Name: Greek Salmon Souvlaki Grain Bowl
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 (5-6 oz) skinless salmon fillets, cut into 1.5-inch cubes; 2 tbsp olive oil, divided; 2 tbsp fresh lemon juice; 2 tsp dried oregano; 1 large garlic clove, grated; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper, plus more to taste; 1/2 cup dry bulgur wheat; 1 cup water; 1/2 cup English cucumber, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup Kalamata olives, pitted and halved; 1/4 cup red onion, thinly sliced; 1/2 cup Greek yogurt (2% or whole milk); 1/4 cup cucumber, grated and squeezed dry; 1 tbsp fresh dill, chopped (plus extra for garnish); 1 small garlic clove, minced (for tzatziki); 1 tbsp fresh lemon juice (for tzatziki); 1 tbsp extra-virgin olive oil (for tzatziki); Salt and pepper to taste (for tzatziki); Lemon wedges, for serving

Greek Salmon Souvlaki Grain Bowl

SeededLettuce1130

This Greek Salmon Souvlaki Grain Bowl delivers a fresh, modern take on classic Greek flavors. Succulent, lemony salmon skewers are grilled for a smoky char, then paired with herbaceous bulgur wheat and a vibrant salad of tomatoes, cucumber, and Kalamata olives. Cool, creamy tzatziki and a shower of fresh dill bring everything together for a bowl that's macro-balanced and bursting with sunny, Mediterranean zest. Perfect for a weeknight dinner or a breezy summer meal, it's a feast for the senses—colorful, heart-healthy, and satisfying.

Ingredients

Instructions

Soak wooden skewers in water for 20 minutes if using. Preheat grill or grill pan to medium-high.
In a bowl, whisk 1 tbsp olive oil, 2 tbsp lemon juice, oregano, grated garlic, salt, and pepper. Toss salmon cubes in marinade and let sit while prepping grains and salad.
In a small pot, bring 1 cup water to a boil. Stir in bulgur wheat and a pinch of salt. Cover, reduce heat, and simmer 12 minutes, or until water is absorbed. Remove from heat, fluff with a fork, and let cool. Toss with 1 tbsp olive oil and extra chopped dill if desired.
In a small bowl, combine yogurt, grated cucumber, 1 tbsp dill, minced garlic, 1 tbsp lemon juice, 1 tbsp olive oil, and salt and pepper to taste. Stir well and refrigerate until ready to serve.
Thread marinated salmon cubes onto skewers. Grill 2-3 minutes per side, until charred and just cooked through. Remove and let rest briefly.
In a bowl, mix diced cucumber, cherry tomatoes, olives, and red onion. Drizzle lightly with olive oil and season with salt and pepper.
To assemble: Divide herbed bulgur wheat between two bowls. Top with salmon skewers, tomato-cucumber-olive salad, and a generous dollop of tzatziki. Garnish with extra dill and lemon wedges. Serve immediately.