Emerald Isle Bowl
A gluten-free, veggie and health packed bowl featuring salmon, and inspired by Ireland.
Servings Prep Time
2people 20minutes
Cook Time
30minutes
Servings Prep Time
2people 20minutes
Cook Time
30minutes
Ingredients
Roasted items
Raw items
Dressing
Instructions
  1. Pre-heat the oven to 400ยบ. 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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