At Tuck’s house, we know the struggle of trying to mix up the weeknight dinner routine so that we aren’t eating the same rotation of recipes week after week, all year long. “Bowl” recipes have become a frequent entree in our house for this reason. Once we have a concept in mind, we can mix and match the ingredients based on what we have in the refrigerator and what is in season. Tuck’s dad loves salmon so we try and eat it once a week but alter the flavors so the dinner menu doesn’t feel stale. This week, we did a Mediterranean Salmon Bowl since we are having gorgeous weather and raw vegetables still are appetizing. It’s quick and easy, can be made in 30 minutes. The leftovers make a great lunch on the go the next day, if you have any!
Mediterranean Salmon Bowls
Makes: 4 servings
Cook Time: 15 minutes Total Time: 20 minutes
Ingredients For the Dressing:
- 1/2 cup olive oil
- 1/4 cup mayonnaise
- 1/3 cup red wine vinegar
- 1 tsp dijon mustard
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp red pepper flakes
- 1 large garlic clove, finely chopped
- salt and pepper to taste
Ingredients For The Bowls:
- 4 cups kale, stems removed and finely chopped like confetti
- 2 cups cooked quinoa
- 4- 6 oz salmon fillets
- 1 tbs olive oil
- 1 tbs garlic powder
- 2 tsp each, salt and pepper
- 1 small cucumber, diced
- 1 cup cherry tomatoes, sliced in half
- 1/2 cup kalamata olives
- 1/2 cup red onion, diced
- Preheat the oven to 385 degrees.
- To make the dressing, combine all of the ingredients in a medium sized bowl with the exception of the olive oil, salt, and pepper. Whisk well to combine. Continue to whisk the mixture while drizzling in the olive oil until it is fully absorbed. Season to taste with salt and pepper. Set aside.
- To make the salmon, place the salmon on a cookie sheet that is covered with foil. Brush with 1 tbs olive oil. Season the salmon fillets with the salt, pepper, and garlic powder. Bake in the oven for 13 minutes for a medium cook.
- While the salmon is cooking, prepare the bowls. Mix the quinoa and kale together in a large bowl. Toss with 1/3 to 1/2 of the dressing and mix well to combine. Place in four serving bowls. Top with the cucumbers, tomatoes, red onions, and kalamata olives.
- Once the salmon has finished cooking, remove it from the oven and let it sit for a minute on the pan. Use a knife to gently remove the fillet from the skin, and serve one piece on each kale and quinoa bowl. If you are planning to use any of the recipe for lunch the next day, let the salmon cool completely before adding to the bowls. Use the remaining dressing to drizzle over the salmon and bowl toppings.