Greek Salmon Bowl Recipe

INGREDIENTS

Greek Salmon

• 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

Bowl Ingredients (enough for 2 large bowls)

• 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

Lemony Greek Dressing:

• 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

INSTRUCTIONS

1. Set the rice to cook and make the Greek Dressing (just whisk together in a small jar or bowl).
2. Cut salmon and sprinkle with salt, pepper and all the spices.
3. Cook Salmon: 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.)
4. Assemble Bowls:  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.
5. Spoon a few tablespoons of dressing over the whole bowl, including the salmon.
6. Enjoy!

NOTES

Feel free to use other fish or tofu, seasoning the same way. Seasoned, pan-seared chickpeas would work too. 

If making for a large group, bake the salmon.  Toss salmon carefully with olive oil, coating well, then sprinkle with salt and spices. Aim for 3/4 teaspoons salt per pound of salmon. Spread out on a parchment-lined sheet pan, and bake in a 350F oven until cooked through. Broil for a couple of minutes. Salmon can be served warm or chilled.