It’s time to go outside and get cooking! Summer evenings with friends and family are made all the more memorable with a delicious meal fresh off the grill.
With plentiful in-season produce and lean protein options, the possibilities are endless when it comes to tasty, healthy recipes.
Samantha Burton's Garlic Ginger Salmon Bowls
2
servingsIngredients
- 4-5 cloves
garlic, minced
- 2 Tbsp.
fresh ginger, minced
- 2 Tbsp.
olive oil, divided
- 1 tsp.
garlic powder
- ¼ cup
soy sauce (can sub tamari or coconut aminos)
- 8-10 oz.
fresh green beans (about 2 handfuls)
- 2 4-6 oz.
salmon filets (wild-caught, skin-on Sockeye salmon preferred)
- 1 bag
microwavable ready rice
- For topping:
Cilantro
Green onions or chives
Sesame seeds
Lime
Cucumbers
Sliced jalapeños
Grilled pineapple
Directions
Preheat the grill to 400°.
Mince garlic and ginger and combine with 1 tablespoon of olive oil, garlic powder, and soy sauce. Mix well and set aside for marinade to soak.
Wash and prep green beans and pat dry salmon. Coat salmon and green beans with olive oil, salt, pepper, and garlic powder to taste.
Split marinade between salmon and green beans. Place green beans in aluminum foil and pour half the marinade on.
Seal the foil to make a pouch and steam on grill for 10 minutes. Check frequently to ensure desired texture. Finish beans with foil packet open on flames and char to desired consistency.
Place salmon on aluminum foil on the grill. Pour other half of marinade over the salmon filets. Cook for 6 minutes skin side down. Flip once and cook an additional 3-4 minutes or to desired consistency.
While the grill is on, microwave your microwaveable ready rice of choice. Distribute rice into bowls, top with salmon and green beans. Add preferred garnishes.
“This dish rocks because it is healthy but also so quick and easy, savory, and satisfying. Ginger and garlic are simple ingredients, but they really elevate the grill game. I use them with some olive oil and soy sauce for most things I throw on the grill in the summer.”
