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Salmon Souvlaki Bowl Recipe

Salmon Souvlaki Bowl Recipe

SWEAT sweat.com

Salmon Souvlaki Bowl Recipe
Salmon Souvlaki Bowl Recipe

Spring, summer, autumn or winter, this Salmon Souvlaki Bowl is a delicious meal. Grilled salmon combined with zucchini, capsicum, tomato, cucumber and some kalamata olives — it’s a great mixture of flavours and textures. Topped off with a healthy tzatziki, you are going to love this one!

We love healthy bowl recipes! If you love them too, make sure you check out our Vegetarian Rainbow Quinoa Bowl recipe.  

Ingredients (makes 1 serve):
½ tbsp balsamic vinegar
½ lemon, juiced
½ tbsp olive oil
½ garlic clove, crushed
1 tsp fresh dill, finely chopped, plus extra to garnish
½ tsp fresh oregano
½ tsp smoked paprika
sea salt and ground black pepper, to taste
115g salmon fillet, skin removed and deboned
45g pearl couscous, uncooked
½ medium red capsicum, cut into thick strips
¼ medium zucchini, cut into rounds
5 cherry tomatoes, halved
½ medium cucumber, sliced
4 kalamata olives, halved
30g low-fat, salt-reduced feta cheese, cubed
lemon wedge, to serve

Tzatziki:
¼ medium cucumber
50g low-fat plain or Greek yoghurt
lemon, juiced to taste
½ garlic clove, crushed
½ tsp fresh dill, finely chopped
sea salt and ground black pepper, to taste.

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Method:
1. Whisk the balsamic vinegar, lemon juice, 2 teaspoons olive oil, garlic, dill, oregano, paprika, salt and pepper together in a medium bowl.

2. Place the salmon in the bowl and rub with the marinade, ensuring that it is well coated. Cover with plastic film and refrigerate for 10-15 minutes to marinate.

3. Fill a saucepan with water and bring to the boil. Stir in the pearl couscous and simmer over a medium heat for 10-12 minutes until al dente. Drain and set aside.

4. To make the tzatziki, remove the seeds from the cucumber and grate. Squeeze out as much liquid as you can. Place the cucumber, yoghurt, lemon juice, garlic and dill in a small bowl and mix until well combined. Season with salt and pepper, if desired. Cover with plastic film and refrigerate until ready to use.

5. Place the capsicum, zucchini, salt, pepper and remaining oil in a bowl and gently toss, ensuring that all the vegetables are lightly coated.

6. Heat a barbecue grill-plate or chargrill pan over medium-high heat. Grill the salmon for 3 minutes each side or until cooked to your liking. Transfer to a plate and set aside to rest for 2 minutes.

7. While cooking the salmon, add the capsicum and zucchini. Grill for 3-4 minutes each side or until lightly charred and tender. Remove from the heat.

8. To serve, place the couscous in a serving bowl and top with the grilled capsicum and zucchini, salmon, tomatoes, cucumber, olives and feta. Garnish with extra dill. Serve with the tzatziki and a lemon wedge on the side.

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.

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