Autumn Harvest Salmon Bowl
As the autumn leaves start to fall, we're drawn to the simple pleasures of the season - crafting dishes with the freshest ingredients and preparing comforting meals that warm the soul. In this spirit, we present our Autumn Harvest Salmon Bowl, a delectable, melt-in-your-mouth ode to the flavors of fall.
Pan-seared salmon, marinated in a fragrant herb blend, takes center stage, accompanied by a medley of seasonal delights. Organic brown rice provides a hearty base, while roasted butternut squash adds a comforting, earthy sweetness. Baked red onions bring a tangy richness, and garlic-braised kale, wilted spinach, and asparagus infuse the dish with vibrant green goodness. To top it off, we’ll throw in a drizzle of zesty salsa verde for a refreshing kick. This Autumn Harvest Salmon Bowl is a celebration of fall's bounty and a culinary celebration for your taste buds.
Main Ingredients:
4oz salmon
2 bunches kale, rinsed and dried, stems removed
1-3 garlic cloves, thinly sliced
1 cup brown rice
1 butternut squash, cubed
1 red onion
1 bunch spinach
1 bunch arugula
1 bunch asparagus
salsa verde (to taste)
Directions:
Salmon:
Dry room temperature salmon filet with paper towel. Season with salt and pepper, and squeeze some lemon juice over each filet.
Heat oil in a large, non-stick pan or skillet over medium-high heat until hot. Sear the salmon in the pan flesh-side down, pressing them lightly so the entire surface of the salmon comes to contact with the pan, until crispy and golden. Flip and sear the other side the same way.
Add in butter, thyme, and more lemon juice, stirring the melting butter around each filet. The butter will begin to brown slightly.
When the salmon is thoroughly cooked, remove from heat.
Rice:
Rinse the rice to remove excess starch. This is so the rice will not clump and become gummy as it cooks. I like to rinse mine in a fine mesh strainer over a large bowl until the water in the bowl runs clear.
Measure the appropriate water to rice ratio. I use 2 cups of water for every cup of rice. Add the water and rice to a medium saucepan, and stir in a teaspoon of extra-virgin olive oil.
Bring the water to a boil, reduce the heat, cover, and simmer for about 30-40 minutes or until the rice is tender and has absorbed the water.
Finally, turn off the heat. Let the pot sit, covered, for 10 minutes before removing the lid and fluffing with a fork.
Vegetable medley:
Spread cubed squash, asparagus, and diced red onion in a single layer on a baking sheet lined with parchment paper. Drizzle olive oil on top, and toss it with generous pinches of salt and pepper. (Note: try adding a sprinkle of fresh rosemary or thyme at this step!)
Transfer the baking sheet to an oven set at 400F (200C) and bake for 30-35 minutes, until the squash is tender and golden brown.
Garlic-braised kale:
In a large skillet or Dutch oven, heat 3 tbsp extra-virgin olive oil over moderate heat. Add 1-3 cloves of garlic, thinly sliced, and some chili flakes and saute for 2 minutes, until the garlic just begins to brown.
Add the kale in batches and toss to coat with oil. When all of the kale has been added, cover and steam for 5 minutes.
Season with salt and pepper to taste, and continue cooking for 3 minutes, or until the moisture has mostly evaporated.
Wilted spinach and arugula:
Heat oil in a large skillet over medium-high heat. Add garlic and stir until golden, about 30 seconds. Add spinach and arugula, and toss until just wilted (2-4 minutes). Season with salt and pepper to taste.
Mix roasted butternut squash, asparagus, red onions, garlic-braised kale, wilted spinach and arugula blend. In a large bowl, combine the rice, veggie mix, and salmon, and add a side of salsa verde. Sprinkle sesame seeds, poppy seeds, or other seeds/nuts on top, if you want!
Bon Appétit!
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