Ingredients:

  • 340g (12 oz) salmon fillet, skin removed and sliced into 1 inch strips
  • 15ml (1 tbsp) extra virgin olive oil
  • 5g (1 tsp) dried oregano
  • 2g (½ tsp) garlic powder
  • 1 lemon, zested
  • 3g (½ tsp) sea salt
  • 2g (¼ tsp) cracked black pepper
  • 120ml (½ cup) plain Greek yogurt
  • 15ml (1 tbsp) fresh lemon juice
  • 2 cloves garlic, grated
  • 5g (1 tbsp) fresh dill, finely chopped
  • 10ml (2 tsp) water
  • 300g (2 cups) cooked basmati rice
  • 100g (1 cup) cucumber, diced
  • 50g (¼ cup) red onion, thinly sliced
  • 30g (2 tbsp) feta cheese crumbles

Instructions:

  1. First, pat your 340g of salmon strips completely dry.
  2. In a small bowl, whisk together the 120ml Greek yogurt, 15ml lemon juice, grated garlic, dill, and 10ml water.
  3. Toss the salmon strips in a bowl with 15ml olive oil, 5g oregano, 2g garlic powder, lemon zest, salt, and pepper. Use your hands to make sure every inch of the fish is covered in those aromatics.
  4. Heat your skillet over medium high heat until a drop of water flicked onto it dances and evaporates instantly. Lay the salmon strips in the pan, leaving space between them.
  5. Cook for 2 minutes until the edges are opaque and a golden crust forms. Flip carefully using a thin spatula or tongs.
  6. Cook for another 2 minutes until the fish flakes easily with a fork. The internal temperature should hit 145°F (63°C) for the best texture.
  7. If using pre cooked 300g basmati rice, heat it quickly in the microwave with a damp paper towel over the top.
  8. Divide the rice between two bowls. Top each with the diced cucumber, sliced red onion, and those beautiful seared salmon strips.
  9. Generously drizzle the Bowl with Creamy Garlic Dressing over everything. Sprinkle the 30g of feta cheese crumbles on top for that final salty pop.
  10. The Salmon Strips Rice Bowl with Creamy Garlic Dressing is best enjoyed while the fish is hot and the vegetables are cold. The contrast is what makes it so addictive.