Salmon Salad Bowl with Stone Fruit Salsa Recipe: A Fresh and Vibrant Delight for Summer

When the sun is shining and the weather is warm, there’s nothing better than enjoying a fresh, healthy, and colorful salad that’s both satisfying and full of vibrant flavors. This Salmon Salad Bowl with Stone Fruit Salsa is the perfect summer-inspired dish that combines rich, flaky salmon with a burst of juicy stone fruits like peaches, nectarines, and plums. It’s a delightful fusion of savory and sweet, ideal for a light lunch or a hearty dinner.

Whether you’re looking to impress your guests at a summer gathering or simply want to treat yourself to a nutritious, flavorful meal, this recipe is a winner. With its combination of healthy ingredients, refreshing flavors, and an easy-to-follow preparation method, you’ll love every bite. Read on to discover everything you need to know about this amazing dish, including its origin, ingredients, preparation steps, and variations.

What Is the Salmon Salad Bowl with Stone Fruit Salsa?

The Salmon Salad Bowl with Stone Fruit Salsa is a wholesome and vibrant salad that combines perfectly cooked salmon, a refreshing stone fruit salsa, and a variety of fresh vegetables and toppings. The dish features a base of mixed greens and quinoa, topped with a generous serving of salmon and a zesty stone fruit salsa. It’s then garnished with fresh herbs, goat cheese, toasted almonds, and pumpkin seeds, all drizzled with a tangy lemon vinaigrette.

The stone fruit salsa, made from seasonal peaches, nectarines, and plums, adds a juicy, sweet contrast to the rich salmon. This dish is packed with nutrients and antioxidants, making it not only a feast for your taste buds but also a nourishing choice for your body.

The Origin of Salmon Salad Bowl with Stone Fruit Salsa

While the Salmon Salad Bowl with Stone Fruit Salsa is a modern creation, it draws inspiration from classic salad bowls that focus on fresh, seasonal ingredients. Stone fruits have been enjoyed for centuries, especially in Mediterranean and North American cuisines. The idea of pairing salmon with fruits is also rooted in the tradition of combining savory and sweet flavors in dishes.

Salmon, a staple of many coastal cuisines, pairs beautifully with the sweetness of stone fruits. This recipe takes advantage of the summer’s bounty, using fresh stone fruits like peaches, nectarines, and plums, which are at their peak during the warmer months.

Ingredients with Quantities

For the Salmon:

• 1.5 lbs salmon fillets (skin-on or skinless, cut into 4-6 portions)
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 cloves garlic (minced)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

 Stone Fruit Salsa:

• 2 ripe peaches (pitted and diced)
• 2 ripe nectarines (pitted and diced)
• 2 ripe plums (pitted and diced)
• 1/4 red onion (finely diced)
• 1 jalapeño pepper (seeded and minced)
• 1/4 cup fresh basil (chiffonade)
• 2 tablespoons fresh mint (chopped)
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 tablespoon olive oil
• Pinch of salt

Salad Base:

• 6 cups mixed baby greens (arugula, spinach, butter lettuce)
• 2 cups quinoa (cooked and cooled)
• 1 cup cucumber (diced)
• 1 cup cherry tomatoes (halved)
• 1 large avocado (sliced)
• 1/2 cup red cabbage (thinly sliced)
• 1/4 cup red onion (thinly sliced)

Toppings:

• 1/2 cup goat cheese (crumbled)
• 1/3 cup toasted almonds (sliced or chopped)
• 1/4 cup pumpkin seeds (toasted)
• 2 tablespoons fresh herbs (basil, mint, or cilantro)

Lemon Vinaigrette:

• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/3 cup extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic (minced)
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Step-by-Step Directions and Preparation Method

Prepare the Salmon:

1. Make marinade: In a bowl, whisk together olive oil, honey, Dijon mustard, lemon juice, minced garlic, smoked paprika, thyme, salt, and pepper.
2. Marinate salmon: Place the salmon in a shallow dish and coat with the marinade. Let it sit for 15-20 minutes at room temperature to soak up the flavors.
3. Cook salmon:
   • Pan method: Heat a large skillet over medium-high heat. Cook the salmon for 4-5 minutes per side until golden and flaky.
   • Grill method: Preheat the grill to medium-high. Grill the salmon for 4-5 minutes per side.
   • Oven method: Preheat the oven to 400°F (200°C) and bake for 12-15 minutes, or until salmon flakes easily.
4. Rest: Allow the salmon to rest for 5 minutes, then flake it into large chunks or serve it whole.

