Name: Greek Salmon Bowls with Creamy Tahini Sauce
Ingredients: 1 English cucumber, sliced into ¼-inch disks; 1.5 cups halved cherry or grape tomatoes (amounts are approximate); 1 tablespoon chopped fresh dill; 1 tablespoon minced chives; ¼ to ⅓ cup finely diced red onion; ⅓ cup olive oil, plus more as needed; 3 teaspoons red wine vinegar (or any vinegar you like); 2 garlic cloves, minced or grated, divided; 4 skinless salmon filets; Salt and pepper, as needed; 2 teaspoons dried oregano; 1 teaspoon garlic powder; ½ cup plain Greek yogurt or mayonnaise; 2 tablespoons tahini; Zest of 1 lemon; Cooked rice, orzo, farro, or couscous for serving

Greek Salmon Bowls with Creamy Tahini Sauce

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Gorgeous, healthy, and utterly delicious, these bowls are a true favorite in My Kitchen Little.

Author: Lauren McDuffie
Yield: 4 servings 1x

Ingredients

Units Scale

1 English cucumber, sliced into 1/4-inch disks
1.5 cups halved cherry or grape tomatoes (amounts are approximate)
1 tablespoon chopped fresh dill
1 tablespoon minced chives
1/4 to 1/3 cup finely diced red onion
1/3 cup olive oil, plus more as needed
3 teaspoons red wine vinegar (or any vinegar you like)
2 garlic cloves, minced or grated, divided
4 skinless salmon filets
Salt and pepper, as needed
2 teaspoons dried oregano
1 teaspoon garlic powder
1/2 cup plain Greek yogurt or mayonnaise
2 tablespoons tahini
Zest of 1 lemon
Cooked rice, orzo, farro, or couscous for serving

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Instructions

Preheat the oven to 425 degrees F. Adjust the oven rack to the top position.
In a large bowl, combine the cucumber, tomatoes, dill, chives, red onion, ⅓ cup olive oil, the vinegar, and half of the minced garlic. Season generously with salt and pepper. Toss and let this marinate as you prepare the salmon and the sauce (the salt will draw extra moisture out of the veggies as they sit, creating a super flavorful sauce/dressing).
Cut the salmon filets into small, bite-sized pieces. I usually get about 10 – 12 out of each filet, give or take. Put the salmon bites onto a baking sheet and toss with some olive oil to coat, a couple TBSP or so. Season with salt and pepper, the oregano and garlic powder. Bake for about 5 minutes and then turn on the broiler to help them char a bit, about 3 to 5 minutes more (doesn’t take long).
Stir together the yogurt, tahini, lemon zest, and the rest of the garlic. Season with salt and pepper, and taste/adjust to your liking. You can add a little bit of water, a teaspoon at a time, until it reaches the consistency you like.
To serve, pile some cooked rice/farro/couscous/orzo into bowls. Top with some salmon bites, followed by some of the salad, and some crumbled feta. Drizzle the salmon with any leftover dressing that has accumulated in the salad bowl and dollop with the tahini cream sauce. Cut the lemon and serve alongside for squeezing, if you like.

Find it online: https://mykitchenlittle.com/2022/08/30/greek-salmon-bowls-with-creamy-tahini-sauce/