Pacific Northwest Salmon Salad Bowl with Wild Blueberry Vinaigrette

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  • Total Time: 25 mins
  • Makes: 4 servings

Sweet and smoky grilled salmon, toasted hazelnuts, honey crisp apple slices and wild blueberry vinaigrette is the pacific northwest in a bowl. I have chosen to use the Simply Organic sweet and smoky umami blend, but what I love about Frontier Co-op and Simply Organic, there are so many opportunities to mix and match spice blends and spices as your salmon is a blank canvas. Use your tried and true favorite or step out of your comfort zone and try something new. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)


  • Avocado oil or avocado spray

    4 wild caught salmon filets

    Lettuce of choice (I used red butter lettuce and some spinach)

    Crumbled feta or goat cheese

    1 large organic honey crisp apple

    1/2 cup of toasted Oregon hazelnuts

    Simply Organic Sweet and Smoky Umami Blend to taste

    Frontier Co-op salt and pepper to taste



    6 tablespoons of olive oil

    2 tablespoons of fresh squeezed lemon juice or white vinegar

    1/2 teaspoon of Frontier Co-op garlic flakes

    1-2 teaspoons of Frontier Co-op sweet basil or any Frontier Co-op or Simply Organic herbs you like

    2-4 tablespoons of dried wild blueberries (not dehydrated, these blueberries will still be pliable like a dried cranberry or cherry)

    1 teaspoon or to sweetness of maple syrup/honey/or Wholesome organic agave

    Frontier Co-op salt & pepper to taste


    Squeeze of dijon mustard to taste


    1. If you are grilling the salmon you will need to preheat your grill, but you can also pan fry or bake. Use whatever method works best for you.

    2. Mix all vinaigrette ingredients and set aside on the counter to marinate.

    3. Coat your salmon in some avocado oil and sprinkle liberally with sweet and smoky umami blend and then salt and pepper to taste. Cook fish to desired doneness.

    4. Meanwhile, assemble your salad bowl, layering lettuces, chopped honey crisp apples, toasted Oregon hazelnuts and your feta.

    5. Place a piece of salmon on top of each salad and spoon over the wild blueberry vinaigrette and sprinkle on some more blueberries.

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