Tzatziki Salmon Bowl
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Cold tzatziki over warm grains and pan-seared salmon gives this bowl its contrast in temperature.
Read more
The Greek sauce mixes thick yogurt with cucumber, garlic, lemon, and dill, and the dill cuts through the richness of the fish. Brown rice or quinoa both work as the base, and halved cherry tomatoes add a bright, sweet note.
Ingredients
Instructions
- 1
Finely chop 1/2 cucumber, sprinkle with a little salt, and let it stand for about 10 minutes.
Squeeze it firmly by hand or in a cloth until it no longer drips, so the sauce stays thick.
- 2
Combine 150 g Greek yogurt with the squeezed cucumber, 1/2 teaspoon minced garlic, 5 g chopped dill, and 1 tablespoon lemon juice.
Mix until even, cover, and chill while preparing the bowl.
- 3
Pat 300 g fresh salmon dry with paper towels, then cut it into bite-size pieces.
Season evenly with salt and pepper and let it sit for about 5 minutes so the surface cooks cleanly.
- 4
Heat a pan over medium heat, then add 1 tablespoon olive oil.
Arrange the salmon in one layer without crowding and cook 1 to 2 minutes per side, turning when the edges look opaque and golden.
- 5
Prepare 200 g brown rice or quinoa warm, then spread it evenly in a bowl.
Halve 6 cherry tomatoes and add them with the cooked salmon, keeping the pieces visible for easy eating.
- 6
Add the chilled tzatziki to the bowl just before serving so it stays thick.
Spoon it across the salmon, grain, and tomatoes.
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