the emerald isle bowl, a paleo gluten-free bowl perfect for st. Patrick's day

Ireland is green, green, green, and the fish is—naturally—fresh, fresh, fresh. Steve and I visited a couple of years ago, and loved every minute we were there. Beyond all the stuff we did and people we met, we ate amazingly. I invented the Emerald Isle Bowl while we were there, taking advantage of the gorgeous fresh produce and the fresh-out-of-the-Irish-Sea salmon.

Jump to recipe.

With St. Patrick’s coming up and spring trying hard to push back winter, I wanted to get this simple, relatively quick, and very colorful meal in front of you. The textures of the Emerald Isle bowl give your mouth plenty to play with.

They start with the raw. That includes juicy fruit—I used a pear but green apples are terrific as well—crispy cukes, crunchy cabbage and romaine, and chewy kale.

raw ingredients for cooked ingredients for the gluten free paleo-friendly emerald isle bowl from le chou fou

And then we have the cooked: delicate salmon, golden-outside-soft-inside cauliflower and broccoli. I also gave the pistachios a little toast for extra crunchiness.

cooked ingredients for the gluten free paleo-friendly emerald isle bowl from le chou fou

The herbs, a throw-caution-to-the-Irish-wind blend of tarragon, dill, mint, and parsley, add fresh-meadow flavor. The horseradish dressing does that thing where it kind of opens the top of your head. In Dublin, I went crazy for Graham’s, the absolute best horseradish sauce I’ve ever tasted. But any good horseradish cream sauce will work. Or just add some wasabi or minced horseradish to the yogurt and mayo you have on hand.

the sauce for cooked ingredients for the gluten free paleo-friendly emerald isle bowl from le chou fou

Optimum prep includes reusing the same bowl to do all of the following:

  • Toss the cauliflower with oil.
  • While the cauliflower cooks, toss the broccoli with oil.
  • Massage the kale with oil.
  • Toss the romaine, cabbage, herbs, and kale with the dressing before plating.
  • raw greens for cooked ingredients for the gluten free paleo-friendly emerald isle bowl from le chou fou

Above all, be sure to improvise. Use whatever herbs you have handy, though dill and parsley are highly recommended. Change up the vegetables if you like; the bowl looks just as pretty with other colors besides green. And if you want a starch, watch your email for my soon-to-appear recipe Colcannon, the classic Irish potato with whatever-greens-I-have-in-the-fridge.

the emerald isle bowl, a paleo-friendly gluten free bowl recipe from le chou fou

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Emerald Isle Bowl: The Recipe

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Emerald Isle Bowl
A gluten-free, veggie and health packed bowl featuring salmon, and inspired by Ireland.
the emerald isle bowl, a paleo gluten-free bowl perfect for st. Patrick's day
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Rate this recipe!
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Roasted items
Raw items
Dressing
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Roasted items
Raw items
Dressing
the emerald isle bowl, a paleo gluten-free bowl perfect for st. Patrick's day
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pre-heat the oven to 400º. Toss the cauliflower florets in a bowl with about a tablespoon of olive oil and sprinkle generously with salt and pepper. Remove from oil and spread on a parchment-covered baking sheet. Roast 20 minutes.
  2. While cauliflower roasts, toss broccoli florets in the same bowl you used for the cauliflower. Place salmon filets, skin side down, on another parchment covered sheet; sprinkle with 1 tablespoon of lemon juice, a little oil, and salt and pepper.
  3. Peel the cucumber. Slice in fourths vertically, remove seeds, slice, and toss in a sieve with a pinch of salt; let stand until time to assemble salad. Chop herbs, julienne apple or pear and toss with lemon juice, and shred greens, keeping kale separate.
  4. Add broccoli to cauliflower pan, stir well, then place salmon on pan. Roast an additional 10 minutes. For the last two minutes of roasting, add the pistachios to the pan (optional).
  5. Place shredded kale in the bowl you used previously, with an additional teaspoon of olive oil or so plus a pinch of salt. Rub for 2 minutes to soften. Add cabbage and romaine.
  6. Combine dressing ingredients (horseradish cream, yogurt, and minced herbs) in a separate bowl.
  7. Remove roasted veggies and salmon from oven. Fill one half of each serving bowl or plate with 1/2 the mixed greens, and the other with 1/2 the roasted veggies. Top with salmon removed from the skin, cucumber, and apple. Drizzle on dressing, and sprinkle with pistachios.
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One thought on “Emerald Isle Bowl

  1. I love this recipe! Has all the foods I enjoy! The fact that it is just enough for two people makes it perfect for us.

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