IMAGE ©Kimberly Dennison - Eggs Flour Milk

Chili-Maple Salmon Grain Bowl

Name: Chili-Maple Salmon Grain Bowl
Total time: 1 h 20 min
Yield: 3 SERVINGS | 2 cups per serving
Ingredients: 11/2 cups (320g) cooked barley (or other grain of choice); 11/2 lbs (340g) skinless, boneless salmon, cubed; 1 cup (approx. 140g) raw vegetables (diced carrots, radishes, broccoli, etc.); 1 cup (approx. 200g) roasted vegetables (sweet potato or butternut squash); 1 cup (approx. 50g) leafy greens (kale, spinach, arugula, etc.); 3 tbsp nuts (sliced almonds, chopped walnuts, or chopped pecans); 3 tbsp dried fruit (dried cherries, dried cranberries, or raisins); 3 tbsp goat cheese (or feta cheese); 1 tbsp extra virgin olive oil; 1 tsp Chili Up North blend; 1 tsp Atlantic Sea Salt, fine grain; 1/3 cup (80g) creme fraiche (or greek yogurt); 1 tbsp maple syrup; 2 tsp champagne vinegar (sub white wine vinegar or rice vinegar); 1/2 tsp dijon mustard; salt and pepper, to taste

with Creme Fraiche Dressing

a lunch recipe

FOR THE GRAIN BOWL
1½ cups	(320g) cooked barley (or other grain of choice)
1½ lbs	(340g) skinless, boneless salmon, cubed
1 cup	(approx. 140g) raw vegetables (diced carrots, radishes, broccoli, etc.)
1 cup	(approx. 200g) roasted vegetables (sweet potato or butternut squash)
1 cup	(approx. 50g) leafy greens (kale, spinach, arugula, etc.)
3 tbsp	nuts (sliced almonds, chopped walnuts, or chopped pecans)
3 tbsp	dried fruit (dried cherries, dried cranberries, or raisins)
3 tbsp	goat cheese (or feta cheese)
1 tbsp	extra virgin olive oil
1 tsp	Chili Up North blend
1 tsp	Atlantic Sea Salt, fine grain
½ cup	(8g) chopped cilantro, optional
FOR THE DRESSING
⅓ cup	(80g) creme fraiche (or greek yogurt)
1 tbsp	maple syrup
2 tsp	champagne vinegar (sub white wine vinegar or rice vinegar)
½ tsp	dijon mustard
	salt and pepper, to taste

with Creme Fraiche Dressing

a lunch recipe

by Kimberly Dennison

eggsflourmilk.com

Kimberly, a self-taught baker and food photographer, discovered her passion for both through experimentation. She wants to inspire others to enjoy baking and show that creating delicious treats is possible with patience and creativity. Her food photography showcases the beauty and joy of baking, encouraging others to try it themselves.

Wholesome grains and vegetables create the foundation for smoky, savory salmon seasoned with Chili Up North blend. A creamy maple-sweetened dressing ties it all together, adding a gentle coolness that balances the spice.

TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 50 M
TOTAL | 1 H 20 M

3 SERVINGS | 2 cups per serving

In a medium bowl, add the cubed salmon and sprinkle the Chili Up North Blend and Atlantic Sea Salt. Stir to thoroughly coat the salmon. Let marinate in the fridge for 30 minutes.

While the salmon marinates, make the dressing. In a small bowl, combine the creme fraiche, maple syrup, vinegar and mustard. Taste and add salt and pepper as needed. Refrigerate until ready to serve.

Preheat the oven to 400ºF. Arrange the salmon on a parchement lined baking sheet and bake for 10-12 minutes or until cooked through.

Assemble the bowls by evenly dividing the cooked grains, raw vegetables, roasted vegetables, leafy greens, nuts, dried fruit, and cheese. Top with baked salmon and drizzle dressing over the top. Top with chopped cilantro, if using.

Prepared ingredients can be stored separately and well wrapped in the refrigerator for up to 3 days.

This recipe is perfect to make the most of whatever produce you have on hand. Feel free to mix grains and vegetables for endless combinations.

4.8

chili up north

smoky chili maple powder

blend

Adds a sweet, smoky twist to Mexican and Tex-Mex dishes with maple, chipotle, and traditional chiles.

2 oz - JAR$6

2 oz - REFILL$5

8 oz - REFILL$18

2 oz - JAR $6

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5.0

atlantic sea salt

fine grain

Offers a briny aroma, robust salinity, and mineral complexity, perfect for everyday seasoning.

0.5 oz - PORTION$0.50

4 oz - REFILL$2

16 oz - REFILL$7

0.5 oz - PORTION $0.50

ADD TO CART