Skip Navigation
High Liner Foodservice
en-CAENmenu
Search

High Liner Foodservice

All Recipes

Super Food Salmon Bowl

Fuel your body with our Super Food Salmon Bowl, a vibrant symphony of health and flavor. Nestled atop an ancient grain medley is premium Atlantic Salmon, perfectly grilled to perfection. Surrounding the star of the dish, you'll discover an array of nutrient-packed treasures, including creamy avocado slices, roasted sweet potato chunks, vibrant kale, and delicate micro greens. To elevate the experience, our bowl is crowned with a tantalizing blueberry balsamic relish that adds a sweet and tangy kick. Embrace the wholesome goodness of this bowl, where every bite is a celebration of super foods working in harmony to nourish your body and delight your taste buds.
Serves: 4
Prep time: 25 minutes
Cook time: 25 minutes
Ingredients
Preparation
  • 0.5 oz Vegetable Oil, divided in half
  • 2 tbsp Kosher Salt, divided in half
  • 14 oz Sweet Potato, peeled, diced
  • 4 oz Kale, variety of kale types, torn
  • 1 tbsp Garlic, minced
  • 1 oz Micro Greens
  • 1 ea Avocado, quartered and sliced
  • 1 ea Lemon, sliced into thin wheels

For the Atlantic Salmon

  • 4 ea Atlantic Salmon Fillets
  • 1 tbsp Vegetable Oil
  • 1 tbsp Kosher Salt

For the Ancient Grain Medley

  • 3 oz Quinoa Red
  • 3 oz Brown Rice
  • 3 oz Farro
  • 22 fl-oz Water
  • 1 tbsp Kosher Salt

For the Blueberry Balsamic Relish

  • 1 tbsp Honey
  • 2 tbsp Red Onion, brunoise
  • 2 tbsp Balsamic Vinegar
  • 6 oz Blueberries, coarsely pulsed in a food processor
  • 1 tbsp Mint, chopped
  1. Thaw the Atlantic Salmon fillets overnight utilizing standard best practices for thawing seafood.
  2. For the Ancient Grain Medley: Add the quinoa, brown rice and farro to a mesh strainer and rinse well with cool water. Add the grains to a medium sized pot along with the kosher salt and water. Bring to a gentle boil over a medium-high setting and then turn down to a simmer and cover. Allow to cook for approximately 20-25 minutes until all of the water is absorbed and the grains are fully cooked. Allow to rest briefly before serving.
  3. For the Blueberry Balsamic Relish: Add the balsamic vinegar and brunoised red onion to a small pot. Bring to a gentle simmer over a medium setting and then shut off the heat. Stir in the remaining ingredients and reserve off the heat until ready to serve.
  4. To Cook the Salmon, Sweet Potatoes & Kale: Preheat your oven to 400℉. Toss the sweet potatoes along with half of the vegetable oil and half of the kosher salt. Add to a sheet pan, cover with aluminum foil and bake in the preheated oven for approximately 15-20 minutes until tender. Reserve for service. Preheat a large saute pan over a high setting. Add the remaining oil to the pan along with the garlic and briefly sear the kale for no more than two minutes. Season with the remaining kosher salt and toss well off the heat. Preheat your grill to a medium-high setting. Gently brush the Salmon fillets with the vegetable oil and season with kosher salt. Place the fillets onto the preheated grill and cook for at least 3 minutes before rotating the fillet 90° to create hash marks. Cook another 3 minutes before turning the fillets over to fully cook. Finish the Salmon to your desired internal temperature(145℉-155℉).
  5. To Finish & Assemble: Divide the fully cooked ancient grain medley equally between four serving bowls. Place a fully cooked fillet of Salmon slightly off center into each bowl. Divide the sweet potatoes. micro greens, sliced avocado and kale equally between each bowl. Garnish with sliced lemon wheels and generous servings of the reserved blueberry balsamic relish.

1050105 1/10 LB ATLANTIC SALMON PORTIONS, 8 OZ