Crispy-Skin Salmon Bowls with Pickled Carrots and Miso Avocado Green Goddess Dressing (Gluten-Free + Dairy-Free)
 
Prep time
Cook time
Total time
 
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Makes: 4 servings
Ingredients
  • For the Salmon
  • 4 filets salmon, skin-on, about 6 oz each
  • sea salt or Himalayan pink salt
  • freshly ground black pepper
  • avocado oil, for the pan
  • For the Bowls
  • 2 small heads little gem lettuce (or other tender, crisp lettuce)
  • 2 ears sweet corn, grilled or blanched and cut from the cobs
  • 2 large handfuls thin, tender French green beans (haricot verts), blanched
  • 2 persian cucumbers, thinly sliced
  • lime wedges, for serving
  • finely chopped chives, for serving
  • For the Carrots
  • 4 medium carrots, thinly peeled into ribbons, spiral-cut or julienned (pre-shredded from the grocery store is fine, too!)
  • 1½ T rice vinegar
  • 1½ T sugar
  • ⅔ T sea salt or pink salt
  • For the Miso Avocado Green Goddess Dressing
  • 3 T mayo
  • ½ large, ripe avocado
  • 1 T mellow white or yellow miso paste
  • small bunch chives, roughly chopped
  • juice of 1 (juicy!) lime, or more, as needed
Instructions
  1. Make the carrots. Combine the vinegar, sugar, and salt in a small bowl and microwave for 30-45 seconds, or until sugar and salt are dissolved. Allow to cool slightly, then add carrots and toss to combine. Set aside until ready to serve.
  2. Sear the salmon. Heat a large cast iron skillet over medium heat. While pan heats, pat salmon dry and season liberally on both sides with salt and pepper. When pan is hot, add a small amount of avocado (or other high-heat cooking oil) and turn to coat the pan. Add salmon skin-side down and cook, undisturbed, for 4-5 mins. (After a min or two, you may carefully lift an edge of the salmon. If it seems to be browning too fast, remove pan from heat or turn heat back accordingly to prevent burning.) Flip salmon and cook an additional 30-60 seconds. Remove salmon to a plate skin-side up while you made the dressing and arrange the bowls.
  3. Make the dressing. Combine all ingredients in the bowl of a small food processor and blitz until smooth, scraping down the sides with a rubber spatula, as needed. If dressing is too thick, add a little more lime juice or a splash of water. (We like ours creamy and spoonable.)
  4. Assemble the bowls. Arrange lettuces, green beans, corn, cucumbers and pickled carrots among 4 plates. Top with seared salmon (served either skin side up or down -- skin side up will ensure it remains crisp) and the Miso Avocado Green Goddess Dressing. Scatter with chives and serve with lime wedges. Enjoy!
Notes
In the summer, it's common for us to have blanched or grilled corn and blanched green beans around, and if you do have both items prepped ahead of time, you can pull off the ~25-min meal. That said, it can come together in that time if you're doing everything at once, but it's a bit more to manage simultaneously. So realistically, if you're blanching the green beans and/or the corn at the same time you're prepping the rest of the meal, I'd afford yourself another 10 mins.

And regarding the corn: we just throw ours directly over the gas flame inside and rotate it occasionally until it's well marked, but it's just as easy to grill off a few extra ears ahead of time the next time you fire up the grill in anticipation of future bowls. :)
Recipe by the pig & quill at https://thepigandquill.com/crispy-skin-salmon-bowls-with-pickled-carrots-and-miso-avocado-green-goddess-dressing-gluten-free-dairy-free/