Salmon, Lentil and Kale Bowl
I’m so happy I finally managed to get this recipe up on the blog – it has a few components and may seem quite labor intensive, but once you have everything prepped it’s actually quite easy to pull together, and SO worth the effort. The lentils offer a tangy kick with the lemon rind and juice, paired with the warm, salty salmon and crispy skin is just delicious! And my favorite part… the green dressing! Full of depth bringing all the flavors together! This salmon, lentil and kale bowl is one of my favorite meals and definitely becoming a staple in my kitchen!
Notes
Salmon – now, I have a lot to say about salmon, specifically farmed salmon vs wild caught salmon, but to keep things brief, we should ALWAYS be choosing wild salmon over farmed salmon. Even when compared visually, it’s easy to see the benefits of wild vs farmed:
(thanks to Super Mom Nutrition for the graph)
http://www.supermomnutrition.com/en/post/why-is-wild-caught-salmon-healthier
If you’d like to know more on this topic, give Seaspiracy a watch (on Netflix), you’ll never eat farmed salmon again.
Green dressing – now this is my FAVORITE dressing of all time. I use it on salads, bowls, tacos, you name it! In this recipe, I am using cashew yogurt (I tend to eat less dairy when possible), but it’s up to you on what kind of yogurt you want to go for. Just stay away from coconut yogurt, it tends to be sweet, and the flavors wont work well. For the fresh element, feel free to pair parsley with coriander, and add a clove of fresh garlic if you like – it’s a great recipe to play with flavor combinations. And as always with me, the more fresh lime, the better!
Lentils – you can of course cook lentils from scratch if that’s what you prefer, but because this recipe has a few steps, I like to eliminate some of the cooking time. I used organic tinned lentils from WESTBRAE!
What You’ll Need
- 1 bunch organic kale, washed
- 1 cup garden peas
- 4 salmon fillets (preferably wild, see notes)
- 1 15 oz tin cooked lentils
- 1 medium onion, ends removed, halved, and chopped 1cm chunks lengthways
- Rind of 1 whole lemon plus 1/2 lemon juice
- 1 bunch flat leaf parsley parsley (also used in the green dressing below)
- quinoa 4 x portions
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Olive Oil
Green Dressing
- 1 bunch flat leaf parsley (also used in the bowl above)
- 2-3 x fresh limes
- 1/2 cup yogurt of choice, see notes
- Salt and Pepper
Salmon, Lentil and Kale Bowl
- Total Time: 60
- Yield: 4 1x
Description
Crispy skin wild salmon, over delicious lentils, blanched kale, fried onions and quinoa. Topped with a fresh parsley and lemon dressing and air fried kale chips.
Ingredients
- 1 bunch organic kale, washed
- 1 cup garden peas
- 4 salmon fillets (preferably wild, see notes)
- 1 15 oz tin cooked lentils
- 1 medium onion, ends removed, halved, and chopped 1cm chunks lengthways
- Rind of 1 whole lemon plus 1/2 lemon juice
- 1 bunch flat leaf parsley parsley (also used in the green dressing below)
- quinoa 4 x portions
- 1/2 tsp onion powder
- 1/2 tsp paprika
- Olive Oil
Green Dressing
- 1 bunch flat leaf parsley (also used in the bowl above)
- 2–3 x fresh limes
- 1/2 cup yogurt of choice, see notes
- Salt and Pepper
Instructions
- Take your salmon out the fridge to get to room temperature (15 mins prior to cooking if you can), pat dry, and season with plenty salt on the skin side. Set aside.
- Get boiling water on the go in a medium size pot, adding 1/2 tsp salt. Remove the stems and roughly chop the kale. Add half the kale to the boiling water, along with the peas, and cook for about 5 mins. Drain (keeping the water), and set aside.
- While the kale and peas cook, make the kale chips. Marinade the remaining kale with 2 tbsp olive oil, salt and pepper, paprika and onion powder. Massage with your hands to really coat everything. Cook in an airfryer on bake at 375 deg F for about 4-6 minutes. It’ll be crispy once done, and it crisps up fast so keep an eye on it.
- Get your quinoa on the boil according to packet instructions (using your kale water), and set a timer as to not burn. Set aside once soft and fluffy.
- In a large skillet, fry the onion on a medium heat with a dash of olive oil for about 7-8 minutes. Remove from pan and set aside. Place the pan back on a medium/high heat and cook the salmon (skin side down) for about 3-5 minutes. The skin should be browned and crispy. Flip the salmon and cook for a further 2-3 minutes, removing from the heat and setting aside skin side up to rest.
- In a large bowl, add your lentils (drained), cooked kale and peas, 2 tbsp olive oil, 1 whole lemon rind, 1/2 lemon juice, salt, pepper, cooked onion, and a large handful of finely chopped fresh parsley (i use the stems too for crunch). Stir and set aside ready for plating.
- For the green dressing, add all ingredients to a blender and blitz till smooth. I will use about half a bunch of parsley here (almost 2 cups worth).
- In shallow bowls, portion out your quinoa, lentil and kale mix, and top with a piece of salmon,. Finish with your delicious dressing, and some crispy kale chips! Enjoy!
Notes
See noted in thread!
- Category: Lunch/Dinner
- Method: Stovetop
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