Half Baked Harvest Salmon Spinach Food

SALMON SOUVLAKI BOWLS. BY HALFBAKEDHARVEST

Salmon Souvlaki Bowls. by Halfbakedharvest image

A delicious looking recipe from Half Baked Harvest that won't import into Plan to Eat well, so I am copying it here so it does. (I love the Food.com Nutritional calculator!)

Provided by David Hawkins

Categories Low Cholesterol

Time 30m

Yield 4 Bowls, 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb salmon
6 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon paprika
1 tablespoon fresh dill
1 tablespoon fresh oregano
2 garlic cloves
1/2 teaspoon salt
1 teaspoon pepper
1 cup quinoa
2 red peppers
1 zucchini
2 tablespoons olive oil
1 cup cherry tomatoes
2 cucumbers
1/2 cup kalamata olive
4 ounces feta cheese
1 lemon juice

Steps:

In a medium sized bowl combine the lemon juice, olive oil, balsamic vinegar, smoked paprika, dill, oregano, garlic, salt and pepper. Add the salmon and toss well, making sure the salmon is completely coated in the seasonings. Let sit for 10-15 minutes.
Meanwhile, cook the couscous or farro according to package directions.
In a bowl, toss together the red peppers, zucchini, 2 tablespoons olive oil, salt + pepper. Toss well to coat the veggies.
Heat your grill, grill pan or skillet to medium high heat.
Transfer the salmon to the preheated grill and grill for about 3 minutes on each side or until the salmon is cooked to your desired doneness. Remove the salmon from the grill. During the same time, add the bell peppers and zucchini, grill 3-4 minutes per side or until char marks appear. Remove everything from the grill.
To assemble, divide the couscous or farro among bowls and drizzle with lemon juice. Add the grilled veggies, salmon, cherry tomatoes, cucumbers, olives and feta cheese. Dollop with Tzatziki and garnish with fresh herbs.

Nutrition Facts : Calories 628.3, Fat 33.6, SaturatedFat 8.5, Cholesterol 78.9, Sodium 852.6, Carbohydrate 47.3, Fiber 7.4, Sugar 10.7, Protein 36.7

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