Grilled salmon tzatziki bowl offers great source of protein and lots of flavor.
By JULIE BRINKLEY
This healthy and delicious recipe for grilled salmon tzatziki bowls makes four servings your family (and friends) will absolutely love!
Complete this dish with roasted vegetables and you will have a perfect summertime meal!
WHAT’S IN IT
• 10 ounces salmon
• nonstick pan spray
• ¼ tsp salt
• 1/2 tsp pepper
• one lemon, sliced in half – use 4 tsp juice
TZATZIKI (serves 6-8)
3/4 cup lowfat plain Greek yogurt
1/4 cup sour cream
1 garlic clove, finely minced
2 tsp lemon juice
1/4 tsp kosher salt
¼ tsp 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 or zucchini.
Add any fresh veggies you like radishes, cucumber, tomatoes, sprouts.
Garnish with lemon and fresh herbs.
HOW TO MAKE IT
Preheat skillet 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, everything but dill and cucumber.
Whisk until smooth. Add cucumber and dill and gently fold in.
Place salmon on the grill, along with extra veggies. Grill salmon on both sides for 3-4 minutes, shorter or longer depending on thickness of the cut.
When veggies and salmon are done, assemble four bowls.
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. Spoon a few generous spoonfuls of tzatziki over top of the salmon.
Scatter with fresh dill or other herbs.