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–+ servings
bowl of bbq salmon, veggies, rice, and sweet potatoes

BBQ Salmon Bowl

Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
Servings: 4
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Equipment

  • 1 Baking Sheet
  • 1 pot

Ingredients 

  • 1 lb salmon, portioned into 4 ounce pieces
  • 1 bunch lacinato kale, washed and chopped
  • 1 carrot, julienned
  • ½ head red cabbage, shredded or thinly sliced
  • ¾ cup raw wild rice, cooked according to package directions or as instructed below
  • 2 large sweet potatoes, cut into ⅓” thick quarter moons
  • 1 lime

For the BBQ marinade:

  • 2 tablespoons brown sugar
  • 1 tablespoon dried oregano
  • 1 tablespoon kosher salt
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • ⅓ cup neutral oil

Honey bbq sauce:

  • ⅓ cup bbq sauce
  • 2 tablespoons honey
  • ½ cup olive oil
  • Juice of 1 lemon
  • 1 teaspoon kosher salt

Instructions 

  • In a small pot, add the 3/4 cup of wild rice, 1.25 cups of water, and pinch of kosher salt. Bring up to a boil, then stir and reduce the heat to low. Cover and cook for 20 minutes. After 20 minutes, turn off the heat and let sit covered for 10 minutes.
    ¾ cup raw wild rice, 1 tablespoon kosher salt
  • Preheat the oven to 400F.
  • Make the bbq marinade by combining all the ingredients together.
    ⅓ cup bbq sauce, 2 tablespoons honey, ½ cup olive oil, Juice of 1 lemon, 1 teaspoon kosher salt
  • Prep the sweet potatoes – peel the potatoes, then cut them into ¼” thick quarter moons. Add this to a sheet tray along with about 3 tablespoons of the bbq marinade. Give everything a toss, then roast at 400F for 15-20 minutes.
    2 large sweet potatoes
  • Portion the salmon and place this onto a parchment lined baking sheet. Top each piece of salmon with a spoonful of the bbq marinade (or you can mix all the salmon with the remaining marinade). Once the oven is preheated, roast for 8-10 minutes. This can roast at the same time as the sweet potatoes.
    1 lb salmon
  • Prep the remaining produce – chop the kale, julienne the carrots, and thinly slice the red cabbage. Add the kale to the mixing bowl along with the remaining shredded carrots and red cabbage and toss together.
    1 bunch lacinato kale, 1 carrot, ½ head red cabbage
  • Make the dressing by combining all the ingredients in a food processor. The olive oil will emulsify with the rest of the ingredients once blended together. Taste, adjust with more salt as desired, then pour into an airtight container or jar.
    2 tablespoons brown sugar, 1 tablespoon dried oregano, 1 tablespoon paprika, 1 tablespoon garlic powder
  • Spoon ¼ cup of the honey bbq dressing into the salad mixture. If you’re meal prepping this, just dress the salad portion you are eating for that day.
  • Assemble the plate – add some of the salad mixture, some of the wild rice, sweet potatoes, and salmon. Top the bowl with another spoonful of the honey bbq dressing, and enjoy!
    1 lime
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