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Rainbow Grain Salad with Grilled Salmon
Simple grilled salmon is paired with chili-roasted sweet potatoes and served atop a lightly dressed farro and rainbow quinoa grain salad. The nutty grains are mixed with sugar snap peas, carrots, and cherry tomatoes for freshness, then topped with spicy pepitas and tossed in a smoky-sweet chipotle dressing. It's the simplicity of this meal that highlights the quality and flavors of the fresh ingredients, making this incredibly light yet filing dish perfect for lunch or dinner.
Nutritional facts
Protein
44g
Carbs
53g
Calories
930
Fat
61g
Ingredients
Roasted Pumpkin Seeds, Chives, Canola and Olive Oil Blend, Brown Sugar, Sweet Potatoes, Extra Virgin Olive Oil, Carrots, Rosemary, Cherry Tomato, Black Pepper, Cilantro, Garlic, Sugar Snap Peas, Agave Syrup, Sweet Paprika, Onion, Farro, Kosher Salt, Mayonnaise, Chipotle in Adobo, Lime Juice, Thyme, Green Onion, Tri-color Quinoa, Salmon, Canola Oil, Cayenne Powder, Italian Parsley
Reviews
4.6
Based on 1020 reviews
Anna LynnBurzymowski · 09/14/24
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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