Description
Mediterranean sunshine dances through this crisp cucumber feta salad, blending zesty herbs with creamy cheese and fresh vegetable crunch. Cool Greek-inspired ingredients mingle effortlessly, inviting you to savor summer’s most refreshing culinary embrace.
Ingredients
Scale
Protein:
- 4 (113-170 grams) salmon fillets
- 2 cups mixed greens (arugula, spinach, or kale)
Grains and Vegetables:
- 1 cup uncooked brown rice
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- ½ cup thinly sliced radishes
- 1 avocado, sliced
Seasoning and Dressing:
- 1 tablespoon olive oil (for salmon)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt (for salmon)
- ¼ teaspoon black pepper (for salmon)
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil (for dressing)
- 2 tablespoons water
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt (for dressing)
- ¼ teaspoon black pepper (for dressing)
Instructions
- Carefully rinse the brown rice under cool running water, ensuring thorough cleansing to remove excess starch. Transfer the rice to a medium saucepan and add water with a delicate pinch of salt.
- Bring the rice to a rolling boil, then immediately reduce the heat to its lowest setting. Cover the saucepan with a tight-fitting lid and allow the rice to simmer gently for approximately 40-45 minutes until the grains become perfectly tender and fluffy.
- While the rice cooks, prepare the salmon by patting the fillets completely dry using clean paper towels. Create a fragrant seasoning blend combining smoked paprika, garlic powder, salt, and freshly ground black pepper.
- Gently rub each salmon fillet with a light coating of olive oil, ensuring even coverage. Sprinkle the prepared spice mixture generously over the fish, massaging the seasonings into the surface.
- Position the salmon fillets on a parchment-lined baking sheet, arranging them with ample space between each piece. Slide the sheet into a preheated oven set at 400°F (200°C) for 12-15 minutes, watching for the fish to become flaky and easily separated with a fork.
- Craft the herbed tahini dressing by combining tahini, freshly squeezed lemon juice, olive oil, water, minced garlic, chopped parsley, and dill. Whisk the ingredients thoroughly, adjusting the water quantity to achieve a smooth, pourable consistency.
- Construct the bowls by distributing the fluffy brown rice as a foundational layer. Artfully arrange mixed greens, shredded carrots, crisp cucumber slices, thinly sliced radishes, and creamy avocado pieces atop the rice.
- Gently break the baked salmon into generous, rustic chunks and nestle them into the prepared vegetable-laden bowls. Drizzle the vibrant herbed tahini dressing generously over each serving.
- Serve the bowls immediately, allowing the warm salmon and fresh ingredients to create a harmonious and nutritious meal.
Notes
- Rinse rice thoroughly to remove excess starch, ensuring fluffy and separated grains that won’t clump together.
- Use a fine-mesh strainer when rinsing rice to prevent losing small grains down the drain.
- Choose wild-caught salmon for more sustainable and potentially higher omega-3 content compared to farm-raised options.
- Patting salmon dry before seasoning helps create a crispy exterior and allows spices to adhere better.
- For a vegetarian version, swap salmon with roasted chickpeas or grilled tofu seasoned with similar spices.
- Prep all vegetables ahead of time to streamline the cooking process and reduce overall meal preparation stress.
- Store leftover dressing in an airtight container in the refrigerator for up to 5 days, giving it a quick shake before reusing.
- Experiment with different herbs like mint or cilantro to customize the tahini dressing’s flavor profile.
- Use room temperature ingredients for the dressing to help it blend more smoothly and consistently.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 482
- Sugar: 5 g
- Sodium: 456 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 21 g
- Cholesterol: 75 mg