Super Greens Salmon Salad Bowl

Name: Super Greens Salmon Salad Bowl
Cuisine: American
Ingredients: 1 cup cooked white rice; 1 cup kale - thinly sliced; 1 cup Napa cabbage - thinly sliced; 1 cup mixed baby salad greens; 4 ounces salmon; 1 tablespoon olive oil; 1 teaspoon hot honey - regular if preferred; .5 teaspoon dijon mustard; 1 clove garlic - grated or made into a paste; kosher salt - to taste; black pepper - to taste; MSG - optional, to taste; 1 lemon - juice and zest; 1 teaspoon hemp hearts; 1 teaspoon whole flax seeds - use half quantity with ground flax; 1 teaspoon bee pollen - optional, usually found at farmers markets; 1 teaspoon sunflower seeds - roasted or raw; 1 tablespoon goat cheese crumbles; .25 cup parsley - finely chopped; 2 tablespoons mint - finely chopped; 2 tablespoons dill - finely chopped; 2 tablespoons basil - finely chopped; 1 tablespoon oregano - finely chopped; 1 teaspoon fried garlic; 1 teaspoon fried shallots

5 steps

This is a summer staple for me. Full of flavor, texture, healthy fats, and tons of nutrients. Don't let the amount of ingredients scare you - it's actually super simple and quick to throw together! Adding fresh herbs to the salad gives it an incredible freshness, and chopping the greens to be the same size means equal flavors in every bite.

Updated at: Thu, 17 Aug 2023 05:13:39 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

118

High

Nutrition per serving

Calories1227.2 kcal (61%)

Total Fat38.1 g (54%)

Carbs176.5 g (68%)

Sugars11.1 g (12%)

Protein47.8 g (96%)

Sodium962.6 mg (48%)

Fiber12.3 g (44%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add the kale, salad greens, and Napa cabbage to a salad spinner or bowl and rinse to get any residual dirt off. Pat dry with paper towels and add to a large, clean bowl.

Step 2

Add finely chopped parsley, mint, oregano, basil, and dill to salad greens. Using scissors, cut the greens and herbs until all greens are roughly the same size.

Step 3

Preheat air fryer or oven to 450F. Pat salmon dry and rub with olive oil. Season with preferred spices (I use Trader Joe's salmon seasoning, but anything works). When preheated, add salmon and cook 6-8 minutes, until internal temperature reaches 130F. Let rest on counter until final temperature reaches 135F - 140F.

Step 4

Mix together the olive oil, lemon juice, garlic, hot honey, dijon mustard, and salt/pepper/MSG to taste. Set aside.

Step 5

Top the salad greens with a cup of cooked rice, spreading out on top of greens. Add bee pollen, sunflower seeds, hemp hearts, flax seeds, fried garlic, fried shallots, and goat cheese on top of rice and greens. Add the salmon on top of the rice. Top entire salad with lemon honey dressing.