Get creative with this recipe for grilled salmon tzatziki bowl.



By JULIE BRINKLEY


The best part of this recipe for grilled salmon tzatziki bowls is that it can be tweaked to your liking.


Not a fan of salmon? No problem. Try chicken or tofu instead.


This recipe makes four servings, and I promise, you will love it!


To watch a video of how to make these delicious bowls, click here.

WHAT’S IN IT


10 ounces salmon


non-stick pan spray


¼ tsp salt


1/2 tsp pepper


one lemon sliced in half; use 4 teaspoons juice

TZATZIKI


3/4 cup low fat plain Greek yogurt


1/4 cup sour cream

1 garlic clove, finely minced


2 teaspoons lemon juice


1/4 teaspoon kosher salt

¼ teaspoon pepper


⅛ cup fresh chopped dill (or mint, cilantro or Italian parsley)


1 ½ cups finely sliced or diced cucumber


Grilled salmon served over optional cauliflower rice


Optional bowl additions: Arugula or other greens, grilled veggies like tomatoes, eggplant, peppers and zucchini.


Add fresh veggies like radishes, cucumber, tomatoes and sprouts.


Garnish with lemon and fresh herbs.

HOW TO MAKE IT


Preheat heat grill to medium-high.


Spray salmon and season with salt and pepper; set aside.


Make the Tzatziki.


Place the first 7 ingredients in a medium bowl, except dill and cucumber, then whisk until smooth. Add cucumber and dill and gently fold in.

Taste and add more lemon if you want.


When veggies and salmon are done, divide into four bowls.


Top with a handful of greens. Add any fresh veggies you like and sprinkle with salt. Arrange the grilled vegetables and salmon over top.


Squeeze the grilled lemon over the whole bowl. Spoon a few generous spoonfuls of tzatziki over top the salmon.


Note: Substitute grilled chicken or tofu for the salmon, adjusting grilling times.