BBQ Salmon Bowl
dairy free
BBQ crusted salmon served with a fresh citrus corn salsa and roasted jalapeno sauce!
This salmon bowl has a southwest flair with a fresh, citrus corn salsa and green taco sauce over a sweet and smoky crusted oven-roasted salmon. It’s such a good meal prep option, and all these components can be made and used on their own!
Here are the Ingredients for this BBQ Salmon Bowl:
Produce - Yellow Corn, White Corn, Red Onion, Jalapenos, Lime, Lemon, White Onion, Garlic, Romaine, Cabbage, Avocado
Herbs - Cilantro
Seasonings - Salt, Black Pepper, Brown Sugar, Smoked Paprika, Garlic Powder, Onion Powder, Cayenne Pepper, Cumin
Protein - Salmon
Pantry - Olive Oil, Quinoa, Pickled Red Onions, Honey
Dairy - Butter
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BBQ Salmon Bowl
Ingredients
- 3-4 large salmon fillets
- 1 1/2 tbsp brown sugar
- 1/2 tsp salt
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne powder
- 2 tbsp olive oil
- 2 cups romaine, shredded
- 2 cups red cabbage, shredded
- 1 cup cooked quinoa
- pickled red onions for serving
- 1 avocado for serving
- 1 cob yellow corn (about 1/2 cup)
- 1 cob white corn (about 1/2 cup)
- 1/3 cup red onion, diced
- 1/4 cup roasted jalapeno, diced
- 1/4 cilantro, chopped
- 1 lime, juiced
- 1 lemon, juiced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter, melted
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 cup white onion
- 1/4 cup roasted jalapeno
- 1/3 cup cilantro
- 1 garlic clove
- 1 lime, juiced
- 2 tbsp olive oil
- 1 tsp honey
- 1 tsp salt
- 1 tsp black pepper
- water to thin out
Instructions
- To make the BBQ salmon, preheat the oven to 375 F.
- Pat the salmon fillets dry. In a small bowl, combine the brown sugar, salt, paprika, garlic powder, onion powder, and cayenne pepper. Sprinkle over the salmon and pat down the dry rub into the salmon. Drizzle the olive oil over top and brush it in. Bake for 18-20 minutes depending on the size of salmon fillets.
- To make the Corn Salsa, combine the melted butter, smoked paprika, cumin, and garlic powder. Brush onto the corns on the cob and wrap in tin foil. Roast at 425 F for 20-25 minutes. Let the corn cool when done for about 10 minutes
- Shave the corn off the cob and add the kernels to a bowl. Mix in the red onion, roasted jalapeno, cilantro, lime juice, lemon juice, salt and pepper. Set aside.
- To make the Green Sauce, blend together the listed ingredients except the water. Once blended, add a tiny bit of water to thin out if needed.
- Assemble the bowls with cooked quinoa, red cabbage, and romaine lettuce. Top with more cilantro, pickled red onions, and avocado. Enjoy!
Notes
Roasting Jalapenos - place the jalapenos on a baking dish and roast at 425 F for 15-20 minutes until charred and soft. Remove from oven and let rest 5-10 minutes before handling. Remove skin and seeds if you don't want high heat level.
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