Relish
Directions
- Add the balsamic vinegar and brunoised red onion to a small pot.
- Bring to a gentle simmer over a medium setting and then shut off the heat.
- Stir in the remaining ingredients and reserve off the heat until ready to serve.
Ingredients
- 1 tbsp honey
- 2 tbsp red onion, brunoise
- 2 tbsp vinegar, balsamic
- 6 oz. blueberries, coarsely pulsed in a food processor
- 1 tbsp mint, chopped