Mediterranean Salmon Grain Bowl

Sockeye Salmon is marinated in a bright, sweet dressing before being baked and combined with an array of vegetables and grains. Creamy Tzatziki sauce adds a rich dimension to this colorful meal!

Ingredients:

Marinade:

1/2 cup extra virgin olive oil

Juice of 1 lemon (3-4 tbsp)

2 tbsp fresh oregano leaves

1 tbsp fresh dill, roughly chopped

2 cloves garlic, minced

1 tsp honey or maple syrup

1/2 tsp sea salt

1/4 tsp freshly ground pepper

 

Salad:

4 Wild Salmon Fillets

1 1/2 cups cooked quinoa

4 cups romaine lettuce or mixed greens

1 cup sliced English cucumber

1 cup halved cherry tomatoes

1/2 cup sliced red onion

1 can chickpeas, drained and rinsed

1/3 cup pitted Kalamata olives, halved

1/2 cup feta cheese, crumbled

1 avocado, sliced

Tzatziki sauce to serve

 

Directions:

Preheat oven to 425F.

  1. In a small bowl, combine the marinade ingredients.
  2. Place salmon in a shallow dish. Pour half the dressing over the salmon and marinate for 15 minutes while you prepare the rest of the ingredients.
  3. Meanwhile, in a bowl, combine the sliced cucumber, tomatoes, red onion, and chickpeas. Toss with the remaining marinade. Set aside.
  4. When marinating time is up, place salmon skin-side down on a baking sheet lined with parchment paper.
  5. Bake for 9-12 minutes or until salmon is cooked through and flakes easily. Remove from the oven and let rest for 5 minutes. If needed, cover loosely with foil to keep warm.
  6. Assemble the bowls as you please. Place a handful of greens in each bowl. Divide marinated vegetables among the bowls. Repeat with quinoa. Add a salmon fillet to each.
  7. Lastly, top with a big dollop of Tzatziki, feta cheese crumbles, and avocado slices.

 

Recipe courtesy of the Bristol Bay Regional Development Association.