~Jaclyn~
I’m sure this is the last recipe you expected to see coming from Colorado in the middle of December, but it has felt more like Spring here in the last week with weather in the 60’s, so I saw no reason not to use one of my favorite cooking appliances – the grill! And with Thanksgiving over and Christmas fast approaching I’m also trying to fit in some healthy dinners to balance out all the gravy and cookies. I made this delicious paleo meal on a weeknight and took a shortcut by using a premade Korean BBQ sauce for my salmon and sweet potatoes. This saved me a lot of time and I also didn’t have to fuss with finding paleo-friendly ingredients to make the sauce because all of Kevin’s sauces are all natural, paleo, keto, gluten-free, and dairy free.
I’m not currently on the Paleolithic (paleo) diet and I’ve never tried it, but I commend anyone who does it any time of the year, especially around the holidays! I’ve done the Whole30 program before, which is somewhat similar, and that was really hard but so rewarding. Even if I’m not following a diet religiously, I really enjoy experimenting with different recipes and have been doing so with the paleo and keto diets being all the rage the last few years. It almost seems impossible to totally give up grains and chocolate ice cream, but there are so many alternatives you can use to still make your favorite meals (my favorite being riced cauliflower in place of regular rice), and shortcuts you can take by buying paleo-friendly sauces and products. I encourage you to explore some if you haven’t already.
To make this easy meal any night of the week start by assembling the pineapple and avocado salsa – dice all ingredients so they are all similar in size (pineapple, red pepper, red onion, jalapeno, avocado, cilantro), mixing in the avocado last with the lime juice so it stays intact. Preheat your (indoor or outdoor) grill and season salmon fillets with salt and pepper. The sweet potatoes can take a long time to cook through on the grill so I like to microwave mine first to give them a head start. For each small sweet potato, scrub with warm water, poke several times with a fork, and wrap in a damp paper towel, then microwave for 3 minutes (flipping halfway through). Once the sweet potatoes are cool enough to handle, slice in thick rounds and lightly brush with coconut oil and season with salt and pepper for the grill. Place the salmon, skin side down, on the grill and brush with Kevin’s Korean BBQ sauce every 5 minutes until the fish is cooked through (15-18 min). The sweet potatoes will only take 8-10 minutes on the grill since you precooked them in the microwave (make sure to brush these with the BBQ sauce as well!). While the salmon and sweet potatoes are grilling, sauté the red cabbage in a large pan on medium heat with coconut oil and season with salt and pepper. Once the cabbage begins to wilt (after 6-7 minutes), add a splash of red wine vinegar and continue to cook for a few more minutes until the cabbage is fully wilted. Once all the elements are ready, plate the salmon, sweet potatoes, cabbage, and top with a big scoop of pineapple avocado salsa. I like to squeeze fresh lime juice over everything right before serving and drizzle with the spicy aioli sauce (if you wish!) Hope you enjoy this meal as much as we did, happy eating!
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Recipe (the site is being weird and we can’t load the actual recipe card format right now, but will update whenever we can!)
Kevin’s Korean BBQ Salmon & Sweet Potatoes with Pineapple Salsa (paleo)
1. Prepare the pineapple and avocado salsa – in a bowl mix together pineapple, red pepper, red onion, jalapeno, avocado, cilantro, salt, and juice of one lime.
