Dive into this delightful salmon and rice bowl, packed with the goodness of omega-3 rich salmon and the vibrant crunch of fresh vegetables. It's so healthy, delicious, and easy to make, you'll want it on repeat!
boneless, skin-on
cooked
cooked
Preheat your oven to 190°C. Place a small baking tray inside to preheat. In a bowl, mix the poppy seeds, white sesame seeds, black sesame seeds, garlic powder, onion powder, and salt. Set aside.
Smack the baby cucumbers with the side of a knife, then cut them into small chunks. Place them in a sieve set over a bowl and sprinkle with a little salt. Let them sit while you prepare the remaining ingredients.
Finely slice the gherkins and spring onions. Finely chop the dill. Add these to a large bowl along with the cooked rice, cooked quinoa, and the salted cucumber. Crumble in the feta cheese and mix well. Season with the juice of half a lemon and a pinch of salt.
Pat the salmon fillets dry with kitchen paper. Place them skin-side down on a board. Press the prepared everything seasoning mix firmly over the flesh of each salmon fillet, avoiding the skin.
Carefully remove the hot baking tray from the oven and line it with a piece of baking parchment. Place the seasoned salmon fillets, skin-side down, on the parchment. Drizzle a little extra virgin olive oil over the salmon and bake for 7 minutes.
Turn your grill up to high. Transfer the baking tray to the grill and cook the salmon for 2 minutes, or until the top is golden and slightly charred.
Spoon the prepared rice and quinoa salad into serving bowls. Top each bowl with a salmon fillet and a dollop of Greek yoghurt. Serve immediately with a wedge of the remaining lemon.
For an extra flavour boost, lightly toast the sesame and poppy seeds in a dry pan before mixing them with the other seasonings.
If you don't have baby cucumbers, a regular cucumber can be used. Simply deseed it before chopping to reduce excess moisture.
Leftover salmon can be flaked and added to salads or sandwiches the next day for a quick lunch.