Summer Salad with Barbecue Salmon
You won’t see me making any fall recipes until at least September 1st because I am never ready to let go of summer flavors like the ones in this summer kale salad with barbecue salmon! This salad is PERFECT for a summer night—it’s light but still very filling and substantial, PLUS you get to use my homemade barbecue sauce. But don’t worry, you can use your own bbq sauce if you’d like!
Summer Salad with Barbecue Salmon
4
servings20
minutes10
minutesYou won’t see me making any fall recipes until at least September 1st because I am never ready to let go of summer flavors like the ones in this summer kale salad with barbecue salmon! This salad is PERFECT for a summer night—it’s light but still very filling and substantial, PLUS you get to use my homemade barbecue sauce. But don’t worry, you can use your own bbq sauce if you’d like!
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Ingredients
- For the Barbecue Sauce
3 ounces tomato paste
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
1/4 cup coconut aminos, soy sauce, or tamari
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
pinch kosher salt and ground black pepper
- For the Barbecue Salmon
4 salmon filets (about 1 pound total)
1/4 cup homemade barbecue sauce (recipe above)
- For the Summer Salad
12 ounces chopped or shredded kale
olive oil, for drizzling
pinch kosher salt
15 ounces sweet corn (or 2 to 3 fresh ears)
15 ounces black beans, drained and rinsed
1 cup shredded carrots (about 3 large carrots)
1 avocado, pitted and cubed
1 cup chopped cilantro
1/4 cup olive oil
3 tablespoons apple cider vinegar
Juice of 1 lime (about 3 tablespoons)
homemade barbecue sauce, for drizzling (recipe above)
Directions
- Preheat the oven to 400ºF. Line a sheet pan with parchment paper.
- Make the barbecue sauce: Whisk all of the sauce ingredients together in a medium bowl until smooth.
- Transfer 1/4 cup of Barbecue sauce to a separate small bowl. Spread about 1 tablespoon of the transferred sauce on each salmon filet, covering the top. Transfer the filets to the prepared sheet pan and bake until an internal temperature of 145ºF, about 10 minutes.
- Meanwhile, make the salad: Massage the kale with a drizzle of olive oil and a pinch of salt. Let it sit for 10 minutes to allow the kale to soften.
- Add the corn, black beans, carrots, avocado, and cilantro, and toss to evenly combine. Add the olive oil, apple cider vinegar and lime juice and toss to combine.
- To serve, evenly divide the salad among 4 plates or bowls. Top with a salmon filet on each. Drizzle with additional barbecue sauce, if desired.
Notes
- Storage: Refrigerate the salad and salmon in separate sealed containers. The salad can be stored for up to 4 days, the salmon can be stored for up to 2 days.
- Reheating: Microwave the salmon until warm, about 2 minutes. Or, air fry at 350F until warm, about 5 minutes.
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This recipe is truly phenomenal! Made as written but used Japanese BBQ sauce. How delicious! I’ll enjoy through the summer!
Can the salmon be grilled? This looks delicious. Thank you!
This is on repeat in my house in the summer! It’s one of those salads that improves the longer it sits in the fridge. This week I made it with air-fried BBQ chicken because I had chicken breasts on hand, and it was just as yummy!