Use what’s in season or in your fridge to create a delicious, nutrient-filled salmon salad bowl you’ll enjoy on repeat.
For the dressing:
- ½ cup clementine juice
- ¼ cup olive oil
- ¼ cup Greek yogurt
- ½ teaspoon sumac
- ½ teaspoon kosher salt
- ¼ teaspoon Dijon mustard
- ¼ teaspoon garlic, pressed
For the Fish:
- 4 (6 – 8 ounce) salmon fillets
- 2 teaspoons and 2 tablespoons olive oil, divided
- 1 tablespoon kosher salt
- 4 teaspoons brown sugar, packed
- 4 teaspoons smoked paprika
- 2 teaspoons garlic powder
For the Bowl:
- Half a head of radicchio, thinly sliced
- 1 container of arugula
- Kosher salt
- 2 cups of grain of your choice; we used quinoa
- 1 cup hummus
- Olive oil
- 1 cup baba ganoush
- 1 clementine
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, peeled and sliced
- 1 cup Kalamata olives, pitted and halved
- Feta, cubed or crumbled
- Marinated red onions
Make the dressing:
- Add the clementine juice to a food processor and while the processor is running slowly add the olive oil to emulsify. Once the mixture looks a little creamy, add the yogurt, sumac, salt, Dijon, and garlic and continue to blend until well mixed. This will be a creamy vinaigrette, but if you prefer a thicker dressing, feel free to add a little more yogurt. Put into a small jar and set aside.
Make the fish and radicchio:
- Mix the salt, brown sugar, smoked paprika, and garlic powder, together.
- Brush a thin layer of olive oil over the flesh of each salmon fillet and sprinkle a quarter of the spice blend over each fillet.
- In a large nonstick pan over medium heat, add 2 tablespoons of olive oil and cook the salmon, flesh side down, until seared and browned, 3 to 4 minutes. Due to the sugar in the spice blend, you want to watch over the salmon to avoid the crust burning. Flip the salmon and cook until done to your liking, or an additional 4 minutes. This will yield a medium-rare salmon with a pink center, but feel free to cook for a minute or two longer if you prefer.
- You don’t want to overcrowd the fish in the pan, so if your pan isn’t large enough to accommodate four pieces of salmon, cook them in two batches. The original 2 tablespoons of oil should be enough for both batches, but you can add a bit more olive oil if needed. Once the fish is done, remove from the pan and set aside.
- Add the sliced radicchio to the remaining oil in the pan and sprinkle with salt. Toss around in the oil for a minute or two, until the radicchio is wilted and slightly caramelized. Remove from the pan and set aside.
Assemble the bowls:
- Add a handful of arugula to a pasta bowl or dinner plate and salt your greens. Add a quarter cup each of hummus, baba ganoush, and your grain of choice, next to the arugula. Drizzle a little olive oil over the hummus and sprinkle with a little sumac.
- Place a salmon fillet over the greens and squeeze a little clementine juice over top. Top the bowl with a quarter of your avocado slices, cherry tomatoes, cucumber, olives, feta, and marinated red onions. Drizzle the dressing over the top. Repeat for three more bowls, then serve and enjoy.
- Serving Size:
- Calories: 1052
- Sugar: 8.9 g
- Sodium: 1292.2 mg
- Fat: 48.6 g
- Carbohydrates: 89.3 g
- Protein: 69.9 g
- Cholesterol: 129 mg
Keywords: Mediterranean, Mediterranean Salmon, salmon bowl, salmon salad