Yesterday was a BEAUTIFUL day here in oz.
70 degrees and sunny without a cloud in the sky in the middle of winter! Needless to say I was in quite a good mood, and was feeling all the summery vibes. Bri and I had planned on taking dinner for a picnic at the sunset on the beach, but when we got there it was super windy, so a picnic turned out to be a no go. This Superfood Salmon Salad was the meal I had intended for our sunset beach picnic, so instead of eating it beachside, we drove it back home and ate it out of our tupperware containers at home. Not as ideal of a location as the beach, but still an ideal dinner.
You’ve probably heard the term “superfood” but what is a superfood anyways??
There’s no exact scientific definition of what a superfood consists of, or an official list of all the superfoods in the world. But basically foods get coined as a superfood if they are rich in compounds (like fiber, fatty acids, phytochemicals, etc), they are linked to the prevention of disease and/or are believed to offer health benefits beyond its nutritional value. All good things. All reaaallll good things.
This salad is packed with superfoods!
Kale, salmon, avocado, olive oil, garlic and quinoa all fit the bill to be superfoods, offering numerous health benefits and nutrients. And because it has fiber, protein, healthy fats and carbohydrates, its a glorious meal that is going to keep you satisfied and full!
For dinner we had this salad along with some toasted buttery ciabatta bread. It would also be a perfect salad to pack for lunch throughout the week, you def won’t get sick of eating this throughout the week. OR you could remove the salmon and have this as a side salad! So many options. Comment below or come say hi on instagram what you think after trying this salad!
Thanks for reading!
This salad is packed full of superfoods
- 1/4 c olive oil
- 1 tsp apple cider vinegar
- 1 clove garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 salmon fillets
- 2 tsp lemon juice
- 1 tsp black pepper
- 1 tsp salt
- 1 avocado, cubed
- 2 roma tomatoes, diced
- 1/2 can yellow corn
- 1 c quinoa, uncooked
- 2 hard boiled eggs, diced
- 4 slices of salami
- 6 kale leaves, destemmed and torn into bite sized pieces
To prepare the salmon: Line a baking sheet with tin foil. Place salmon on the tin foil with the skin side of the salmon touching the foil. Sprinkle half of the pepper, salt and lemon juice on each salmon. Place in the oven at 350 degrees for 20 minutes. After 20 minutes, the inside of the salmon should be light pink. Cooking time could slightly differ based on the thickness of your salmon, so you may need a little more or a little less time.
To prepare the dressing: While the salmon is cooking, make the salad dressing. Combine all dressing ingredients in a small mixing bowl and whisk together with a fork. Let the dressing sit while you prepare the rest of the salad so the flavors have a chance to marinate together.
To prepare the salad: Boil water and cook the quinoa according to the directions on the package. Drain and rinse canned corn. Pour corn into a small frying pan on medium heat, stirring every minute. Keep on heat for about 10 minutes, or until your corn starts to char. Remove from heat when about half of the corn kernels are slightly charred. Remove corn from frying pan. In the same frying pan, add the salami and cook for about 2 minutes on each side to crisp up the salami. Remove from heat and chop salami into small pieces.
Place the kale in a large mixing bowl and pour in the dressing. Massage the kale for 2 minutes to evenly distribute the dressing and to soften the kale. Add the diced tomato, charred corn, cubed avocado, crisp salami, chopped hard boiled eggs and cooked quinoa in the mixing bowl and stir together. Distribute salads onto 2 plates. Remove skin from salmon, roughly chop the salmon into bite size pieces and place on top of each salad (each salad getting one salmon fillet, each).
Fresh corn would also be very delicious
- Category: Dinner
- Method: Bake
- Cuisine: American
Keywords: salmon, superfood, quinoa, kale, avocado