Mediterranean Salmon Bowl
ingredients
For The Salmon (Serves 1)
4 oz fresh or frozen salmon filet
1/2 teaspoon Ancient Halaby Middle Eastern Chile Blend
Salt and freshly cracked black pepper, to taste
1 tablespoon extra virgin olive oil
Drizzle of honey, maple syrup, or date syrup
1/2 lemon, juiced and zested
For The Tzatziki (Serves 4-6)
1/2 cup finely chopped cucumber
1 cup whole milk greek yogurt 1 tbsp lemon juice
1 tablespoon extra virgin olive oil
1-2 garlic cloves minced
1/4 teaspoon kosher salt
1-2 tablespoon freshly chopped dill
1 tablespoon freshly chopped mint (optional)
For The Salad (Serves 4-6)
Small radishes, trimmed and thinly sliced (about 10 radishes)
2 Persian cucumbers, trimmed and thinly sliced
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
Salt and freshly cracked black pepper, to taste
1/3 sheep’s milk feta cheese, crumbled
2 cups packed fresh herbs, finely chopped (dill, cilantro, mint, tarragon, chives)
For The Potatos (Serves 3-4)
1 lb mini potato medley
1 tablespoon extra virgin olive oil
Salt and freshly cracked black pepper, to taste
instructions
Coat salmon in spices, oil, and honey. Set aside. Cut potatoes in quarters. In a bowl, mix potatoes with oil and seasonings until well coated.
Add salmon and potatoes to air fryer. For the potatoes, do not overlap, you may need to cook in two batches. Cook salmon and potatoes in air fryer or oven at 400 degrees F for 10-15 minutes OR until fully cooked. Salmon should be flaky; potatoes should be browned and crispy.
While salmon and potatoes are cooking, make your salad and tzatziki. For the salad, add all ingredients to a bowl and toss gently. For the tzatziki, add all ingredients to a medium bowl and mix until well combined.
When salmon and potatoes are done cooking, build your bowl. Add to your bowl: salmon, serving of potatoes, spoonful of tzatziki, and serving of radish cucumber salad. Optional: drizzle with olive oil, lemon juice, feta, etc. Enjoy!
