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Mediterranean Salmon Bowl Recipe
Ash Tyrrell

Mediterranean Salmon Bowl Recipe

I honestly cannot get enough of this Mediterranean salmon bowl lately because it is the perfect combination of fresh, zesty, and satisfying flavors all in one dish. It reminds me of those breezy summer dinners where you want something light but still filling enough to keep you going.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1.1 lbs Salmon fillets: Aim for about 4 fillets cut into 1-inch cubes because this size ensures they cook quickly and get crispy edges.
  • 1 teaspoon Paprika: This adds a lovely mild smokiness and color to the fish without making it spicy.
  • 1 teaspoon Garlic powder: Using powder here instead of fresh ensures it coats the fish evenly and doesn't burn under the broiler.
  • 1 teaspoon Dried oregano: This is essential for that classic earthy Mediterranean flavor profile we are aiming for.
  • 1 tablespoon Lemon juice: Freshly squeezed is always better than bottled for a brighter cleaner acidity.
  • 1 tablespoon Honey: A touch of sweetness helps caramelize the salmon edges and balances the acidity.
  • 2/3 teaspoon Salt: Sea salt works best here to bring out all the natural flavors of the fish.
  • 1/2 teaspoon Black pepper: Freshly ground pepper adds a nice little kick of heat to the marinade.
  • 1 cup Uncooked white rice: Long-grain white rice is a fluffy neutral base that soaks up the juices perfectly.
  • 2 cups Water: This is standard for cooking the rice but you could swap it for broth for more flavor.
  • 1/2 teaspoon Salt for rice: Don't forget to season your cooking water or the base of your bowl will be bland.
  • 1 Lebanese cucumber: These are superior because they have thinner skins and fewer seeds than regular cucumbers.
  • 2 Medium tomatoes: Look for firm ripe tomatoes that will hold their shape when diced into the salad.
  • 1 Red bell pepper: I prefer red over green for its natural sweetness and vibrant color in the bowl.
  • 1/4 Red onion: Slice this very thinly so it provides a zesty bite without overpowering the other ingredients.
  • 1 tablespoon Olive oil: Use a high-quality extra virgin olive oil for the salad dressing as you will taste it.
  • 1 tablespoon Lemon juice for salad: This acts as the acid in your simple vinaigrette to dress the veggies.
  • 1 cup Greek yogurt: Stick to plain full-fat or 2% Greek yogurt for the richest, creamiest sauce texture.
  • 2 Garlic cloves: Freshly minced garlic is non-negotiable here for that punchy authentic sauce flavor.
  • 1 tablespoon Fresh dill: Fresh herbs are crucial for the sauce; dried dill simply won't have the same brightness.
  • 1 tablespoon Fresh parsley: Chop this finely to add specks of color and a fresh grassy note to the yogurt.
  • 1/2 cup Crumbled feta: Buy a block of feta in brine and crumble it yourself for the best moist texture.

Method
 

  1. Start by cutting your salmon fillets into uniform 1-inch cubes and placing them into a medium-sized mixing bowl. Add the paprika, garlic powder, dried oregano, lemon juice, honey, salt, and pepper to the fish. Toss everything gently until the salmon is thoroughly coated and let it sit for about 10-15 minutes.
  2. Rinse your white rice under cold water several times until the water runs clear to remove excess starch. Combine the rinsed rice, water, and salt in a saucepan and bring it to a boil. Reduce the heat to low, cover tightly, and simmer for 15 minutes before fluffing with a fork.
  3. While the rice is cooking, dice the cucumber, tomatoes, and red bell pepper into bite-sized pieces. Finely slice the red onion and toss all the vegetables in a bowl with olive oil, lemon juice, salt, and pepper. Set this mixture aside to let the flavors meld together while you finish the rest of the cooking.
  4. Preheat your oven's broiler to high and arrange the marinated salmon cubes on a lined baking sheet. Broil them for about 7 to 8 minutes, making sure to flip them halfway through the cooking time. You want them to be opaque and cooked through with slightly crispy, caramelized edges.
  5. In a small bowl, combine the Greek yogurt, minced garlic, chopped fresh dill, and fresh parsley. Stir in the salt and taste the sauce, adjusting the seasoning if you prefer more salt or herbs. This creamy element ties the hot salmon and cold salad together perfectly.
  6. To serve, spoon a generous portion of the fluffy rice into the bottom of your serving bowls. Top the rice with a scoop of the fresh salad and a serving of the hot broiled salmon bites. Finish it off with a dollop of yogurt sauce and a sprinkle of crumbled feta cheese.

Notes

  • I always ensure my salmon is completely dry before adding the oil and spices because moisture prevents that nice crust from forming.
  • I recommend cutting the veggies into very small, uniform pieces so you get a little bit of everything in every single bite.
  • I like to make the yogurt sauce first and let it sit in the fridge for 20 minutes so the garlic and herb flavors really bloom.
  • I find that using a block of feta in brine and crumbling it myself tastes infinitely better and less dry than the pre-crumbled stuff.
  • I sometimes squeeze a little extra fresh lemon juice over the finished bowl right before eating to wake up all the flavors.