Salmon Quinoa Bowl with Kale + Roasted Tomatoes
Originally, I wanted to make a jalapeño-lime salmon quinoa bowl with a southwestern, spicy kick to it. I’m talking sautéed kale with corn and savory spices, and avocados maybe some peppers, and then it dawned on me – they feed corn to chickens to fatten them up for the harvest. That just about changed everything for me.
blending chopped jalapeño peppers, lime juice and cilantro together, soaking the flavors into the salmon helped to add the kick i was looking for. all the flavors were deliciously complimentary and i’m pretty sure it ranks pretty high on the health scale. all good in my neighborhood.
this beautiful head of kale caught my eye and, although i don’t typically cook with it often, i knew it would make it into my belly tonight. kale is not exactly the greatest green (to me) because it doesn’t necessarily “cook down” and when it does, i believe i may have actually cooked out all the nutrients. it also doesn’t necessarily have a flavor i search the ends of the earth for, but i can deal. i’ve found that it tastes better when i have other flavorliciously amazing things beside it, that i can stack on my fork.
Alexanderia at 7TH AND BOURBON
25 minPrep Time
25 minCook Time
50 minTotal Time
1 bunch of kale
1 clove of garlic
1 teaspoon of olive oil
4 roma tomatoes
½ cup of cilantro
in a blender, blend chopped jalapeño, cilantro, half of a lime and a pinch of salt in a blender. marinate your salmon inside of the mix and let stand.
preheat oven to 400 degrees.
prepare quinoa according to the brand of your choice and let stand.
place parchment paper or aluminum foil over an oven safe surface or cooking sheet and coat with olive oil or cooking spray. cut thick slices of the roma tomatoes and lay them flat. sprinkle lightly with salt and parsley flakes and place them in the oven for 20 to 25 minutes. they may look dry at the top, but when you remove them, they will be juicy! 😉
place your salmon in the oven and cover (bottom rack, tomatoes can chill on the top rack.)
in a skillet, heat 1 teaspoon of olive oil on medium-low. chop the kale into thick pieces and stir in. toss kale in olive oil until it darkens in color. you want your kale to cook down, but not lose its crispness.
in a bowl, combine your quinoa, your kale, roasted tomatoes and finally your jalapeño-lime salmon. i love to pour the juices from the salmon over the bowl and let them drizzle onto the quinoa. cut open your avocado by dragging a knife around the perimeter then split it open. cut slices into your avocado (while in the shell) and use a spoon to scoop it out! Enjoy!