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Smoky BBQ Salmon Roasted Potato Bowl

Golden, crispy roasted potatoes provide a hearty foundation for smoky, tender BBQ salmon, sliced green apples and honey-roasted peanuts for a sweet, savory, crunchy, and delicious bowl. This surprising dish is one you will be sure to love.

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Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Roasted

Dish

Main Dish

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 6

Description

Golden, crispy roasted potatoes provide a hearty foundation for smoky, tender BBQ salmon, sliced green apples and honey-roasted peanuts for a sweet, savory, crunchy, and delicious bowl. This surprising dish is one you will be sure to love.

Ingredients

+

Roasted Potatoes

  • 2 lbs (32 oz) Russet Potatoes, peeled and diced
  • Cold Water, as needed
  • 2 tbsp (27 g) Vegetable Oil
  • Kosher Salt, to taste
  • Ground Black Pepper, to taste
+

Air-Fried Salmon Bites

  • 24 oz Salmon, 1-inch cubes
  • Olive Oil Spray
  • 3 tbsp (24 g) BBQ Dry Rub
+

Bowl

  • 1 c (125 g) Green Apples, sliced
  • 1/2 c (70 g) Honey Roasted Peanuts, chopped
  • 3 c (90 g) Spinach
  • 1 (approx. 150 g) Avocado, diced
+

Honey Mustard Vinaigrette

  • 4 tbsp (84 g) Honey
  • 4 tbsp (60 g) Dijon Mustard
  • 1 tbsp (14 g) Olive or Avocado Oil
  • 2 tsp (11 g) Miso
  • 1/4 c (60 mL) White Wine Vinegar or Rice Wine Vinegar
  • Pinch of Salt
  • Pinch of Pepper
  • 2 tsp (5 g) Ground Ginger

Preparation

Preparing the Roasted Potatoes

  1. Preheat oven to 400°F (205°C).
  2. Peel and chop your potatoes into uniform 1-inch pieces to ensure they cook evenly.
  3. Set them in a bowl with enough water to cover the potatoes and let them soak for 15-20 minutes to draw out some of the starch. Drain the water rinse the potatoes, and gently pat them dry.
  4. Toss the potatoes with the oil, salt, and pepper.
  5. Spread the potatoes evenly on a baking sheet (we recommend one with a lip since the oil will run off the sides of a flat sheet) and roast for 20 minutes.
  6. Remove from the oven to give the pan a shake and use a spatula to release any stuck potatoes.
  7. Return the potatoes to the oven and roast for another 20-30 minutes, or until the potatoes are deep brown and crisp all over.

(Get more tips and tricks for the crispiest roasted potatoes)

 

Preparing the Salmon

  1. While the potatoes are roasting, dice the salmon into 1-inch cubes.
  2. In a bowl, lightly spritz the salmon with the olive oil spray, sprinkle in the BBQ dry rub, and toss to thoroughly coat the salmon bites.
  3. Place the salmon into the air fryer basket  and cook for 6 minutes (or salmon is cooked through completely in the center and the edges are browned) at 400°F. Shake the basket halfway through.

Preparing the Bowl

  1. While the potatoes and salmon are cooking, prepare your other bowl ingredients by slicing the apples, chopping the honey-roasted peanuts, and dicing the avocado.
  2. To make the vinaigrette, whisk together the honey, Dijon mustard, miso, white wine vinegar, oil, salt, pepper, and ginger in a small bowl.
  3. Build your bowls starting with the crispy roasted potatoes, then add the blackened salmon bites, spinach, green apples, honey roasted peanuts, and avocado. Drizzle the vinaigrette on top and enjoy!

Note: Roasted potatoes can be prepped at the beginning of the week to be used as the base for different types of bowls. You can store them in the fridge for up to 3 days and reheat when ready. Put them in the air fryer while your tofu is cooking (4-5 minutes) to bring them back up to temperature.

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Nutrition Facts Per Serving

Calories

540

Fat

22g

Sodium

1150mg

Cholesterol

60mg

Vitamin C

19.97mg

Carbohydrates

53g

Fiber

7g

Protein

30g

Potassium

1508mg

Sugar

18g

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