Description
A vibrant, restaurant-quality dish featuring crispy grilled salmon, sautéed kale with garlic scapes, creamy avocado, and fluffy rice, all tied together with a tangy dijon marinade. Perfect for a quick, nourishing weeknight meal.
Ingredients
2 teaspoons avocado oil or extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon coconut aminos
1/2 lemon, juiced
Pinch fine sea salt
Pinch black pepper
Pinch red pepper flakes
1 1/2 pounds wild salmon fillets
1 tablespoon unsalted grass-fed butter or oil
4 cups chopped kale (stems removed)
Garlic scapes, thinly sliced
1 cup cooked rice (e.g., brown or jasmine)
1 avocado, sliced
Sesame seeds for garnish
Instructions
Whisk together oil, Dijon mustard, coconut aminos, lemon juice, salt, pepper, and red pepper flakes in a bowl. Place salmon in the marinade and coat evenly.
Preheat grill or oven to 400°F (200°C). Sear salmon skin-side down for 4 minutes, then flip and cook 3 minutes more.
In a skillet, melt butter or oil and sauté kale with garlic scapes for 5-6 minutes until wilted but still vibrant. Season to taste.
Assemble bowls with rice, salmon, kale-scapes mixture, avocado, and a drizzle of remaining marinade.
Garnish with sesame seeds before serving.
Notes
Freshly squeezed lemon juice enhances flavor
Substitute soy sauce or tamari for coconut aminos
Adjust red pepper flakes for spiciness
Any firm white fish works as an alternative to salmon
Cook rice according to package instructions in advance
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 130mg