this Grilled Salmon Bowl with Garlic Kale Served in a bowl it’s the perfect summer meal! The salmon is marinated in a rich, slightly spicy marinade and then cooked on the grill. We then pair it with sautéed garlic cloves, kale, rice, avocado, and greens for a delicious lunch or dinner packed with protein and nutrients.
this recipe is gluten free, Nut free, antiquity, Dairy-free friendlyready to eat in just 30 minutes!
Why You'll Love This Grilled Salmon Bowl with Garlic Kale
When the weather warms up, I try to source my family’s food from local farmers markets whenever possible. As a result, mealtime becomes a fun game of trying to consume all that fresh produce in new and nutritious ways.
Some of my favorite recipes, such as my Strawberry Mango Salsa Chicken and Pan-Herbed Creamy Salmon with Blistered Tomatoes and Green Beans Already created like this! They're all great, but I find myself returning to this Grilled Salmon Bowl with Kale again and again.
Not only is it incredibly delicious, but this salmon recipe is:
- Quick and easy to make – With minimal prep time and a quick cook time, you can have an entire meal on the table in just 30 minutes!
- full of nutrition – Rich in protein, fiber, vitamins, nutrients, healthy omega-3 fatty acidsa recipe that will make you feel better than you did before eating it.
- versatile – You can easily swap out the marinade or add different ingredients to the bowl to suit your preferences and create your own recipe.
- Great for meal prep – Prepare all materials in advance and store them separately for a few days. Then, all you have to do is mix all the ingredients together when you're ready to eat!
where do i buy wild salmon
- 100% grass-fed, grass-finished beef
- Free range organic chicken
- humanely raised pork
- wild seafood
Delivered to your door! Find the latest ButcherBox offers Right here!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
fish
- Oil: I love the rich flavor of extra virgin olive oil. However, if you prefer a more neutral flavor, avocado oil also works well.
- Dijon Mustard: Adds a delicious tangy flavor to marinades.
- Coconut Amino Acids: Gluten-free soy sauce alternative that adds salty and umami flavor and helps tenderize salmon.
- lemon juice: The acidity keeps the salmon tender and adds a vibrant, refreshing flavor. Freshly squeezed is best, but bottled will work too.
- seasoning: Fine sea salt, black pepper, and red pepper flakes enhance the flavor of the dish and add the perfect amount of heat.
- salmon: This recipe calls for 1.5 pounds of salmon fillets. I prefer wild caught salmon, but any of your favorite varieties will taste great.
- Sesame seeds: These are optional for a pop of color, crunchy texture, and slight nutty flavor.
Kale and garlic inflorescences
- butter: Use to sauté vegetables to add rich flavor. I prefer unsalted, grass-fed butter for the best flavor, or you can substitute your favorite cooking oil.
- Kale: Feel free to substitute spinach if you wish.
- Garlic inflorescence: These are the long green shoots that grow from garlic bulbs. They are slightly milder than garlic but add amazing flavor to vegetables.
- Salt and pepper: Adjust to taste.
for bowl
- White rice: I like to use the leftovers sticky rice, coconut riceor brown rice. However, you can use any carbohydrate source you like best, e.g. Quinoa or Fragrance of wheat. Or, select Cauliflower Fried Rice If you want to keep your salmon bowl low carb.
- avocado: Look for avocados that are dark green and bumpy, and will loosen slightly when squeezed!
- vegetable: Sliced cucumber, scallions and radish add lots of crunch and refreshing flavor with a hint of spice.
- Soft-boiled eggs: These are optional, but I love the gooey texture and richness of the yolks.
Taste changes
Feel free to substitute anything for the marinade Marinade options your favorite. Teriyaki salmon is a popular variation that pairs well with the scallions and spicy mayonnaise in the bowl. Or, just use your favorite seasonings.
You can even substitute any of your favorite fish for salmon! Tilapia, cod, and rainbow trout are some of my favorite choices!
