Salt Block Salmon and Tzatziki Bowl
Salty Greek Fusion Bowl recipe that will leave you very satisfied!
Equipment
- Salt Block, optional
Ingredients
- 4 small Salmon filet wild-caught
- oil for adding to the salt block to cook salmon
- 1 large carrot shredded
- 1 14.5 ounce can black-eyed peas
- 1 cup cooked quiona
- 1 small purple onion sliced
- 2 tbsp apple cider vinegar
- 1 avocado diced
- salt and pepper to taste
- 16 ounce baby leafy greens
- 1 cup cherry tomatoes red or yellow
- ¼ cup black olives sliced
Tzatziki Sauce
- 1 cup Greeek yogurt
- 1 medium cucumber peeled, cubed
- ½ tsp garlic minced
- 2 tsp lemon juice
- 1 tbsp fresh dill
- salt and pepper to taste
Balsamic Vinaigrette
- ½ cup olive oil extra-virgin
- 1/4 cup Balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- salt and pepper to taste
Instructions
- Mix sliced red onion with 2 tablespoons of vinegar and set aside to marinade.
- Salt diced cucumber and add to a strainer over a bowl to allow the liquid to drain from them until you're ready to add them to the Tzatziki sauce.
- Mix ingredients for Tzatziki and set aside.
- If using the salt block to cook salmon, heat the salt block first.
- When hot, oil salt block so that the salmon won't stick, while heating, season the salmon.
- Mix ingredients for Balsamic Vinaigrette and set aside.
- Add lettuce to the bottom of a bowl, top with 1/4 of each of the ingredients, including carrots, red onions, avocado, quinoa, and black eyed peas.
- Top with a scoop of Tzatziki and drizzle everything with a bit of balsamic vinaigrette.
Tried this recipe?Let us know how it was!