I made this recipe one night when I wanted to attempt a healthier dinner after a few days of eating terribly. I found this recipe and thought the idea of a "bowl" for dinner sounded great. Though couscous is not exactly the healthiest thing, it's still better than lots of other options- and this was delicious. I set up a build-it-yourself style dinner with all the bowl condiments in a line and everyone built their bowls how they preferred them. Personally I love tzatziki and would use more than most people, so I made more than the recipe asks for. You can't ruin this recipe and feel free to adjust based on your preferences. The fish turns out very flavorsome and your can grill it to your preferred level of doneness (I like mine still slightly rare on the inside).
Recipe from Half Baked Harvest
For the Salmon:
1 pound fresh salmon, cut into 4 piece
6 tablespoons lemon juice
3 tablespoon olive oil
2 tablespoons balsamic vinegar
1 tablespoon smoked paprika or regular paprika
1 tablespoon fresh dill, shopped
1 tablespoon fresh oregano, chopped
2 cloves garlic, minced or grated
1/2 teaspoon salt
1 teaspoon pepper
For the Bowls:
1 cup dry pearl couscous (can also use farro)
2 red peppers, quartered
1 zucchini, cut into 1/4 inch rounds
2 tablespoons olive oil
1 cup cherry tomatoes, halved
2 Persian cucumbers, sliced
1/2 cup kalamata olives
4-8 ounces feta cheese, crumbled
1 recipe tzatziki
1 lemon (use this for juicing)
In a bowl prepare the salmon marinade by mixing together the lemon juice, oil, vinegar, paprika, dill, oregano, garlic, salt and pepper. Add salmon and cover both sides of the salmon with the marinade mixture. Allow this to sit at room temperature for 15 minutes.
In the meantime, prepare the couscous (or farro) according to the package directions. I usually add a bit of salt or bouillon to the cooking process.
In another bowl, mix together the peppers, zucchini, 2 tablespoons of olive oil, and salt and pepper. Make sure the veggies are evenly coated with oil.
Heat your grill to medium high heat. Remove the salmon from the marinade and grill for 3 minutes per side (or to your preferred level of doneness). If your grill sticks, wrap the salmon in foil before grilling. Add the peppers and zucchini to the grill, grilling for about 4 minutes per side, until these are char marks.
Prepare the bowls by dividing the couscous (or farro) evenly among 4 bowls. Squeeze a bit of lemon juice over each bowl.Add the salmon, grilled peppers and zucchini, tomatoes, cucumbers, olives, and feta. Top with a generous spoonful or tzatziki and enjoy!
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