Then, mix and match different ingredients to create your own bowl. Some good options include:
- shredded carrots
- mold
- shallots
- red bell pepper
How to Make Grilled Salmon Bowl Recipe
- Pickled fish: Add marinade to bowl and stir. Then, pour the mixture over the fish, submerging it completely. Let the fish rest for at least ten minutes or up to an hour. Any longer and it will start to break down and become mushy!
- Grilled fish: Grease the grill and heat it to medium heat. Place the salmon on a piece of foil and cook to your liking. Sprinkle some sesame seeds to garnish.
- Fried vegetables: Heat cream or oil in a large frying pan over medium heat. Add garlic and kale and sauté until kale is wilted and garlic is slightly softened.
- Assemble the bowl: Add rice to each bowl. Next, add the kale mixture and salmon and top with the remaining ingredients before serving.
Skip the BBQ
No barbecue grill? Don't worry! You can easily cook salmon indoors using your oven.
to this end:
- Set broiler to high heat.
- Place marinated salmon on a baking sheet lined with aluminum foil and coat with cooking spray.
- Bake for seven to nine minutes, depending on the thickness of the fish.
- Garnish with sesame seeds and continue with the recipe.
Frequently Asked Questions
You'll know your salmon is cooked when it flakes easily and reaches an internal temperature between 120 and 145°F. A lower internal temperature will result in rarer salmon, while a higher internal temperature will result in cooked fish.
Store all ingredients in separate airtight containers in the refrigerator. They stay fresh for 3-4 days. You can also freeze salmon for up to 3 months!
Thaw it in the refrigerator overnight. Then, microwave the salmon, rice and vegetables and assemble the bowls when ready to serve.
Try more delicious salmon recipes
For fish:
- 2 teaspoon Avocado oil or extra virgin olive oil
- 1 spoon Dijon mustard
- 1 teaspoon coconut aminos
- 1/2 lemon juiced
- pinch fine sea salt
- pinch Black pepper
- pinch red pepper flakes
- 1 1/2 pound wild salmon fillet or fish of choice
- sesame seeds for decoration
For the kale and garlic:
- 1 spoon Unsalted grass-fed butter or oil
- 4 cup chopped kale
- 8 to 10 garlic cloves dice
- pinch salt and pepper
Everything else:
- 2 cup cooked white rice I cook mine in broth for extra flavor
- 1 avocado slice
- 1 cucumber slices
- 1/3 cup Chives Chopped
- Radish slices for decoration
- Optional: soft-boiled eggs How to do it here
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Whisk together the fish marinade in a bowl and pour over the 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, A pinch of fine sea salt, A little black pepper, A pinch of red pepper flakes, 1 1/2 pounds wild salmon fillets
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Cook fish inside: Place broiler on high. Place fish on lined and greased baking sheet and grill for 7 to 9 minutes, depending on thickness of fish. Add sesame seeds to garnish.
sesame seeds
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Cook fish on grill: Grease grill and heat to medium heat. Place the fish on a piece of foil and cook for 8 to 10 minutes, until cooked through to your liking. Add sesame seeds to garnish.
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Heat the oil, kale, and garlic cloves in a skillet and sauté until the kale is wilted and the garlic cloves are slightly soft.
1 tablespoon unsalted grass-fed butter or oil, 4 cups chopped kale, 8 to 10 cloves of garlic, pinch of salt and pepper
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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 green onions, Optional: soft-boiled eggs, Radish slices
How long can leftovers be kept?
Store all ingredients in separate airtight containers in the refrigerator. They stay fresh for 3-4 days. You can also freeze salmon for up to 3 months!
Thaw it in the refrigerator overnight. Then, microwave the salmon, rice and vegetables and assemble the bowls when ready to serve.
Serve: 1ServeCalories: Chapter 352kilocaloriescarbohydrate: 26Gprotein: 27Gfat: 16GSaturated fat: 3GPolyunsaturated fats: 4GMonounsaturated fats: 7GTrans fat: 0.1Gcholesterol: 67milligramssodium: 126milligramsPotassium: Chapter 817milligramsfiber: 4Gsugar: 1GVitamin A: 1610IUVitamin C: 28milligramscalcium: 100milligramsiron: 2milligrams
