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.
Ingredients
For the Salmon:
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1.5 lbs salmon fillets (skin-on or skinless, cut into 4-6 portions)
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2 tablespoons olive oil
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1 tablespoon honey
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1 tablespoon Dijon mustard
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1 tablespoon fresh lemon juice
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2 cloves garlic (minced)
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1 teaspoon smoked paprika
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1/2 teaspoon dried thyme
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Salt and pepper to taste
For the Stone Fruit Salsa:
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2 ripe peaches (pitted and diced)
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2 ripe nectarines (pitted and diced)
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2 ripe plums (pitted and diced)
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1/4 red onion (finely diced)
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1 jalapeño pepper (seeded and minced)
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1/4 cup fresh basil (chiffonade)
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2 tablespoons fresh mint (chopped)
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2 tablespoons fresh lime juice
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1 tablespoon honey
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1 tablespoon olive oil
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Pinch of salt
For the Salad Base:
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6 cups mixed baby greens (arugula, spinach, butter lettuce)
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2 cups quinoa (cooked and cooled)
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1 cup cucumber (diced)
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1 cup cherry tomatoes (halved)
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1 large avocado (sliced)
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1/2 cup red cabbage (thinly sliced)
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1/4 cup red onion (thinly sliced)
For the Toppings:
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1/2 cup goat cheese (crumbled)
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1/3 cup toasted almonds (sliced or chopped)
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1/4 cup pumpkin seeds (toasted)
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2 tablespoons fresh herbs (basil, mint, or cilantro)
For the Lemon Vinaigrette:
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1/4 cup fresh lemon juice (about 2 lemons)
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1/3 cup extra virgin olive oil
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1 tablespoon honey
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1 teaspoon Dijon mustard
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1 clove garlic (minced)
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1/2 teaspoon dried oregano
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Salt and pepper to taste
Instructions
Prepare the Salmon:
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Make marinade: In a bowl, whisk together olive oil, honey, Dijon mustard, lemon juice, minced garlic, smoked paprika, thyme, salt, and pepper.
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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.
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Cook salmon:
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Pan method: Heat a large skillet over medium-high heat. Cook the salmon for 4-5 minutes per side until golden and flaky.
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Grill method: Preheat the grill to medium-high. Grill the salmon for 4-5 minutes per side.
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Oven method: Preheat the oven to 400°F (200°C) and bake for 12-15 minutes, or until salmon flakes easily.
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Rest: Allow the salmon to rest for 5 minutes, then flake it into large chunks or serve it whole.
Make the Stone Fruit Salsa:
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Prepare the fruit: Wash and dice the peaches, nectarines, and plums into 1/2-inch pieces.
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Combine: In a mixing bowl, gently toss together the diced fruits with red onion, jalapeño, basil, and mint.
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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:
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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.
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Season: Fluff the quinoa with a fork and season it lightly with salt and pepper.
Make the Lemon Vinaigrette:
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Whisk: In a small bowl, combine fresh lemon juice, olive oil, honey, Dijon mustard, garlic, and oregano.
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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