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Dino kale and sweet potatoes together are a killer combination, and this salmon kale grain bowl brings it all together. This has been my favorite salmon salad meal prep lately, and I know you’ll love it.
Chef tips
- Massage the kale – Use your hands to massage / squeeze the kale with a few tablespoons of the dressing. This helps break down the fibers and make it easy to eat and less tough.
- Cook the salmon to 130F – Cooking salmon to 130F, which is fully cooked for fish, keeps it the most tender.
- Season the salmon on both sides – Make sure to season the salmon on all sides with salt. This bowl is simple on flavor, but salt will bring out the original flavors of the ingredients.
- Cook the farro rice like you would rice – Stick to the ratio of 1.5 cups grains to 2 cups of water, and that will give you the perfect ratio. I used a pot to cook, but you could also cook this in your rice cooker.
Meal Prep Ahead notes:
- Make the herby tahini ahead of time – this will keep well in the fridge for a couple weeks.
- Make the farro rice ahead of time and this recipe calls for making a bit more rice than you might want for just the salad. It’s nice to have extra grains in the fridge to reheat when you’re hungry.
Salmon Kale and Grain Salad with Sweet Potatoes
This is a delicious weeknight meal prep with salmon, kale, sweet potatoes, and grains.
Equipment
- Food Processor
- 2 quart pot
- Sheet Tray
Ingredients
Farro Rice
- .75 cup jasmine rice
- .25 cup quinoa
- .5 cup farro
- 2 cups water
- 1 teaspoon kosher salt
For the Bowl:
- 3 large yams, sweet potatoes
- 4 Persian cucumbers
- 1.5 lb salmon
- Kosher salt
- 2 bunches of Dino kale
- Pickled red onions, optional
- 1/3 cup toasted almonds
Herby Tahini
- .25 cup tahini
- .5 bunch cilantro
- .5 cup parsley
- 1 clove garlic
- 2 tbsp lemon juice
- .5 teaspoon kosher salt
- .5 cup olive oil
- 2-4 tbsp water, to desired consistency
Instructions
- Add the rice, quinoa, and farro to a pot. Toast on high for 2 minutes, then add in the water and kosher salt. Bring up to a boil, then reduce the heat and cook for 20 minutes on low. After 20 minutes, turn off the heat and leave covered for 10 minutes.
- Preheat the oven to 400F.
- Prep the roasted sweet potatoes – cut the sweet potatoes into 3/4” thick half moons. Add this to a sheet pan. Drizzle with oil, salt, and pepper, and roast for 20-25 minutes, or until the sweet potatoes are tender.
- Prep the kale and Persian cucumbers. Cut the kale into thin 1/4” thick pieces and half moon the cucumbers into 1/2” pieces.
- Make the herby tahini – blend all the ingredients in a blender.
- Cook the salmon – heat a pan on medium high heat. Add a teaspoon of oil. Cut the salmon into 4 portions. Season the salmon on both sides with salt. Add the salmon to the hot pan. Cook for 4-5 minutes per side, or until the thickest part of the salmon reaches 130F. You can cover the pan to prevent oil splatter.
- In a mixing bowl, massage the kale with a few tablespoons of the herby tahini. Add the cucumbers and toss with more dressing. Taste and adjust with more dressing.
- Plate the salad into bowls. Add a few spoonfuls of the grains. Top with the salmon, roasted sweet potatoes, toasted almonds, more dressing, and pickled red onions if you have them.
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