“Your New Favorite WFH or Post-Workout Lunch”

Prep Time
35 minutes
Cook Time
25 minutes
Total Time
60 minutes
2 servings


  • 2 each 6 oz Secret Island Salmon Portions
  • 1 cup Farro
  • 1 large Sweet Potato (small diced)
  • 1 head Broccoli (stems removed and chopped into bite sized pieces)
  • 2 Carrots (cut into small chips)
  • 1 Red Onion (sliced thin + pickled)
  • 1 bunch Scallions (end of stems and tops removed – cut into bite sized pieces )
  • 1-2 bunches Red Kale/Tuscan Kale (or your favorite dark, leafy green – ribs removed and cut into bite sized pieces)
  • 1-2 Lime (Juice of 1, Zest of 1)
  • Sriracha 
  • Mayonnaise
  • Red Wine Vinegar
  • Kosher Salt
  • Ground Black Pepper

Simple Steps

  1. Pat your salmon dry with a paper towel and season with a generous pinch or two of salt.
  2. Preheat oven to 400 degrees
  3. Cut the large Sweet Potato into a small dice – toss with olive oil, salt, minced garlic and a few dashes of whatever vinegar you have on hand (red wine, white wine, apple cider, white balsamic all work well).  Spread the diced sweet potato on a medium sized baking sheet and cook for 20 minutes or until evenly browned and tender.  Remove from heat and reserve for later use.
  4. Fill a medium sized pot with water and bring to a simmer for poaching your Secret Island Salmon (You can also add your favorite aromatics here to impart a subtle flavor to the poached salmon, i.e. lemon peel, garlic, bay leaves, thyme, peppercorns, etc). Gently place Salmon in the simmering pot of water and cook uncovered for approximately 5 minutes – gently remove salmon from pot, set on a paper towel lined plate and reserve for later use.
  5. Fill another small pot with at least 3 cups of water, add a generous pinch or two of salt – bring to a boil and add 1 cup farro – reduce heat to medium-high and cook uncovered for 20 minutes or until the farro is soft.  Drain excess water from farro and reserve cooked grains for later use. 
  6. Cut your red onion in half and then thinly slice – put red onion slices in a small glass container (a mason jar works great) and pour red wine vinegar until just covering the top of the onions.  Let sit for at least 30 minutes for your quick red onion pickles!
  7. Prep the Sriracha Aioli – combine ½ cup of Mayonnaise and at least 2 teaspoons of Sriracha (add more to taste) and the juice of 1 lime. Stir well to mix everything in and reserve for later use.
  8. Prep the rest of your Veggies – this is where it gets fun!  We’re looking for a balanced mix of textures to keep things interesting while eating your Power Bowl.  So feel free to experiment with raw and cooked preparations and combinations.  We recommend lightly blanching or sautéing the broccoli and scallions and keeping the carrots and some of the dark leafy greens raw (in this version we sautéed the red kale and thinly sliced the raw Tuscan kale). 
  9. It’s time to assemble the Power Bowl…grab a large mixing bowl and combine the farro, raw carrots, scallions, pickled red onions, broccoli, kale and sweet potatoes.  Squeeze the juice from ½ lime over the ingredients and give it a good mix (use your hands for best results – seriously, it’s fun!).
  10. Portion the ingredients into your serving bowl and place the Secret Island Salmon on top.  Drizzle everything with the sriracha aioli, some fresh lime zest, a pinch of salt and some freshly ground black pepper.

    Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.

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