Salmon souvlaki bowls

Healthy, quick, easy, full of colour, flavour and texture; you really can’t go wrong with these salmon souvlaki bowls. We love making them with salmon but any other firm fish or even chicken breasts would be great here. Make extra for lunch the next day!

Serves: 4


4 pieces of salmon, pin-boned and skin off

2 tbsp red wine vinegar

4 tbsp olive oil

1 tsp dried oregano

1 tsp smoked paprika

Salt and pepper, to taste

1 cup (200g) quinoa

1 red capsicum, halved, seeds removed and cut into strips

1 yellow capsicum, halved, seeds removed and cut into strips

2 Lebanese cucumbers, halved and cut into thick discs

1 punnet mixed cherry tomatoes, halved

1/2 cup pitted olives

200g feta, cut into cubes

1 tub Fresh Fodder Tzatziki


Place the salmon in a ceramic bowl. In a small jar or jug whisk together the red wine vinegar, olive oil, oregano, paprika and salt and pepper. Pour over the salmon, cover and leave to marinate for at least 15 minutes on the bench or a few hours in the fridge.


Bring a medium-sized saucepan full of salted water to the boil. Add the quinoa and cook for about 15 minutes or until the grains are cooked through. Drain and set aside.


Turn the grill in your oven on to high and set a rack in the oven just beneath it. Transfer salmon pieces on a tray lined with baking paper and cook for 6-7 minutes or until the salmon is starting to caramelise on the surface. Remove from the oven and cover with a little lid of foil while you put the bowls together.


Divide the quinoa between four bowls, top with the capsicums, cucumber, tomatoes, olives and feta. Break the salmon up into large chunks and divide these among the bowls too. Then top with a good dollop of Fresh Fodder Tzatziki and serve.


Note – You can also make this up as one large platter and serve ‘family style’. And if you prefer, use chicken thigh pieces instead of salmon too.

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