Grilled Salmon Bowl with Garlicky Kale

5 from 1 vote

Grilled Salmon Bowl with Garlicky Kale

Put all your fresh summer produce to use with this 30-minute grilled salmon bowl recipe featuring marinated salmon, garlicky kale, and delicious toppings!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: grilled salmon bowl, salmon bowl, salmon bowl recipe

Method: Grill

Servings: servings

Author: Lexi

Equipment

1 Mixing Bowl
1 Grill (or Oven)
1 Skillet

Ingredients

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.
2 teaspoons avocado oil or extra-virgin olive oil, 1 tablespoon dijon mustard, 1 teaspoon coconut aminos, 1/2 lemon, Pinch of fine sea salt, Pinch of back pepper, Pinch of red pepper flakes, 1 1/2 pounds wild salmon filets
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.
Sesame seeds
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, kale, and garlic scapes, and sauté until kale is wilted and garlic scapes have softened slightly.
1 tablespoon unsalted grass-fed butter or oil, 4 cups chopped kale, 8 to 10 garlic scapes, Pinch of salt and pepper
Assemble bowls: Add rice to each bowl. Top with kale mixture, salmon, avocado, cucumber, egg, scallions, and radish slices. Serve and enjoy.
2 cups cooked white rice, 1 avocado, 1 cucumber sliced, 1/3 cup scallions, Optional: Soft-boiled eggs, Radish slices

Notes

Note: The nutrition information above does not include toppings.

How long do leftovers last?

Store all the ingredients in separate airtight containers in the fridge. They will stay fresh for 3-4 days. You can also freeze the salmon for up to 3 months!

Thaw it in the fridge overnight. Then, warm the salmon, rice, and greens in the microwave, and assemble the bowls when you’re ready to serve.

Nutrition