Savor a wholesome and flavorsome dish featuring succulent salmon, nutritious kale, and tasty walnuts served over brown rice. Complete with a zesty lime vinaigrette, this meal is sure to satisfy your taste buds.
In a small bowl, whisk together extra virgin olive oil, lime juice, sugar, and pre-made chipotle seasoning to prepare the vinaigrette. Cover and refrigerate until ready to serve.
2
Preheat a well-oiled grill or grill pan over medium-high heat. Cook salmon fillets for 3 to 4 minutes on each side, or until they reach your desired level of doneness.
3
Remove the salmon from the grill, discard the skin, and let it cool. Cut the salmon into 1/2 inch pieces.
4
In a large bowl, mix chopped curly kale and cooked short-grain brown rice together. Toss with the prepared lime vinaigrette.
5
Divide the kale and rice mixture evenly among 4 serving bowls.
6
Top each bowl with equal amounts of toasted and chopped California walnuts, salmon pieces, drained and rinsed black beans, thinly sliced red bell pepper, avocado cubes, and sliced green onions.
7
Garnish the bowls with roughly chopped fresh cilantro leaves and serve immediately.
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