Grilled Salmon Bowl with Garlicky Kale
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Author: Lexi
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
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.
Calories: 589kcal | Carbohydrates: 88.6g | Protein: 29.3g | Fat: 13.2g | Saturated Fat: 3.5g | Cholesterol: 53mg | Sodium: 376mg | Fiber: 6g | Sugar: 1.7g