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Salt Block Salmon and Tzatziki Bowl 4

Salt Block Salmon and Tzatziki Bowl

Rebecca Huff
Salty Greek Fusion Bowl recipe that will leave you very satisfied!
No ratings yet
Course Bowl series, dinner
Cuisine Mediterranean
Servings 4 people


  • Salt Block, optional


  • 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


  • 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.
Keyword Salmon, salt block
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