Emerald Isle Bowl
A lush celebration of Irish produce, in one intensely flavorful bowl.
Prep Time: 00:15
Cook Time: 00:30
1/2 Head of cauliflower, cut into florets
1 tablespoon olive oil plus teaspoon, divided
salt and pepper to taste
1 Head of broccoli, cut into florets
6 - ounce portions of salmon
2 tablespoons fresh lemon juice, divided
1/2 Large cucumber
1 tablespoon horseradish cream
1/4 cup full - fat yogut
1/4 cup chopped flat - leaf parsley
2 tablespoons each fresh tarragon, dill, and mint
1/2 granny smith apple, julienned
1/4 Head of shredded green cabbage
1 cup shredded kale
1 cup shredded romaine lettuce
1/4 cup chopped pistachios
1Pre-heat the oven to 400º. Toss the cauliflower florets in olive oil and sprinkle generously with salt and pepper. Remove from oil and spread on a parchment-covered baking sheet. Roast 20 minutes.
2While cauliflower roasts, toss broccoli florets in remaining oil. Place salmon filets, skin side down, on another parchment covered sheet; sprinkle with 1 tablespoon of lemon juice and with salt and pepper. Scrub or peel the cucumber. Slice in fourths vertically, chop, and toss in a sieve with a pinch of salt and 1 teaspoon of brown sugar; let stand until time to assemble salad. Chop herbs, julienne apple and toss with lemon juice, and shred greens, keeping romaine separate.
3At broccoli to cauliflower pan, stir well, and place in oven. Add pan with salmon to oven. Roast an additional 10 minutes.
4Place shredded cabbage and kale in a bowl with 1 teaspoon of olive oil plus a pinch of salt. Rub for 2 minutes to soften. Add romaine.
5Combine horseradish cream, yogurt, and minced herbs in a separate bowl.
6Remove roasted veggies and salmon from oven. Fill one half of each bowl with 1/2 the mixed greens, and the other with 1/2 the roasted veggies. Top with salmon removed from the skin, cucumber, and apple. Drizzle on dressing, and sprinkle with pistachios.
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