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–+ servings

Peach Salmon Bowl with Lemon Chive Vinaigrette

Katie Clack
This salmon bowl with peaches takes advantage of the summer stone fruit and features a lemon chive vinaigrette. This is light, bright, and healthy eating at it's finest my friends!
5 from 3 votes
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Course Main Course
Cuisine American
Servings 2 people

Ingredients
  

Peach Salmon Bowl

  • 1/2 pound wild salmon
  • 2 tbsp avocado oil
  • 1 cup couscous
  • 1 1/2 cup chicken stock
  • 1 cup fresh spinach
  • 1 whole peach, halved and sliced
  • 1 whole avocado, halved and sliced
  • 1 whole lemon, zested and juiced

Lemon Chive Vinaigrette

  • 1 whole lemon, zested and juiced
  • 1 tbsp fresh chives, minced
  • 1 clove garlic, minced
  • 1 tsp dijon mustard
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/3 cup olive oil

Instructions
 

  • In a small saucepan, bring 1.5 cups of chicken stock to a boil. In a heatproof bowl, add couscous and pour boiling water over. Cover with plastic wrap and let steam for 5 minutes. Remove plastic wrap and fluff with a fork. Add lemon zest and juice.
  • In a skillet, heat avocado oil over medium high heat. Add salmon filets, skin side down first and cook for 4-5 minutes. Season lightly with salt and pepper. Flip the salmon filet over and cook remaining side for 3-4 minutes, depending on the thickness of the salmon, to acheive desired doneness.
  • In a bowl, layer spinach leaves, couscous, salmon filet, half a sliced peach and half a sliced avocado. Drizzle with lemon chive vinaigrette and top with micro greens (optional)

Lemon Chive Vinaigrette

  • Combine lemon juice, lemon zest, dijon, garlic, chives, sugar, salt and pepper in a small bowl and whisk to combine. Continue to whisk and slowly drizzle in olive oil until incorportated.

Notes

  • Use wild salmon if possible
 
Keyword salmon, couscous, peaches, salad, lemon
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