Grilled Salmon Bowl
This Grilled Salmon Bowl recipe is simply irresistible! The grilled fish is perfectly complemented by the honey-sweetened sauce.
Servings 4 servings
Equipment
- 1 stainless steel grill tray
Ingredients
Roasted Yams
- 3 lbs yams or sweet potatoes Peel and cube yams.
- ¼ cup light olive oil
- kosher salt
Couscous
- 2 tbsp butter
- ½ cup pinenuts
- ½ cup onion Finely chopped
- 1½ cup Pearled Couscous This is the large couscous
- 1 dry bay leaf
- 1¾ cup vegetable broth Can use chicken broth
- ½ tsp salt
- ¼ cup fresh basil Roughly chopped
- 1 tbsp lemon juice
- ½ cup dried cranberries Chopped
- 1 stick cinnamon
- black pepper To taste
Salmon
- 2 lbs salmon fillets Remove skin and cut into 2-inch cubes.
- 6 tbsp light olive oil Light olive oil can tolerate high heat without burning.
- 2 tbsp brown sugar
- 4 tsp ground cumin
- 4 tsp dried thyme
- 4 tsp dried oregano
- 2 tbsp honey
- 2 tbsp hoisin sauce
- 1 tsp red chili flakes optional
- 6 cloves garlic minced
- 2 tbsp lemon juice
- ½ tsp salt
- avocado oil Use this oil for grilling
Reduced Balsamic Sauce
- 1 cup balsamic vinegar
Instructions
Yams
- Peel and cube your yams or sweet potatoes. Place them on a baking tray and add light olive oil and kosher salt. Mix thoroughly with a spoon or your hands.
- Roast them in a 325° oven for 40-45 minutes. Make sure to flip halfway through the baking.
Pearled Couscous
- Melt butter in a large saucepan over medium-low heat. Add pine nuts and stir until golden brown. When pine nuts are toasted, use a slotted spoon to transfer them to a bowl.
- Keep the melted butter in the pan and saute onions until golden and slightly caramelized. Add couscous, cinnamon stick, bay leaf, and stir often until couscous browns slightly. If the pan is too dry, add another tablespoon of butter.
- Add broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender. Cook couscous for about 5-10 minutes. Remove from heat and stir in pine nuts, dried cranberries, and lemon juice. Once couscous cools, add fresh basil.Salt and pepper to taste.
Reduced Balsamic Vinegar Sauce
- Place vinegar in a small pot and bring to a gentle boil. Reduce the heat to low and simmer the vinegar, stirring occasionally, until it thickens and becomes syrupy, typically for about 10-15 minutes.Once the desired consistency (not too thick but not too runny) is reached and the sauce coats the back of a spoon, remove it from the heat and let it cool before using it.
Salmon
- Remove the Salmon SkinPrep salmon by removing the skin. Use a sharp knife to remove the salmon skin gently. Simply pull back the skin and slide your knife underneath.
- Once the skin is removed, wash and dry with a paper towel. Then, cut into bite-sized cubes.
- Make the Sauce for the Salmon. Add the olive oil, herbs, brown sugar, herbs, honey, hoisin sauce, garlic, red pepper flakes, salt, and lemon juice in a medium-sized bowl.Pour sauce over salmon and mix thoroughly.
- Grill the SalmonGrill salmon on a stainless steel grill basket. Heat your BBQ with the grilling tray on medium heat (about 350-400 degrees). Cover the tray with avocado oil once the tray and BBQ are hot. Place salmon on the tray and cook for 3 minutes, then flip and cook another 3 minutes.
Slice Avocado and Red Cabbage
- Slice AvocadosCut the avocado in half. Remove the pit. Slice the avocado and then remove the skin.Shred the Red CabbageI almost forgot that we always top our bowls with shredded cabbage! It adds a delightful crunch and packs a nutritious punch!Shred cabbage thinly and place in the salmon bowl.