Wild Salmon and Sorghum Bowl

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings



  • 4 cups arugula
  • 8 ounces wild sockeye salmon, cooked or canned wild salmon flaked into bite sized pieces
  • 1 cup whole grain sorghum, cooked
  • 1/2 cup cherry tomatoes, sliced in half
  • 2/3 medium avocado, sliced or diced

Balsamic Dressing

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon honey, or sorghum syrup
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dijon mustard
  • 1 clove garlic, minced



  1. Prepare sorghum according to package (1/3 cup uncooked sorghum).

  2. Meanwhile, slice the cherry tomatoes and avocado and set aside. Using 2 bowls place 2 cups of arugula in each bowl. Add 4 oz of cooked salmon into each bowl. Top with 1/2 cup cooked whole grain sorghum, 1/4 cup cherry tomatoes, and 1/4 avocado for each salad.

Balsamic Dressing

  1. In a small bowl, add balsamic dressing ingredients then tilt the bowl and whisk the vinaigrette quickly for a few seconds and set aside. Place half of dressing the dressing over each salad or as desired.

Recipe Notes

Nutrient Analysis:
Serving size:  One Salad, Calories: 465 calories, Fat: 25 grams, Saturated fat: 3 grams, Carbohydrates: 35 grams, Sugar: 5 grams, Sodium: 160 milligrams, Fiber: 7 grams, Protein: 30 grams, Cholesterol: 60 milligrams