Strawberry Vinaigrette Salmon & Quinoa Bowls

What You’ll Need

For the Bowls

• 4 wild caught salmon fillets, about 5–6 oz each
• 3 cups cooked quinoa
• 4 cups mixed greens
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 cup roasted corn kernels
• 1 cup shredded carrots
• 1 cup shredded Dubliner cheese
• 1–2 tablespoons olive oil
• Salt and freshly cracked black pepper
• Negra Sauce from Sauce Everywhere, for finishing

Light Strawberry Vinaigrette

• 1 cup fresh strawberries, hulled and chopped
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon water, plus more as needed
• Pinch of salt
• Freshly cracked black pepper

Let’s Cook

1. Make the strawberry vinaigrette.
Add the strawberries, olive oil, red wine vinegar, honey, Dijon mustard, water, salt, and black pepper to a blender. Blend until smooth and creamy. If the dressing is too thick, add another splash of water until it reaches a light, pourable consistency.

2. Prepare the vegetables.
Dice the cucumber and red bell pepper and shred the carrots if needed. Roast the corn kernels in a skillet over medium-high heat with a small drizzle of olive oil. Cook for 5–7 minutes, stirring occasionally, until the corn develops some browned, roasted edges. Set aside.

3. Season the salmon.
Pat the salmon fillets dry and lightly coat them with olive oil. Season generously with salt and freshly cracked black pepper.

4. Air fry the salmon.
Preheat your air fryer to 400°F. Place the salmon in the basket, skin-side down if using skin-on fillets. Air fry for approximately 8–12 minutes, depending on thickness, until the salmon flakes easily and reaches your preferred doneness. For food safety, salmon should reach 145°F internally.

5. Build the bowls.
Start each bowl with a generous bed of warm quinoa. Add the mixed greens, diced cucumber, red bell pepper, roasted corn, shredded carrots, and Dubliner cheese.

6. Dress the bowl.
Drizzle the strawberry vinaigrette over the vegetables and greens. Toss lightly so everything is coated without making the quinoa soggy.

7. Add the salmon.
Place an air-fried salmon fillet on top of each bowl. Finish generously with Negra Sauce from Sauce Everywhere for a savory, smoky kick that complements the sweetness of the strawberry vinaigrette.

8. Serve.
Serve immediately with extra strawberry vinaigrette and Negra Sauce on the side. The combination of the cool, crisp vegetables, sweet-tart dressing, creamy Dubliner, hearty quinoa, and spicy salmon makes this one seriously balanced bowl. Enjoy!