Green was the silence, wet was the light, the month of June trembled like a butterfly.
If you’re a fan of wild salmon, here’s a dinner idea that I think you will love- Grilled Salmon Tzatziki Bowls! Loaded up with veggies- cool creamy tzatziki is spooned over fresh grilled salmon and served in a bowl with grains, greens, fresh crunchy veggies and grilled veggies. Healthy and divine! Oh, and did I mention, fast? And to make this even more simple, you could purchase pre-made tzatziki- and save a step. I won’t judge or tell!
I happen to like my homemade tzatziki better than store-bought, so I usually make it while the grill is heating up. It only takes 5 minutes. Quinoa is a fast grain to cook, so that goes on the stove as well while the grill heats up. Once the grill is hot, it really only takes a few minutes. And there’s very little clean up … no sheet-pan to wash, no skillet to scrub, no baking dish to soak- saving much time after dinner I’m finding. Plus, it’s glorious being outside right now. So dust off the grill and get it ready for summer!
Preheat your grill.
Thinly slice or dice the cucumber. Chop up the fresh dill.
Stir it together with yogurt, sour cream, lemon, garlic, salt and pepper ……and voila! Heaven.
Save the left over tzatziki for the week – I know you’ll find a hundred uses.
Once the grilling is done, assemble the Grilled Salmon Tzatziki Bowls.
Baby kale, arugula, little gems, spinach, mesclun or even romaine will work. Give a little drizzle of olive oil and lemon.
Of course you can always leave off the grains and load up on greens and veggies.
For grilled veggies try- eggplant, tomatoes, zucchini, onions, peppers or even asparagus.
For fresh veggies- the sky is the limit – cucumber, tomato, radish, cabbage, grated carrots or beets or sprouts.
Top with the salmon and the tzatziki. Season the plate with salt, pepper and fresh lemon. Scatter with fresh herbs.
Grilled Salmon Tzatziki Bowl
Grilled salmon served over optional quinoa ( or rice) with greens, grilled vegetables, fresh veggies and cucumber tzatziki. Feel free to substitute chicken or tofu for the salmon ( see notes). If going grain free, leave out the quinoa and add more grilled veggies.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2
- Category: Fast and Healthy Dinner
- Method: Grilled
- Cuisine: Mediterranean
- 8-10 ounces salmon ( serves 2)
- olive oil for brushing
- salt and pepper
- one lemon- sliced in half
Tzatziki( serves 6-8)
- ½ cup plain yogurt
- ½ cup sour cream
- 1 garlic clove- finely minced
- 1 tablespoon lemon juice, more to taste
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper ( or regular)
- ⅛ cup fresh chopped dill ( or mint, cilantro or italian parsley – or a mix)
- 1 ½ cups finely sliced or diced cucumber
Optional Bowl Additions:
Cooked Quinoa or rice, arugula or other greens, grilled veggies like tomatoes, eggplant, peppers, or zucchini.
Add any fresh veggies you like- radishes, cucumber, tomatoes, sprouts
Garnish with olive oil, lemon, and fresh herbs.
Preheat heat grill to medium high.
Set 1 cup quinoa or rice to cook on the stove, according to directions. ( Quinoa only takes 15-20 minutes)
Brush salmon with olive oil and season with salt and pepper. Set aside.
Make the the Tzatziki. Place the first 7 ingredients in a medium bowl- all but dill and cucumber. Whisk until smooth. Add cucumber and dill and gently fold in. Taste, and add more lemon if you want.
Place salmon on the grill, along with any other veggies you choose to grill ( brush with olive oil, salt and pepper). Grill salmon on both sides for 3-4 minutes, shorter or longer depending on thickness of the cut. Grill the lemon, open side down, until good grill marks appear. (You will use the grilled lemon to squeeze over the salmon be fore serving.)
When veggies and salmon are done, assemble the 2 bowls.
Divide quinoa among two bowls. Top with a handful of greens. Add any fresh veggies you like and drizzle with a little olive oil and sprinkle with salt. Arrange the grilled vegetables and salmon over top. Squeeze the grilled lemon over the whole bowl. Spoon a few generous spoonfuls of tzatziki over top the salmon. Scatter with fresh dill or other herbs.
Pour your self a glass of white wine. Enjoy.
Feel free to substitute grilled chicken or tofu for the salmon, adjusting grilling times. Leave the grains off if going grain-free and add more grilled veggies.
Try grilling half lemons, using them to garnish the finished dish.
You can also bake the salmon 350 or 375 F 10-15 minutes depending on thickness and desired done-nesss.
The tzatziki serves 6-8, while the bowls serve 2- so you will have extra tzatziki to spoon into wraps and over salads during the week.