Dig Inn Salmon Bowl
bowls / dairy free / meal prep / air fryer
Nourishing, wholesome Dig Inn dupe recipe featuring air fryer lemon salmon, kale cashew Ceasar salad, lemon herb farro, and crunchy dill radish salad.
I just traveled to NYC recently and had Dig Inn for the first time. I’d been wanting to try it for so long after hearing about all the bowl combination you can make and how comforting but healthy all the food is. My friend and I ended up ordering a bunch of different sides and the salmon with lemon as the protein and tossed everything together to make our bowl.
When I tell you it was one of my favorite meals I’ve ever eaten, I’m not joking. I am always craving warm bowls with dark greens, and deliciously fresh protein, and that also has a bright crunch. This bowl had all of it so I needed to recreate it. What’s better than having Dig Inn in your own home? (And making it way cheaper?)
Here are the Ingredients for this Dig Inn Salmon Bowl:
Vegetables - Persian Cucumbers, Radishes, Tuscan Kale, Lemon, Garlic
Herbs - Parsley, Thyme, Rosemary, Oregano, Dill
Seasonings - Salt, Black Pepper, Onion Powder, Ranch Seasoning, Chili Powder, Red Pepper Flakes
Protein - Salmon, Cashews
Pantry - Farro, Olive Oil, Pepperoncinis, Maple Syrup, Apple Cider Vinegar, Preserved Lemons, Vegan Creamy Dill Dressing, Honey, Soy Sauce
More Delicious Bowl Recipes You’ll Love:
Dig Inn Salmon Bowl
Ingredients
- 2 salmon fillets
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lemon, sliced
- Lemon Herb Farro
- Candied Cashew Kale Caesar
- Crunch Dill Radish Salad
- 1 cup farro, rinsed
- 2 1/2 cups water
- 1 bay leaf
- 1/2 tsp + 1/4 tsp salt
- 1/3 cup olive oil
- 1 tbsp fresh rosemary, chopped fine
- 1 tbsp fresh thyme, chopped fine
- 1 tbsp fresh parsley, chopped fine
- 1 tbsp fresh oregano, chopped fine
- 1 garlic clove, minced fine
- 3 tbsp preserved lemon, chopped
- 1 tbsp apple cider vinegar
- 1/2 lemon juiced
- 1/4 tsp black pepper
- 2 cups Tuscan kale, chopped
- 1/4 cup cashews, rough chopped
- 1/3 cup cashews, soaked in warm water
- 1/4 tsp red pepper flakes
- pinch of chili powder
- 1/4 cup maple syrup
- 1/4 tsp salt
- 2 tbsp olive oil
- 1 garlic clove
- 1 tbsp dijon mustard
- 1 tbsp soy sauce or coconut aminos
- 1/2 lemon juiced
- water to thin it out
- 1 cup radishes, sliced into quarters
- 1 cup Persian cucumbers, sliced
- 1/4 pepperoncinis, sliced
- 2 tbsp fresh dill, chopped
- 1/4 cup Vegan Creamy Dill Dressing (I used Trader Joe's brand)
Instructions
- To make the salmon, pat dry the fillets and sprinkler with the salt and pepper. Add lemon slices on top and air fry on 390 F for 10-13 minutes.
- To make the Lemon Herb Farro, in a saucepan, add the rinsed farro, water, 1/2 tsp salt and bay leaf. Heat on medium heat and once boiling, cover and lower heat to medium low and cook for 20 minutes. Fluff with fork and remove the bay leaf.
- Mix together the olive oil, herbs, garlic, vinegar, lemon juice, preserved lemon, black pepper and 1/4 tsp salt. Pour dressing over the farro and mix together.
- To make the Candied Cashew Kale Caesar, add the chopped kale to a mixing bowl. Let your 1/3 cup cashews soak in warm water for at least 20 minutes. Use a handheld or high powered blender to combine them with the olive oil, garlic, dijon mustard, soy sauce, and lemon juice. Add water to thin out to dressing consistency.
- Combine the 1/4 cup chopped cashews with the maple syrup, red pepper flakes, chili powder, and salt. Heat in pan on medium low for 5 minutes, until the cashews are candied. If they stick together into one clump, let them cool and chop up again before adding onto salad.
- Coat the kale in the cashew dressing and add the candied cashews on top.
- To make the Crunchy Dill Radish Salad, mix the radishes, cucumbers, peppercinis, dill, and vegan creamy dill dressing together.
- Add everything to your bowl and finish off with a squeeze of lemon. Enjoy!
Notes
The cook and prep time is just for the salmon. See the other recipes for the indvidual component's cooking times.
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