Salmon Souvlaki Bowls
Well, hello! How is everyone doing? Did you think that I forgot about you? I’m excited to be back!
This summer was filled with quality family time, great friends and a serious dose of relaxation. While I usually do a lot of recipe trial and cooking experimentation over the break, with the goal of stockpiling recipes that I am excited to share with you, this summer my cooking was a bit different. I hate to steal an overused phrase but “Girl Dinner” seems to be an accurate portrayal of my current cooking tendencies. What does that mean? I’ve been making a lot of meals that are more “off the cuff,” vegetarian-leaning and a bit of a combo between purchased + homemade elements. Think sautéed mushrooms from the farmers’ market topped with a runny egg and served with a side of toasted, buttered sourdough bread. It’s a more simple way of cooking. It is the way that I cook for Gary and myself, but also what I leaned in on while the kids were home for the summer. In some ways, it was back to the days when the kids were younger and everyone was coming and going and eating on a different schedule. The recipes that work for us, will likely be perfect if you are driving the after-school carpool struggle bus or the adjusting to a quieter house of just one or two. Of course, I will still share some exotic and more involved recipes but I hope that you’re excited for this lighter, even quicker, approach to some soon to be favorite recipes.
As an example, these Salmon Souvlaki Bowls are the type of dish that I would just throw together but I knew that I wanted to share here so I was intentional in my measurements, ingredients, etc. I mention this because I want you to have the freedom to customize to your liking and take your own shortcuts (I took many, as you will see). For example, I used a side of salmon as opposed to individual fillets because Mattes and Reed were home and I knew that the leftovers would be happily consumed for lunch. I used Cava brand tzatzki, crazy feta and harissa–all of which are crave-worthy but you should feel free to make your own, use any brand available or even replace with a dollop of Greek yogurt, some crumbled feta and your favorite hot sauce. These are customizable bowls meant to simplify your life and make you smile. Enjoy!
Salmon Souvlaki Bowls
Ingredients
Salmon Souvlaki
- 1 side salmon approximately 2-2.5 lbs
- 3/4 c fresh lemon juice
- 1/4 c olive oil
- 1/4 c red wine vinegar
- 2 Tbls smoked paprika or regular paprika
- 2 Tbls fresh dill
- 2 Tbls fresh oregano or 2 tsp dried oregano
- 4 cloves garlic minced or grated
- 1 tsp kosher salt
- 2 tsp freshly ground black pepper
Bowls
- 2 c dry pearl couscous or farro
- 3 Persian cucumbers thinly sliced
- 1 c cherry tomatoes halved
- 1 c kalamata olives pitted and roughly sliced
- 1 c pickled red onions
- crumbled feta or Cava Crazy Feta
- tzatziki (or Greek yogurt) homemade or bought
- harissa or hot sauce
- 1 lemon cut into wedges, for serving
Instructions
Souvlaki Salmon
- Preheat oven to 450F.
- Place salmon, skin-side down, on a baking sheet covered with foil.
- In a measuring cup, combine the lemon juice, olive oil, balsamic vinegar, smoked paprika, dill, oregano, garlic, salt and pepper.
- Pour the marinade over the salmon* and let sit for 15 minutes, occasionally spooning the marinade over the salmon.
Bowls
- Meanwhile, cook the couscous or farro according to package directions.
- Place salmon in the oven and bake for 12-15 minutes, until just cooked through and flaky (or cooked to your liking).
- While the salmon is cooking, assemble your bowl ingredients.
- Once salmon and grain are finished cooking, assemble bowls to your liking.
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September 8, 2025 @ 10:03 am
Definitely sounds delicious