A savoury bowl loaded with potato, salmon, quinoa and greens is a great way to start the day — and it’s a perfect way to use up leftovers too.
Quinoa from two nights ago? Potatoes and salmon from the previous evening? Greens in the crisper? Toss it all together with some dressing, top it with a poached or boiled egg and brunch is ready to go.
Of course you can whip it up from scratch too, to serve two or twenty, and you’ll have an impressive meal in under 25 minutes.
We’ve used kipfler potatoes here as they’re waxy and flavourful but any potato — even sweet potato — will work just fine. There’s flexibility with the salmon as well. Season and sear a fresh fillet or simply use hot smoked salmon from a deli or supermarket. Rocket gives a peppery kick to cut the richness of the other ingredients and even though quinoa is apparently so last year we still love it for simplicity and nutrition!
💡 This Kipfler, Salmon & Quinoa Bowl is inspired by a recent brunch at Keppos St Kitchen in Sydney, Australia and their wood fired smoked salmon salad.
Let us know if you make the recipe! Leave us a comment below, and if you share a photo on Instagram or Facebook don’t forget to tag us @thenwebrunch and #thenwebrunch. Happy brunching!
A hearty bowl packed with texture and flavour (and protein of course) to get you through the day.
- 250 g kipfler potatoes
- 200 g salmon, raw or hot smoked
- 1 cup cooked quinoa
- 2 cups rocket (arugula) leaves
- ¼ cup chopped parsley
- 1 green onion (scallion), sliced
- 1 Tbsp chopped green olives
- 2 Tbsp flaked almonds
- 2 boiled eggs, peeled and halved
- 3 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp mustard
- drizzle honey or maple syrup, optional
-
Steam potatoes until tender, approximately 12 - 15 minutes. Cool and slice into bite-size pieces.
-
If using raw salmon, season with salt and pepper and sear in a non-stick pan over medium heat for 3 - 4 minutes. Flip and cook a further 2 - 3 minutes until just cooked through, then cool. Flake salmon (just-cooked or smoked) into large pieces.
-
Whisk dressing ingredients, adding honey to taste if desired.
-
Combine all ingredients except dressing and eggs in a large bowl and toss well. Drizzle with half the dressing and toss again to coat. Serve with eggs and extra dressing.
- Cooking time for the salmon will depend on the thickness of your fillet. Check it a few times and remove from heat when it's just cooked through (or even a touch early).
- Leave the eggs off the salad for an egg free bowl.
- Leave out the almonds or swap for seeds for a nut free option.
NATURALLY: GLUTEN FREE ♥ DAIRY FREE ♥ SUGAR FREE ♥ SOY FREE
OPTION FOR: EGG FREE ♥ NUT FREE