Make the Stone Fruit Salsa:

1. Prepare the fruit: Wash and dice the peaches, nectarines, and plums into 1/2-inch pieces.
2. Combine: In a mixing bowl, gently toss together the diced fruits with red onion, jalapeño, basil, and mint.
3. Dress: Add lime juice, honey, olive oil, and a pinch of salt. Toss the mixture gently and allow it to sit for 10-15 minutes for the flavors to meld together.

Prepare the Quinoa:

1. Cook quinoa: Rinse 1 cup of quinoa under cold water and cook it in 2 cups of water or broth until tender (about 15 minutes). Let it cool completely.
2. Season: Fluff the quinoa with a fork and season it lightly with salt and pepper.

Make the Lemon Vinaigrette:

1. Whisk: In a small bowl, combine fresh lemon juice, olive oil, honey, Dijon mustard, garlic, and oregano.
2. Season: Add salt and pepper to taste, and whisk until the vinaigrette is emulsified.

Prepare Other Components:

1. Toast nuts and seeds: Toast the almonds and pumpkin seeds in a dry skillet for 3-4 minutes until golden.
2. Prep vegetables: Dice the cucumber, halve the cherry tomatoes, slice the avocado, and thinly slice the cabbage and red onion.

Assemble the Salad Bowls:

Individual Bowl Method:

1. Base layer: Divide the mixed greens among 4-6 bowls.
2. Add quinoa: Place a scoop of cooled quinoa in each bowl.
3. Arrange vegetables: Add the cucumber, cherry tomatoes, avocado, cabbage, and red onion in sections around the bowl.
4. Top with salmon: Place the flaked salmon or salmon fillet on top.
5. Add salsa: Generously spoon the stone fruit salsa over the salmon and around the bowl.
6. Garnish: Sprinkle goat cheese, toasted almonds, pumpkin seeds, and fresh herbs on top.
7. Dress: Drizzle the lemon vinaigrette just before serving.

Family Style Platter:

1. Create base: Arrange the mixed greens on a large platter with quinoa in the center.
2. Add components: Arrange the salmon, salsa, vegetables, and toppings in colorful sections.
3. Serve: Let everyone build their own salad bowl.

Variations

While the recipe is delicious as written, there are plenty of ways to customize it based on your preferences or what you have on hand.

Protein Alternatives:

• Grilled chicken: Use the same marinade for chicken breasts or thighs.
• Seared tuna: For a seafood twist, substitute seared tuna for the salmon.
• Tofu or tempeh: For a vegetarian or vegan version, replace the salmon with pan-fried tofu or tempeh.

Grain Alternatives:

• Brown rice or wild rice: Swap quinoa for another whole grain like brown rice or wild rice for added texture.
• Farro or bulgur wheat: These grains can add a nutty flavor and chewy texture to the salad.
• Cauliflower rice: If you’re looking for a low-carb option, cauliflower rice is a great alternative.

Seasonal Adaptations:

• Spring: Try swapping the stone fruits for strawberries and rhubarb for a more spring-inspired twist.
• Fall: Use apples and pears for a delicious autumnal variation.
• Winter: Incorporate citrus fruits like oranges and grapefruits to add a refreshing touch to the salad.

FAQs About Salmon Salad Bowl with Stone Fruit Salsa

Can I make the stone fruit salsa ahead of time?

Yes, the salsa can be made 2-4 hours ahead of time and stored in the fridge. However, it’s best to add the herbs just before serving to keep them fresh.

How do I store leftovers?

If you have leftovers, store the components separately in airtight containers in the fridge. The salmon and salad base will keep for 2-3 days, while the salsa is best eaten within 1-2 days.

Can I make Fresh Salmon Salad gluten-free?

Yes, this dish is naturally gluten-free as long as you use a gluten-free grain like quinoa or cauliflower rice.

Can I use frozen salmon?

Fresh salmon is recommended for the best flavor and texture, but you can use frozen salmon if needed. Just make sure to thaw it properly before cooking.

Conclusion: Summer Salad with Salmon

The Salmon Salad Bowl with Stone Fruit Salsa is the perfect way to celebrate the flavors of summer with a dish that’s both healthy and satisfying. Packed with fresh ingredients, vibrant colors, and bold flavors, this salad is sure to become a go-to recipe for any occasion. Whether you’re serving it at a gathering or enjoying it for a quick weeknight dinner, this dish brings together the best of seasonal produce, lean protein, and nutritious grains.

By following the simple instructions, you’ll create a meal that’s both beautiful and delicious. With its versatility and potential for variation, this recipe can be adapted to suit any dietary preferences or seasonal changes. So go ahead, gather your ingredients, and make this stunning salmon salad bowl today!

