Salmon & Quinoa Omega Bowl
Ingredients
- 1 lb wild salmon fillet (skin removed)
- 1 cup quinoa, rinsed
- 1/2 cup chopped kale
- 1 tbsp coconut oil
- 1/2 tsp calcium carbonate
- 200 IU vitamin E
Step-by-Step Instructions
- Cook quinoa according to package directions with 2 cups water. Set aside.
- Steam or poach salmon fillet for 10-12 minutes until it flakes easily with a fork. Let cool, then flake into small pieces, checking carefully for bones.
- Lightly steam kale for 3 minutes until wilted.
- Combine flaked salmon, cooked quinoa, and kale in a large bowl.
- Add coconut oil, calcium carbonate, and vitamin E. Mix thoroughly.
- Cool completely before portioning. Refrigerate up to 3 days (seafood spoils faster) or freeze up to 2 months.
💊 Required Supplements
Per daily serving: 1/2 tsp calcium carbonate, 200 IU vitamin E. Additional omega-3 supplementation may not be needed as salmon is naturally rich in EPA/DHA. Add 25mg zinc picolinate if feeding long-term.
Nutritional Analysis
Approximately 420 kcal per cup. Protein ~32% DM, Fat ~14% DM, Carbohydrates ~30% DM, Fiber ~3% DM. Rich in EPA and DHA omega-3 fatty acids. Naturally high in vitamin D and selenium. Meets AAFCO nutrient profiles for adult maintenance.
🧊 Safety & Storage
Seafood-based recipes have shorter fridge life — consume within 3 days. Freeze single-serving portions for up to 2 months. Thaw in refrigerator. Always check for bones before serving. Do not refreeze thawed portions.
⚠️ Recipe Drift Warning
Salmon is the primary source of omega-3 fatty acids in this recipe. Substituting with other fish or proteins dramatically reduces EPA/DHA content. Quinoa provides complete protein; replacing with rice or oats reduces protein quality.
⚕️ Always consult your veterinarian before changing your pet's diet.
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