Salmon, Kale, and Grains Salad

Recipe

Main Dish
Salmon, Kale, and Grains Salad

Primary Media

Plate of salmon, kale and grain salad

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Recipe Data

4
Servings
5min
Prep
45min
Total

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Description

Protein, vegetables, and grains. This salad is a full protein-packed meal and will also give you a healthy dose of vitamin D.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
Salmon, Kale, and Grain Salad
2 ¾ c.water
½ c.sprouted rice trio, dry
½ c.sprouted lentil trio, dry
1 tbsp.Gustare Vita olive oil
4 c.kale leaves, chopped
1 lbs.sockeye salmon, skinless, cut into 4 portions
Hy-Vee salt
1yellow bell pepper, seeded and cut into strips
1orange bell pepper, seeded and cut into strips
¼ c.red onion, thinly sliced
2radishes, thinly sliced
2 tbsp.pistachios, chopped
Lemon, cut into wedges, for serving
Fennel fronds, for garnish
Lemon-Fennel Vinaigrette
c.fresh lemon juice
2 tbsp.fennel, finely chopped
2 tbsp.Hy-Vee honey
1 tbsp.fennel fronds
1 clove(s)garlic, minced
Hy-Vee salt
c.Gustare Vita olive oil

Things To Grab

  • Medium saucepan
  • Whisk
  • Small bowl
  • Large skillet
  • Meat thermometer
  • 4 serving plates

Directions

  1. Place water in a medium saucepan; bring to boiling. Add rice trio. Simmer, covered, for 20 minutes. Add lentil trio. Simmer, covered, for 5 minutes more or until rice and lentils are tender. Drain, if necessary, and set aside.

  2. Prepare Lemon-Fennel Vinaigrette: Whisk together lemon juice, fennel, honey, fennel fronds, garlic, and salt in a small bowl. Slowly add olive oil, whisking continuously. Cover and refrigerate until ready to serve.

  3. Heat oil in a large skillet. Cook kale in hot oil for 2 to 3 minutes or until slightly wilted. Remove from skillet. Season salmon with salt. Add salmon to skillet. Cook over high heat for 10 to 12 minutes or until fish flakes easily when tested with a fork (145 degrees), turning once halfway through. Remove salmon from skillet; cut into pieces.

  4. Divide rice and lentil mixture, kale, salmon, bell pepper strips, red onion, and radish slices among four serving plates. Sprinkle with pistachios and add lemon wedges to each salad. Garnish with fennel fronds, if desired. Serve with Lemon-Fennel Vinaigrette. 

Nutrition facts

Servings

560 Calories per serving
1 salad with 2 tbsp. vinaigrette

Amounts Per Serving

  • Total Fat: 31g
  • Cholesterol: 60mg
  • Sodium: 85mg
  • Total Carbohydrates: 41g
  • Protein: 31g

Daily Values

0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 60%
0%
Potassium 15%

Recipe Source:

Balance August 2018