Receta en Español

DIY Salmon Superfood Salad Bowl

with Açaí Vinaigrette

Salmon and superfoods? Can you think of a better way to start your new year off right? Superfoods are extremely high in vitamins, antioxidants, or other beneficial nutrients, and can promote all-around good health. Quinoa, dark leafy greens, avocado, açaí, chia, and sunflower seeds are just a few examples and you’ll find all of them in these addictive and incredibly tasty bowls. Actually, that’s also just basic One Potato math. Delicious + nutritious + unbelievably easy = the perfect family meal.

Ingredients

Salmon

Quinoa

Shallot

Baby kale & spinach

Cucumbers

Bracing dressing
Grape tomatoes

Avocado

Carrots

Chia seeds

Sunflower seeds

Açaí ginger vinaigrette

Getting Your Kids Involved:

Kids can help pull the leaves from the dill.

Encouraging Picky Eaters:

Kids like choices. Set out each of the meal’s components in individual serving bowls and let them assemble their bowl to their liking.

What You Need

2 Cutting Boards (one for chicken, one for veg)

9"x9" ovenproof baking dish

Instructions

1Step One

Preheat the oven to 450F or set oven to broil with the oven rack 3 - 5 inches from the heat. Wash and dry all non-prepped produce. Lightly grease the surface of a foil or parchment paper lined baking sheet. Season the skin and flesh of the salmon lightly with salt and place skin side down.* If baking, bake in oven for 10 - 12 minutes, or until cooked through. If broiling, place the baking sheet on the top rack and cook for 7 - 8 minutes, or until lightly golden.

2Step Two

While the salmon is cooking, measure the quinoa and place with an equal amount of water into a medium pot. Cover and bring to a boil over high heat. Once at a boil, reduce heat to the lowest heat setting and let cook for 20 minutes. Fluff with a fork, cover and let rest until ready to serve.

3Step Three

Dice the shallot. Lightly coat the bottom of a medium sauté pan or skillet with oil and place over medium heat. Add the shallot, season lightly with salt, and cook for 2 minutes. Increase the heat to high and immediately stir in the spinach and kale and season lightly with salt. Cook for 2 minutes, and then add 1/4 - 1/3 cup of water to the pan, stirring until the greens have wilted. Remove the greens from the pan and place in a bowl until ready to serve.

4Step Four

Slice the Persian cucumbers into ½” coins. Place the cucumber in a small bowl, season lightly with salt, toss and let sit for 5 minutes. Pour the bracing dressing over the cucumber and stir. The bracing dressing is meant to simply lightly pickle the cucumber, so remove from dressing before serving. Slice the grape tomatoes. Cut the avocado in half, remove pit (tap heel of your knife into the pit, then gently twist until it comes out), carefully spoon out the flesh and cut into slices. To serve, place some quinoa in the bottom of the owl and top with a portion of salmon, wilted greens, carrots, cucumbers, tomatoes, and slices of avocado. Sprinkle chia seeds and sunflower seeds over the top and drizzle the açaí vinaigrette over the bowl as desired. Enjoy!

Tips

* For best results cook salmon whole and cut into portions before serving.

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