Greek Salmon Bowl

Without any doubt salmon is always our Go To fish.

Ingredients

Ingredients
Servings:
g
Salmon
g
Rice
ml
Water
tsp
Saffron Threads
Eggplant
Tomato
Cucumber
tsp
Sweet Paprika Powder
tsp
Garlic Powder
g
Skyr Yoghurt
tbsp
Olive Oil
tbsp
Lemon Juice
Salt & Pepper to taste
Fresh Herbs (Cilantro, Parsley, Mint)
Calories
per serving
488
Carbs
24
Protein
43
Fat
23

Instructions

Preparing In The Kitchen
  1. For saffron rice, Take one half of the 1/2 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. Add a second pinch of saffron threads to the mortar. Do not crush these threads.
  2. Pour 60 ml hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavour of the spice. Add this water with the remaining 315 ml to the rice for boiling.
  3. Season each salmon fillet with salt, pepper, sweet smoked paprika and garlic powder.
  4. Place a grilling pan over medium heat and drizzle in olive oil. First place the salmon on the side without the skin and grill for 3-4 minutes, then turn it to the skin side and grill more for 2-3 minutes. Once done, place a side.
  5. In the meantime, slice the eggplant and grill them on few drops of olive oil, just a minute on each side.
  6. In the same pan, grill the tomato which you cut in half.
  7. For the herbal yoghurt, mix skyr yoghurt with lemon juice and chopped mixed herbs. Season with salt and pepper to taste.
  8. After grilling all the ingredients, you are ready to create your bowl.

Preparing In The Kitchen
  1. For saffron rice, Take one half of the 1/2 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. Add a second pinch of saffron threads to the mortar. Do not crush these threads.
  2. Pour 60 ml hot water into the mortar. Let the saffron soak for 5 minutes. This will open up the flavour of the spice. Add this water with the remaining 315 ml to the rice for boiling.
  3. Season each salmon fillet with salt, pepper, sweet smoked paprika and garlic powder.
  4. Place a grilling pan over medium heat and drizzle in olive oil. First place the salmon on the side without the skin and grill for 3-4 minutes, then turn it to the skin side and grill more for 2-3 minutes. Once done, place a side.
  5. In the meantime, slice the eggplant and grill them on few drops of olive oil, just a minute on each side.
  6. In the same pan, grill the tomato which you cut in half.
  7. For the herbal yoghurt, mix skyr yoghurt with lemon juice and chopped mixed herbs. Season with salt and pepper to taste.
  8. After grilling all the ingredients, you are ready to create your bowl.

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