BBQ Salmon Bowl
What better way to get your protein than with this delicious BBQ salmon bowl? Perfect any night of the week, this BBQ salmon bowl recipe comes together in under 45 minutes.
Ingredients
Salmon
- 1 lb. Scottish salmon , skin on, remove pin bones
- salt and pepper, season the fish
- 1-2 tablespoons olive oil, drizzle over the fish
- ¼ cup BBQ sauce, Sweet Baby Ray’s
Pineapple Salsa
- 1 cup pineapple, diced, I used canned but fresh would taste great too
- 1 cup English cucumber, diced, remove seeds and core with a spoon before dicing
- ½ cup red onion, diced small
- ¼ cup jalapeno, diced, remove seeds and stems before dicing small
- ¼ cup cilantro , fresh chopped
- 1 tablespoon lime juice, fresh squeezed
- ¼ teaspoon salt
Rice and Toppings
- 1 cup uncooked rice , about 3 cups cooked, boil according to package, Uncle Ben's
- 1 large avocado, peeled, pitted, and sliced thin
- 1 lime , cut into wedges
- ¼ cup peanuts, crushed small
- 2 tablespoons cilantro
- 2 hard boiled eggs, sliced in halves or quartered
- 1 cup kimchi
Equipment
- 1 pot for rice
- 1 11-inch non-stick skillet for salmon
- 1 mixing bowl for pineapple salsa
Instructions
Prepare the Rice
- Combine 2+1/4 cups water plus 2 teaspoons of butter in a soup pot. Add 1 cup uncooked rice. Bring everything to a boil. Cover the rice with a lid and reduce the heat to low for 15 minutes. Set aside.
Prepare the Salmon
- Remove the salmon from the package. Let it sit at room temperature for 15 minutes before prepping. Remove the pin bones, but be sure to leave the skin on. The skin adds a lot of flavor to the fish.
- Pat the salmon dry using a paper towel. Set it aside. Grab an 11-inch non-stick skillet and place it over medium / high heat.
- Right before you add the salmon to the hot pan, season it with salt, pepper and a healthy drizzle of olive oil. About 1-2 tablespoons. Place the salmon in the pan meat side down.
- Sear for 4-5 minutes before flipping. If the salmon is getting too dark, reduce the heat. Once you flip the salmon, add the BBQ sauce. Spread the sauce evenly over the fish.
- Reduce the heat to medium / low and allow the salmon to finish cooking in the pan. Cooking time will depend on the thickness of the fish. Mine took about 12-15 minutes in total.
Prepare the Pineapple Salsa
- In a large mixing bowl, combine diced pineapple, diced red onion, diced cucumber, chopped cilantro, diced jalapeno, lime juice and salt. Toss until well combined. Set aside.
Assemble the Dish
- Add some rice to the bottom of your bowl. Using a fork, flake some of the BBQ salmon and add it to the bowl. Top the salmon with pineapple salsa and any preferred toppings. Suggested toppings listed above. Serve while the salmon is warm and enjoy.
Nutrition
Serving: 1serving, Calories: 604kcal, Carbohydrates: 63g, Protein: 30g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Cholesterol: 64mg, Sodium: 391mg, Potassium: 1146mg, Fiber: 7g, Sugar: 13g, Vitamin A: 365IU, Vitamin C: 42mg, Calcium: 75mg, Iron: 2mg