As the weather gets warmer we see more and more salads for lunch and dinner. It seems like they are everywhere, and while we all want a cool light meal when it’s warm, salads are not the only option. Try something different like my Green Goddess salmon bowl. It’s easy, just pick your favorite grain, cook it, chill it, and top it with your favorite ingredients and dressing. It is a great alternative to the same old salad, and you will have all the energy you need for your summer activity.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a knife and cutting board, a blender, tongs, an offset spatula (pancake turner), a medium bowl, a sauce pan and lid, the stove, and the grill.
If you are not allowed to use a knife, blender, oven or grill by yourself you can ask an adult for help.
ChefElla’s Green Goddess Salmon Bowl (4-6 servings)
1 lb. Salmon Filet, (About 3 – 4 oz. per person)
-If you prefer you can substitute pork, beef steak, shrimp, scallops, lamb chops, extra firm tofu, or your favorite protein.
1 Cup Wild Rice, Raw (Cook following the manufacturer’s directions.)
- If you prefer you can substitute your favorite grain or pasta.
¼ tsp Garlic, Granulated
¼ tsp Onion Powder
1 Tbl. Chicken Broth Base (I use better than boullion)
6 oz. Carrots, Baby or Whole (Cut Whole Carrots at a slight angle into ¼ inch coins.)
6 oz. Yellow or Green Squash (Cut squash at a slight angle into ¼ inch coins.)
6 oz. Grape Tomatoes
1 ea. Avocado, Sliced or Diced
1 Tbl. Olive Oil
¼ tsp. Salt, Kosher or Sea
¼ tsp. Black Pepper
Green Goddess Dressing
1 Cup Mayonnaise
½ Cup Greek Yogurt, Plain or Vanilla (about 1 single serve cup)
½ Cup Flat Leaf (Italian) Parsley Leaves (Loose Pack)
½ Cup Tarragon Leaves, Fresh (Loose pack; pull the leaves away from the stems.)
2 ea. Garlic Cloves, Medium (About 2 tsp. if you have chopped garlic on hand.)
2 tsp Lemon Juice, Fresh, or 1 tsp. store bought lemon juice
2 ea. Green Onions (Remove root and cut green onion into 4-5 pieces.)
½ tsp Tabasco or your favorite hot sauce
¼ tsp Salt, Kosher or Sea
3. Add all of your green goddess dressing ingredients to your blender and blend until all of the ingredients are mixed well, there are no large pieces, and the dressing is green.
4. Place your salmon in a small bowl and coat with ¼ cup of the dressing. Set the salmon aside for later and place the remaining dressing in the refrigerator.
5. Add wild rice, chicken base, onion powder, granulated garlic, and the recommended amount of water to your sauce pan. Cook wild rice following the manufacturer’s instructions. If you are using a different grain remember to add the chicken base and spices.
6. When the wild rice is done drain, place on a plate or pan, and let it cool in the refrigerator.
7. Slice carrots and zucchini into coins and place into your medium sized bowl with your tomatoes, salt, pepper, and olive oil. Mix well to coat vegetables with oil and spices.
8. Pre-heat grill to medium high heat.
9. Using your spatula, place marinated salmon on the grill. Add the vegetables to the grill but not over an open flame.
10. After 3-4 minutes turn vegetables over. After 2-3 more minutes turn the salmon over. Check on the vegetables. The zucchini is done when it begins to look translucent (clear). The tomatoes are done when the skin begins to blister and there are some grill marks on them. The carrots are done when they have nice grill marks and begin to look a little more brown then orange. Remove the vegetables from the grill as they get done.
11. After 4-5 more minutes remove the salmon from the grill and let cool. If you like your salmon cooked past medium let it cook 1-2 minutes longer on each side. Take a fork and pull your salmon apart. It will flake as you pull at it.
12. When the ingredients are cool build your bowl. Divide wild rice equally into the bottom of each serving bowl. Divide the remaining ingredient equally into each bowl, or let your guests top their own bowls as they wish. If you used baby carrots you may want to cut each carrot into 2 or 3 pieces.
13. Drizzle a little of the Green Goddess dressing on top of each bowl or set it out and let your guests top their own.
If you like different vegetables feel free to substitute your favorites, and feel free to serve more vegetables or protein with your bowls if you like. Try asparagus, baby Bok Choy, fresh corn, cauliflower, Pattypans or whatever fresh summer vegetables you can get your hands on.
This Green Goddess dressing is a great recipe to use for summer salads, pasta salads, or as a marinade for meats and vegetables.
ChefElla’s helpers can help by:
Measuring out ingredients
Adding the ingredients to the blender
Older helpers can help by:
Peeling the carrots
Slicing the carrots and zucchini
Running the blender
Flipping the vegetables on the grill