Salmon Salad Bowl with Stone Fruit Salsa Recipe: A Fresh and Vibrant Delight for Summer

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• Author: David Andersson
• Total Time: 32 minutes
• Diet: Gluten Free

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Description

The Salmon Salad Bowl with Stone Fruit Salsa is a wholesome and vibrant salad that combines perfectly cooked salmon, a refreshing stone fruit salsa, and a variety of fresh vegetables and toppings. The dish features a base of mixed greens and quinoa, topped with a generous serving of salmon and a zesty stone fruit salsa. It’s then garnished with fresh herbs, goat cheese, toasted almonds, and pumpkin seeds, all drizzled with a tangy lemon vinaigrette.

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Ingredients

For the Salmon:

• 1.5 lbs salmon fillets (skin-on or skinless, cut into 4-6 portions)

• 2 tablespoons olive oil

• 1 tablespoon honey

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh lemon juice

• 2 cloves garlic (minced)

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried thyme

• Salt and pepper to taste

For the Stone Fruit Salsa:

• 2 ripe peaches (pitted and diced)

• 2 ripe nectarines (pitted and diced)

• 2 ripe plums (pitted and diced)

• 1/4 red onion (finely diced)

• 1 jalapeño pepper (seeded and minced)

• 1/4 cup fresh basil (chiffonade)

• 2 tablespoons fresh mint (chopped)

• 2 tablespoons fresh lime juice

• 1 tablespoon honey

• 1 tablespoon olive oil

• Pinch of salt

For the Salad Base:

• 6 cups mixed baby greens (arugula, spinach, butter lettuce)

• 2 cups quinoa (cooked and cooled)

• 1 cup cucumber (diced)

• 1 cup cherry tomatoes (halved)

• 1 large avocado (sliced)

• 1/2 cup red cabbage (thinly sliced)

• 1/4 cup red onion (thinly sliced)

For the Toppings:

• 1/2 cup goat cheese (crumbled)

• 1/3 cup toasted almonds (sliced or chopped)

• 1/4 cup pumpkin seeds (toasted)

• 2 tablespoons fresh herbs (basil, mint, or cilantro)

For the Lemon Vinaigrette:

• 1/4 cup fresh lemon juice (about 2 lemons)

• 1/3 cup extra virgin olive oil

• 1 tablespoon honey

• 1 teaspoon Dijon mustard

• 1 clove garlic (minced)

• 1/2 teaspoon dried oregano

• Salt and pepper to taste

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Instructions

Prepare the Salmon:

1. Make marinade: In a bowl, whisk together olive oil, honey, Dijon mustard, lemon juice, minced garlic, smoked paprika, thyme, salt, and pepper.

2. Marinate salmon: Place the salmon in a shallow dish and coat with the marinade. Let it sit for 15-20 minutes at room temperature to soak up the flavors.

3. Cook salmon:

   • Pan method: Heat a large skillet over medium-high heat. Cook the salmon for 4-5 minutes per side until golden and flaky.

   • Grill method: Preheat the grill to medium-high. Grill the salmon for 4-5 minutes per side.

   • Oven method: Preheat the oven to 400°F (200°C) and bake for 12-15 minutes, or until salmon flakes easily.

4. Rest: Allow the salmon to rest for 5 minutes, then flake it into large chunks or serve it whole.

Make the Stone Fruit Salsa:

1. Prepare the fruit: Wash and dice the peaches, nectarines, and plums into 1/2-inch pieces.

2. Combine: In a mixing bowl, gently toss together the diced fruits with red onion, jalapeño, basil, and mint.

3. Dress: Add lime juice, honey, olive oil, and a pinch of salt. Toss the mixture gently and allow it to sit for 10-15 minutes for the flavors to meld together.

Prepare the Quinoa:

1. Cook quinoa: Rinse 1 cup of quinoa under cold water and cook it in 2 cups of water or broth until tender (about 15 minutes). Let it cool completely.

2. Season: Fluff the quinoa with a fork and season it lightly with salt and pepper.

Make the Lemon Vinaigrette:

1. Whisk: In a small bowl, combine fresh lemon juice, olive oil, honey, Dijon mustard, garlic, and oregano.

2. Season: Add salt and pepper to taste, and whisk until the vinaigrette is emulsified.

Notes

This vibrant salmon salad bowl pairs the richness of perfectly cooked salmon with the sweet and tangy burst of stone fruit salsa. It’s a refreshing, nutrient-packed meal that’s perfect for summer lunches or light dinners. Customize with grains or leafy greens to suit your cravings!

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Salad / Main Course
• Method: Grilled
• Cuisine: Californian / Fusion

Nutrition

• Serving Size: 1 bowl (approx. 2.5–3 cups)
• Calories: 450
• Sugar: 9g
• Sodium: 520mg
• Fat: 28g
• Saturated Fat: 5g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 34g
• Cholesterol: Moderate

Keywords: Salmon Salad Bowl with Stone Fruit Salsa Recipe