Maple Dijon Salmon Grain Bowl
This grain bowl recipe is balanced, healthy, hearty, and loaded with plenty of protein, fiber, good for you fats, and full of fresh flavors!
Servings: 4 servings
Calories: 547kcal
Ingredients
Maple dijon and lemon vinaigrette
- 2 Tbsp Dijon mustard
- 2 Tbsp maple syrup
- 2 Tbsp lemon juice fresh is best
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 6 Tbsp extra virgin olive oil (1/4 cup + 2 Tbsp)
Seared salmon
- 1 lb. skinless salmon filet cut into bite-sized pieces
- pinch of salt and pepper
- drizzle of olive or avocado oil
Apple fennel slaw
- 1 medium to large crisp apple very thinly sliced
- 1 small fennel bulb very thinly sliced
- 2 Tbsp lemon juice fresh is best
- generous pinch of kosher salt
Grain bowl
- 2 cups cooked farro or your grain of choice
- 2 cups baby arugula or your green of choice
- 1/4 cup chopped walnuts
Instructions
Make dressing
- In a small mixing bowl, add 2 Tbsp Dijon mustard, 2 Tbsp maple syrup, 2 Tbsp lemon juice, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Whisk to combine.
- Slowly pour in 6 Tbsp extra virgin olive oil, whisking as you pour, until the dressing comes together and is smooth.
- Taste and adjust seasoning if you'd like. Set aside.
Prep salmon and make slaw
- In a mixing bowl, combine 1 lb. skinless salmon filet (that's cut into bite-sized pieces), with 2 Tbsp of the dressing and a pinch of salt and pepper. Let sit while you make the slaw.
- To another bowl, add 1 medium to large crisp apple and 1 small fennel bulb (both cored and very thinly sliced), 2 Tbsp lemon juice, and a generous pinch of kosher salt.
- Toss the slaw, then let it sit while you continue with the recipe. This will soften it a bit.
Cook salmon
- Heat a large heavy-bottomed skillet (such as cast iron, ceramic, or stainless) over MED HIGH heat.
- Once hot, add a drizzle of olive or avocado oil. Add the salmon pieces in a single layer and cook, 2-3 minutes per side, or until golden brown and cooked through.
Assemble bowls
- Evenly divide the 2 cups cooked farro and 2 cups baby arugula among 4 bowls.
- Top bowls with salmon bites, slaw, and 1/4 cup chopped walnuts (divided among the 4 bowls). Drizzle with some of the remaining dressing and sprinkle with black pepper if desired.
- Serve warm or at room temperature and enjoy!
Notes
- This recipe makes enough for approximately 4 grain bowls, but you're free to divide it into as many servings as you'd like.
- A mandoline is the easiest way you thinly slice the apple and fennel, but if you don't have one, you can just use a knife, or even a vegetable peeler. If you do use a mandoline, PLEASE be careful and use the guard... they are extremely sharp and the cuts are deep (don't ask how I know lol).
Nutrition
Calories: 547kcal | Carbohydrates: 36g | Protein: 27g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Cholesterol: 62mg | Sodium: 460mg | Potassium: 991mg | Fiber: 6g | Sugar: 9g | Vitamin A: 375IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 3mg
