Description
Discover how to make a delicious Mediterranean Salmon Bowl with this easy recipe. Packed with flavors of the Mediterranean, this dish is a must-try!
Ingredients
Scale
- 1/2 cup clementine juice (120 ml)
- 1/4 cup olive oil (60 ml)
- 1/4 cup Greek yogurt (60 g)
- 1/2 teaspoon (3 ml) sumac
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) Dijon mustard
- 1/4 teaspoon (1 ml) garlic, pressed
- 4 (6 – 8 ounce (198 g)) salmon fillets
- 2 teaspoons (10 ml) and 2 tablespoons (30 ml) olive oil, divided
- 1 tablespoon (15 ml) salt
- 4 teaspoons (20 ml) brown sugar, packed
- 4 teaspoons (20 ml) smoked paprika
- 2 teaspoons (10 ml) garlic powder
- Half a head of radicchio, thinly sliced
- 1 container of arugula
- Salt
- 2 cups (480 ml) of grain of your choice; we used quinoa
- 1 cup (240 ml) hummus
- Olive oil
- 1 cup (240 ml) baba ganoush
- 1 clementine
- 1 avocado, sliced
- 1 cup (240 ml) cherry tomatoes, halved
- 1 cucumber, peeled and sliced
- 1 cup (240 ml) Kalamata olives, pitted and halved
- Beef, cubed or crumbled
- Marinated red onions
Instructions
- Pour the clementine juice into a food processor, and while it is running, gradually pour in the olive oil to form an emulsion. When the mixture appears a bit creamy, add the yogurt, sumac, salt, Dijon, and garlic. Continue blending until everything is fully combined. This creates a creamy vinaigrette; if you prefer a thicker consistency, feel free to add more yogurt. Transfer the mixture to a small jar and set it aside.
- Combine the salt, brown sugar, smoked paprika, and garlic powder in a bowl.
- Lightly coat the surface of each salmon fillet with olive oil and sprinkle each one with a portion of the spice mixture.
- Heat two tablespoons of olive oil in a large nonstick skillet over medium heat. Place the salmon fillets in the pan with the flesh side facing down, cooking them until they are seared and browned, about 3 to 4 minutes. Keep an eye on the crust to prevent burning due to the sugar. Flip the salmon and continue cooking until it reaches your preferred doneness, or about 4 more minutes. For medium-rare, remove the salmon when the center is pink, but cook a bit longer if desired.
- Avoid overcrowding the pan with the salmon; if necessary, cook in two separate batches. The initial two tablespoons of oil should suffice for both batches, but you can add more olive oil if needed. Once the salmon is cooked, take it out of the pan and set it aside.
- Add the sliced radicchio to the leftover oil in the pan and season with salt. Stir it around for a minute or two until it becomes wilted and slightly caramelized. Remove from the pan and set aside.
- Place a handful of arugula on a plate and season with salt. Arrange a quarter cup each of hummus, baba ganoush, and your chosen grain next to the arugula. Drizzle a bit of olive oil over the hummus and sprinkle with some sumac.
- Lay a salmon fillet over the greens and squeeze a touch of clementine juice on top. Garnish the bowl with a portion of avocado slices, cherry tomatoes, cucumber, olives, and marinated red onions. Pour the dressing over everything. Repeat this process for the remaining three bowls, then serve and enjoy.
Notes
- Marinate salmon fillets in spice mixture for at least 30 minutes for a robust flavor.
- Ensure a crispy crust by generously using olive oil when searing the salmon.
- Customize bowl grain choice with options like brown rice or quinoa.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Fat: 25g
- Protein: 25g
Keywords: clementine vinaigrette, smoked salmon fillets, arugula hummus bowl, Mediterranean grain bowl, citrus glazed salmon, radicchio salad