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Export 20 ingredients for grocery delivery
Step 1
In a large zip-top bag, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerator for 2 hours.
Step 2
Preheat a cast iron to medium high heat. Remove the salmon from the marinade and grill for 3-4 minutes on each side until crispy but not overcooked. Remove and set aside to rest.
Step 3
Combine the quinoa, kale, cilantro and lemon vinaigrette. Divide the shredded kale amongst 2 bowls and top with a hefty portion of the salmon and peach salsa mixture
Step 4
Mix all the ingredients together and toss to combine. Taste and adjust salt and pepper as needed.