Greek Salmon Bowl Recipe
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(16)
Ingredients
2 servings
- 8-12 ounces salmon (skinless), cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2-1 teaspoon paprika
- 1/2 teaspoon Chili flakes (Aleppo or Urfa Biber is good here)
- 1/2 teaspoon dried thyme ( or rosemary, sage, Italian seasoning)
- 1-2 tablespoons olive oil
- 2 cups cooked rice (basmati, or other cooked grain, or cooked cauliflower rice)
- 1 cup cherry or grape tomatoes, cut in half (or sub-cooked beets, diced)
- 1 cup cucumber, diced
- 1/2 cup olives- kalamata, or greek
- 1-2 cups greens – arugula, spinach, romaine, etc.
- 1/2 cup tzatziki (or hummus) store-bought or homemade
- optional additions: fresh herbs (mint, dill or Italian parsley), feta, avocado, micro greens, pickled onions
- 1 tablespoon lemon zest
- 1/8 cup lemon juice
- 1/8 cup red wine vinegar ( or sub AC vinegar)
- 1/4 cup olive oil
- 1 garlic clove, finely minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- optional: 1/2 teaspoon dijon mustard, 1 tablespoon capers
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Preparation
Step 1
Set the rice to cook and make the Greek Dressing (just whisk together in a small jar or bowl).
Step 2
Cut salmon and sprinkle with salt, pepper and all the spices.
Step 3
Cook Salmon
Step 4
Heat oil in a large skillet over medium heat. Once hot, sear the seasoned salmon for a few minutes. Feel free to add more paprika if you want more color. Turn oven to sear the other side. Turn heat off. (See notes for baking.)
Step 5
Assemble Bowls:
Step 6
Divide the rice (warm or chilled) between bowls. ( Shallow bowls work nicely here.) Divide and arrange the greens, cucumbers, olives, tomatoes, salmon (warm or chilled) and a dollop of tzatziki. Sprinkle with fresh herbs, microgreens, avocado, etc, or your choice of toppings.
Step 7
Spoon a few tablespoons of dressing over the whole bowl, including the salmon.
Step 8
Enjoy!
Step 9
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