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Grilled Salmon Bowl with Garlicky Kale

Ingredients

Scale

For the fish:

  • 2 teaspoons avocado oil or extra-virgin olive oil
  • 1 tablespoon dijon mustard
  • 1 teaspoon coconut aminos
  • 1/2 lemon, juiced
  • Pinch of fine sea salt
  • Pinch of back pepper
  • Pinch of red pepper flakes
  • 1 1/2 pounds wild salmon filets, or fish of choice
  • Sesame seeds, for garnish

For the Kale and Garlic Scapes:

  • 1 tablespoon unsalted grass-fed butter or oil
  • 4 cups chopped kale
  • 8 to 10 garlic scapes, diced
  • Pinch of salt and pepper

Everything Else:

  • 2 cups cooked white rice (I cook mine in broth for extra flavor)
  • 1 avocado, sliced
  • 1 cucumber sliced
  • 1/3 cup scallions, chopped
  • Radish slices, for garnish
  • Optional: Soft-boiled eggs (how-to HERE)

Instructions

  • In a bowl whisk together fish marinade ingredients and pour over fish. Let sit for 10 minutes or up to 1 hour.
  • Cook fish inside: Place broiler on high. Place fish on a lined and greased baking sheet and broil for 7 to 9 minutes depending on the thickness of your fish. Add sesame seeds to garnish.
  • Cook fish on the grill: Grease grill and heat to medium. Place fish on a sheet of tin foil and cook for 8 to 10 minutes until fully cooked to your liking. Add sesame seeds to garnish.
  • In a skillet heat oil and garlic scapes and sauté until kale is wilted and garlic scapes have softened slightly.
  • Assemble bowls: Add rice to each bowl. Top with kale mixture, salmon, avocado, cucumber, egg, scallions, and radish slices. Serve and enjoy.

Nutrition

TIPS FOR BAKING

+ COOKING WITH PUMPKIN

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