Eine Schüssel gefüllt mit Reis aus Blumenkohl, Kichererbsen, Granatapfelkernen, Babyspinat, Hummus und einem Flammlachsfilet

High Protein Salmon Bowl

30 minutes

Leicht

2 people

This high-protein salmon bowl is the perfect blend of lightness and satisfaction: The finely chopped cauliflower rice and crispy, seasoned chickpeas make it pleasantly low-carb while delivering a fresh, vibrant bite. It's complemented by our creamy, ready-to-eat grilled salmon fillet, silky hummus, and a light tahini yogurt dressing. Packed with protein, bursting with flavor. Ideal as a lunch bowl that won't leave you feeling tired and will give you the energy you need for the day.

Ingredients

2 x 110 g grilled salmon fillet
1/3 cauliflower (approx. 300 g)
400 g chickpeas (from a jar)
½ pomegranate, deseeded
70 ml tahini (sesame paste)
Juice of 1 lemon
1 clove of garlic
3 tablespoons of yogurt
400 g baby spinach (alternatively rocket)
4 tbsp extra virgin olive oil
½ tsp smoked paprika powder
½ tsp Baharat or Ras el Hanout
Salt & pepper

Also great with

GOOD SALMON fillet, skinless
GOOD SALMON fillet, with skin

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

First, divide the cauliflower into florets and finely chop it in a food processor or grate it until it resembles the size of rice grains. Heat 1 tablespoon of olive oil in a pan, add the cauliflower rice, season lightly with salt, and sauté over medium heat for about 3–4 minutes until tender yet still fresh and slightly juicy. Set aside.
Meanwhile, drain, rinse, and thoroughly dry the chickpeas. Toss with 1–2 tablespoons of olive oil, smoked paprika, baharat or ras el hanout, salt, and pepper. Spread evenly on a baking sheet and roast in a convection oven at 200° C (390° F) for 20–25 minutes, until golden brown and crispy. Turn once halfway through.
For the hummus, blend 200 g of chickpeas with 50 ml of tahini, the juice of half a lemon, and the garlic clove in a blender or using an immersion blender until smooth and creamy. Season with salt and, if necessary, add a little cold water until a silky, well-balanced texture is achieved.
To make a light dressing, whisk together the remaining 20 ml of tahini, the yogurt, and the remaining lemon juice. Season with salt and pepper, and if necessary, whisk in 1-2 tablespoons of water until the dressing is just runny. Place the 400 g of baby spinach in a bowl, drizzle lightly with the dressing, and toss gently so the leaves are just lightly coated.
Now, gently reheat the ready-to-eat grilled salmon, either briefly in the microwave or in a pan over low heat. Be careful not to overheat it so that it remains creamy and juicy.
To serve, first divide the warm cauliflower rice between two bowls, then top with the marinated spinach. Place the salmon in the center, arrange the crunchy chickpeas to the side, and add a generous dollop of hummus. Finish with a light drizzle of olive oil and garnish with pomegranate seeds, sesame seeds, and cress.

Tip: Chickpeas can also be roasted in a pan. They become beautifully aromatic and well seasoned, though not quite as crunchy as when oven-roasted. This method is ideal when you are short on time.