Cajun Salmon Niçoise Grain Bowl
This protein-rich salad takes everything you love about a Niçoise preparation, and turns the flavor up to 11. Quinoa provides a wholesome base that’s packed with rich, nuttiness. Next comes a blend of crisp blanched green beans, briny olives, and tangy-sweet pepperonata, plus a creamy hard-boiled egg. Then there’s the hearty portion of salmon—coated in zesty Cajun spices and roasted to tender, buttery perfection. And instead of any ordinary vinaigrette, Chef Michael includes bright, herbaceous Chimichurri. Whether you enjoy it for lunch or dinner, this is a salad that’s guaranteed to satisfy.
Nutritional facts
Protein
49g
Carbs
38g
Calories
690
Fat
38g
Ingredients
Green Olives, Sunflower Oil, Extra Virgin Olive Oil, Canned Roasted Red Peppers, Rosemary, Cajun Spice, Mint, Cilantro, Capers, Garlic, Egg, Sugar, Orange, Kosher Salt, Green Beans, Mini Bell Pepper, Balsamic Vinegar Reduction, Grapeseed Oil, Tri-color Quinoa, Crushed Red Pepper, Salmon, Italian Parsley
Reviews
4.3
Based on 230 reviews
Aaron · 07/06/25
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About Michael Davis
Michael Davis’s New York City career began at Lespinasse, and continued on to Daniel and Bouley - some of the most acclaimed restaurants in the city. His time in New York culminated in running the kitchen at Del Posto when they received 4 stars in the New York Times.
Since then, he spent time leading the kitchen at Michael Mina in San Francisco, consulting domestically and abroad, and riding his bicycle cross country from California to New York City. Over the past few years, he worked as a private chef on Martha’s Vineyard, and as a consultant in NYC for Pasta Flyer and for Jim Lahey at Sullivan Street Bakery.
Chef Michael now owns and operates Boy Blue Coffee & Goods in NYC. The shop’s name comes from David Bouley’s nickname for Michael, who experimented with multiple hair colors during his tenure working for Chef Bouley. “What’s up, boy blue?” was Bouley’s daily greeting to Michael. Boy Blue Coffee & Goods is the culmination of Chef Michael’s experiences and brings forth his food philosophies, skills, and interests.
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