Asian BBQ Salmon Bowl
We got a pound of Faroe Islands salmon from The Shrimp Guy yesterday, and I concocted this recipe using what was in our fridge. I had a red cabbage, loads of brussels sprouts, carrots,, and a couple of scallions that needed to be eaten. So…I put together a spicy Asian barbecue sauce and used my Tahini Lime Dressing. I marinated the salmon in a little of the sauce for about 15 minutes, and then Mike grilled the salmon on the Big Green Egg and brushed on more of the sauce. It was so good. The first thing he said this morning was, “Man! Was that food good last night!” It was. Which is why this recipe got written! The flavor profile for this bowl comes from the Tahini-Lime Dressing and the Asian Barbecue Sauce, so feel free to swap out whatever veggies sound good to you. You don’t need to go out and buy the ones I used (unless you want to).Serves 2
Ingredients
- 1 cup brown rice cooked according to instructions. See my Rice page.
- 1 lb. salmon fillets rinsed and patted dry. (Ours was skin on.)
Asian BBQ Sauce Ingredients
- 2 T chili garlic sauce
- 2 T ketchup
- 2 T rice vinegar
- 2 T lime juice
- 3 T brown sugar
- 2 T honey
- 1 T sesame oil
Toppings
- 1 cup shredded red cabbage
- ½ cup grated carrots
- 2 sliced scallions
- 8 brussels sprouts trimmed and thinly sliced
- 8-12 portobello mushrooms sliced
- Olive oil salt & pepper
- Small handful of dried fruit soaked (I used golden raisins; you could use craisins or dried cherries as well; anything to add a little pop of sweet.)
- Slivered almonds
Tahini-Lime Dressing
Instructions
- Make the Tahini-Lime Dressing.
- Make the BBQ sauce. Put all the ingredients for the sauce into a small saucepan or saucier and heat over medium heat until boiling, then turn down the heat and simmer for about 15 minutes until it has thickened a bit. Pour into a small bowl.
- Marinate the salmon. Rinse the salmon and pat it dry with paper towels. Spoon a small amount of sauce into the bottom of a 9 x 9 glass baking dish. Place the salmon face down in the sauce, then turn it over and spoon a little more sauce over each fillet. Set aside.
- Measure, rinse, and cook the rice. For instructions, see my Rice page.
- Prepare the brussels and mushrooms. Thinly slice the brussels sprouts and mushrooms and place on a parchment-lined baking sheet. Drizzle with a little olive oil and season with salt and pepper. I air roasted them at 375° for 13-15 minutes. If you use an oven, I recommend 400° for about the same length of time.
- Cook the fish. Mike grills ours over natural oak and hickory charcoal at 400°, basting it with more barbecue sauce after he puts it on and when he takes it off the skin and flips it over. You can bake your fish if you don’t have a grill; I recommend baking at 375°. How long depends on the thickness of your fish. Baste it with sauce before you put it in the over, and again about halfway through cooking.
- While the fish cooks, prepare the toppings. Shred the cabbage, peel and grate the carrots, slice the scallions, soak the dried fruit, and get out your nuts.
- Assemble the bowls in this order: rice, then the brussels and mushrooms, the cabbage, carrots, scallions, and raisins, dressing, fish, a little more dressing, and nuts. Enjoy!
Nutrition
Calories: 800kcal
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