Greek Salmon Bowls - Brooke Offenhauser, '21
Background
My mom and I made this dish for the first time during quarantine, and it quickly became a favorite of ours. It is lovely to eat outside on a Minnesota summer day!
Adapted from Eating Healthy Magazine.
Equipment
Large nonstick skillet
Ingredients
4 (5 oz) skin-on salmon fillets
1/2 tsp dried dill
1/2 tsp dried oregano
1 tsp kosher salt, divided
1 (8 oz.) package haricots verts (or green beans)
3 cups packed baby spinach leaves, finely chopped
1/4 cup + 1 T olive oil
1 1/2 cup cooked quinoa
1/2 cup chopped flat-leaf parsley
1/4 cup lemon juice
1 tsp honey
2 cups halved grape tomatoes
2 cups chopped English cucumber
1/4 cup crumbled feta cheese
Instructions
1) Sprinkle salmon with dill, oregano, and 1/4 tsp salt. Heat 1 T oil in a large nonstick skillet over medium-high heat. Add salmon to the skillet, skin side up. Cook 2-3 minutes per side for medium. Set aside.
2) Fill a large bowl with ice water. Cook haricots verts according to package directions; place in ice water until completely cool, about 1 minute. Pat dry.
3) Toss together spinach, quinoa, and parsley in a bowl. Whisk together lemon juice, honey, and remaining 1/4 cup oil in a small bowl. Add 1/4 cup lemon dressing to spinach mixture; toss to combine.
4) To serve, spoon 3/4 cup spinach mixture into each of the four bowls. Arrange 1/2 cup tomato, 1/2 cup cucumber, and 1/3 cup haricots verts in each bowl in their own little areas. Drizzle with remaining dressing and sprinkle with remaining 3/4 tsp salt. Top each bowl with 1 flaked salmon fillet and 1 T. feta cheese.