Grilled Salmon Mediterranean Bowl
For the Salmon
- 1 (2-pound) salmon filet, skin removed
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
For the Rice
- 2 tablespoons butter
- 2 cups long grain rice, uncooked
- 2 teaspoons dried oregano
- 3 cups chicken broth
For the Salmon Bowl
- 2 cups Lebanese cucumbers, cubed
- 2 cups cherry tomatoes, halved
- 1 cup red onions, sliced
- 1/2 cup Kalamata olives
- 1 1/2 cup tzatziki
- 1 feta cheese, crumbled
- 1/4 cup fresh dill, coarsely chopped
- 2 tablespoons olive oil
- 2 teaspoons red wine vinegar
Preheat your grill to 450°F.
Cut filet into 4 equal portions and season with salt and pepper.
Place salmon on hot grates and grill for 4 to 6 minutes. Flip and grill to desired doneness, about 4 to 6 minutes. Remove from grill.
In a medium-size saucepan over medium heat, melt the butter then add the rice and cook for 2 minutes, stirring constantly. Add oregano and chicken broth and bring to a boil. Cover and reduce heat to a simmer for 15 minutes. Set aside.
Divide rice into 4 servings, then add cucumbers, tomatoes, onions and olives. Top with a scoop of tzatziki and sprinkle with feta cheese and fresh dill. Place a grilled salmon fillet on top and drizzle with red wine vinegar and olive oil.
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