Harvest Fresh Chopped Kale, Spinach, and Cipollini Onion POWER BOWL, served with Salmon Fillet.

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Servings 4

Prep. Time 10 mins

Cooking Time 40 mins

¾ of 284g bag of Harvest Fresh Chopped Kale 
¾ bag of 227g bag of Harvest Fresh Spinach
 1 bag Harvest Fresh Cipolline Onions, sliced
 1 medium Harvest Fresh sweet onion, chopped
 5 Pop I radishes, chopped 2 small Harvest Fresh Gourmet Garlic cloves, or 1 large, chopped
 1 cup of your favorite rice blend (black rice used in this recipe)
 4 wild salmon (preferably organic) fillets 
400-g can chickpeas, rinsed and drained
 4 tbsp olive oil, divided 
1/2 tsp hot paprika 
a pinch of salt 
200 g cremini mushrooms, sliced 
150 g oyster mushrooms, large ones cut in half 
150 g shitake mushrooms, stem removed, sliced
 1 tbsp lemon juice 
1 tsp soy sauce (or tamari for gluten free)
    Preheat oven to 400F/200C. Start by cooking rice according to package instructions. Drain (if needed) and set aside. In a medium bowl, mix together chickpeas, one tablespoon olive oil, paprika and salt. Spread chickpeas on a baking sheet and bake for 15 – 20 minutes, stirring half way through baking. Remove from the oven and set aside. Peel and quarter the cipollini onions and sauté on med low until caramelized in a pan with 2 tbsp olive oil Heat one tablespoon olive oil in a large skillet. Cook sweet onion on medium heat until soft, about 2 minutes. Add mushrooms cook for approx 5 -7 minutes then add kale, spinach and continue cooking for about 2 minutes, stirring occasionally. Turn off the heat. Stir in chickpeas, cooked rice, chopped radish, lemon juice and soy sauce. Adjust seasonings if needed. Set aside Heat 2 tablespoons olive oil in non stick pan to med high heat, sear salmon fillets flesh side down and cook approx 4 minutes, turn over and continue to cook for another 4 minutes, finish in 350 degree oven for final 5 minutes. Place heaping spoonful(s) of rice mixture in bowl, top with one salmon fillet and caramelized cipollini onions. Enjoy