Alton's Kale & Quinoa Bowl with Salmon

Name: Alton's Kale & Quinoa Bowl with Salmon
Prep time: 45 min
Total time: 50 min
Yield: 4
Cuisine: Greek
Ingredients: 1 bunch Lacinato Kale (1 bunch lacinato or "dinosaur" kale, (stems removed and cut into ribbons (about 4 ounces, stemmed))); 1 bunch Flat-Leaf Parsley (1 bunch flat leaf parsley, (stems removed and roughly chopped)); 2 pieces Shallots (2 shallots, (peeled and thinly sliced)); 5 tbsp Extra Virgin Olive Oil (5 tablespoons extra-virgin olive oil, (divided)); 1 tbsp Lemon Juice (1 lemon, (zested and juiced (If you don't get 2 tablespoons of juice, add enough water to get to that amount))); 2 cloves Garlic (2 large cloves garlic, (minced)); ½ cup Yogurt (1/2 cup plain, low-fat yogurt); 4 oz Feta Cheese (4 ounces firm feta cheese, (divided)); 1 cup Walnuts (1 cup walnuts, (toasted and lightly crushed, divided)); 1 ½ tsp Kosher Salt (1 teaspoon kosher salt + 1/2 teaspoon kosher salt); 2 cup White Quinoa (2 cups cooked white quinoa); ½ cup Cherry (1/2 cup dried cherries); 0 pieces Black Pepper (freshly ground black pepper); 2 pieces Salmon (2 1-inch thick skin-on salmon filets (around 5 ounces each)); 2 tbsp Light Olive Oil (2 tablespoons light olive oil)

Alton's Kale & Quinoa Bowl with Salmon - Mains (Greek)

50 minGreek

Servings4

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Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Lacinato Kale1 bunch · 1 bunch lacinato or "dinosaur" kale, (stems removed and cut into ribbons (about 4 ounces, stemmed))
Flat-Leaf Parsley1 bunch · 1 bunch flat leaf parsley, (stems removed and roughly chopped)
Shallots2 pieces · 2 shallots, (peeled and thinly sliced)
Extra Virgin Olive Oil5 tbsp · 5 tablespoons extra-virgin olive oil, (divided)
Lemon Juice1 tbsp · 1 lemon, (zested and juiced (If you don't get 2 tablespoons of juice, add enough water to get to that amount))
Garlic2 cloves · 2 large cloves garlic, (minced)
Yogurt½ cup · 1/2 cup plain, low-fat yogurt
Feta Cheese4 oz · 4 ounces firm feta cheese, (divided)
Walnuts1 cup · 1 cup walnuts, (toasted and lightly crushed, divided)
Kosher Salt1 ½ tsp · 1 teaspoon kosher salt + 1/2 teaspoon kosher salt
White Quinoa2 cup · 2 cups cooked white quinoa
Cherry½ cup · 1/2 cup dried cherries
Black Pepper0 pieces · freshly ground black pepper
Salmon2 pieces · 2 1-inch thick skin-on salmon filets (around 5 ounces each)
Light Olive Oil2 tbsp · 2 tablespoons light olive oil

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Steps

1What To Do
2Toss kale, parsley, and shallots together in a large bowl with 2 tablespoons of the olive oil and set aside for 10 minutes.
3Puree the remaining olive oil, the lemon juice and zest, garlic, yogurt, 2 ounces of the feta, a third of the walnuts, and the salt in a food processor.
4Pour the dressing over the greens, then fold in the quinoa, along with the rest of the walnuts, the cherries, and the remaining feta.
5Cover and refrigerate at least an hour before serving with several grinds of black pepper.
6What To Do (If adding Salmon)
7Wrap the filets completely in paper towels while you heat a large cast iron skillet (a heavy stainless steel pan will do in a pinch but I'd avoid non-stick for this), over medium heat for 5 minutes.
8When the skillet is hot, season the filets with the salt. Add the oil to the skillet and carefully tilt to evenly cover the bottom. When the oil shimmers, slide the filets in, skin-side down, pressing each filet firmly down with a flexible spatula or fish turner to ensure contact.
9Reduce the pan heat to medium-low and cook for 3 minutes, then cover the skillet and cook another 2 minutes.
10Carefully flip the filets, replace the cover and cook for another minute, or until done to your liking (I like mine at an internal temp of 130F).
11To serve, slice each filet in half, place atop the kale & quinoa and enjoy.