Crispy Salmon Bowls with Green Goddess Dressing
These crispy salmon bowls with green goddess dressing will become your latest summertime addiction. Healthy, delicious and loaded with all the goods, this salmon recipe is perfect any night of the week. Jam packed with seasonal veggies like, sweet corn and juicy tomatoes, these bowls are hard to resist.
What’s great, is that you can really make these bowls your own. Be sure to add the delicious green goddess dressing on the top. Plus, this entire salmon recipe comes together in under 30 minutes, making it a great go-to when you’re busy.
About this recipe
For these crispy salmon bowls with green goddess dressing, I used some fatty Scottish salmon. I like using fatty fish especially when grilling. Be sure to keep the skin on the filet, debone it and pat it dry sing a paper towel. You will also want to let your salmon filet rest at room temperature for 15-20 minutes before grilling. Generously season the filet with my homemade seasoning recipe below. Add about 2-3 tablespoons of olive oil to the fish right before grilling. I used a 16 ounce salmon filet which yields four 4 ounce servings.
Grilling tips
Preheat the gas grill to 400 degrees. Place a piece of aluminum foil on the grates. Add the prepared fish skin side down, no need to flip. Cook the fish for 8-10 minutes depending on its thickness. This will give you a medium temperature.
Personally, I like placing a baking steel on my grill grates. This is a flat piece of steel that you can sear / grill on. For easy cleanup, place a sheet of aluminum foil over the baking steel, before adding the fish. If using a baking steel, you will be able to flip the fish to get a crispy sear on both sides.
Green goddess dressing recipe
For the green goddess dressing, I used Fage 0% Greek yogurt. Some recipes call for mayo or sour cream, but I like using Greek yogurt to keep things light. As far as fresh herbs go, I added Thai basil, Italian parsley, and cilantro. However, you can use regular basil, or anything you have on hand. The goal is to combine herbs that will give you a bright fresh flavor. Dill, mint, or even some fresh oregano would taste great in this recipe too.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Store any extra green goddess dressing in a separate airtight container. Tuck any leftover inside of a wrap for a quick and delicious lunch. You can use any leftover dressing on salads, sandwiches or on top of your favorite grilled protein.
Looking for more summer recipes? Try my broccoli cheddar chicken burgers or my caprese grilled chicken paillard.
Crispy Salmon Bowls with Green Goddess Dressing
Ingredients
Green Goddess Dressing
- 1 cup 0% Greek yogurt Fage
- 1 tablespoon olive oil
- 1 clove garlic
- ¼ teaspoon salt
- 2 tablespoons lemon juice fresh squeezed
- ½ small jalapeno with seeds for spice
- ¼ cup packed Thai basil , remove stems
- ½ cup packed Italian parsley , remove stems
- ¼ cup packed cilantro , remove stems
Cilantro Rice
- 1.5 cups cooked white or brown rice, 1/2 cup dry
- ¼ cup packed cilantro , remove stems chop small
- 1 tablespoon lime juice , fresh squeezed
- 1 teaspoon lime zest
- ¼ teaspoon salt
Seasoned Salmon
- 1 lb. Scottish salmon filet , skin on, deboned
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- Pinch black pepper
Optional Additions
- Corn
- Arugula
- Cherry tomatoes
- Lime wedges
- Avocado
Equipment
- gas grill
- 2 plates for fish
- grilling tongs
- baking steel – optional
- aluminum foil
- food processor
- sauce pot for rice
- 2 mixing bowls
Instructions
Prepare the dressing:
- In a food processor combine, yogurt, lemon juice, salt, 1 garlic clove, Thai basil, Italian parsley, cilantro and half of a small jalapeno with seeds for spice. Buzz until well combined. Set dressing aside.
Prepare the rice:
- Cook the rice according to the package. ½ cup dry rice will give you about 1.5 cups cooked rice.
- Add the chopped cilantro, lime juice, lime zest and salt to the rice. Gently toss until it is well combined. Set it aside.
Prepare the salmon:
- Preheat the grill to 400 degrees. Place a sheet of aluminum foil on the grill.
- Mix together the cumin, oregano, onion powder, paprika, salt and pepper in a small mixing bowl. Set it aside.
- Let your salmon filet rest at room temperature for 15 minutes before grilling. Make sure the skin is on, and the filets is deboned.
- Pat the salmon dry using a paper towel or clean kitchen towel.
- Rub the fish with the seasoning.
- Add 2-3 tablespoons of olive oil to the fish on all sides right before you place it on the grill.
- Add the salmon to the grill skin side down, no need to flip.
- Cook the salmon for 8-10 minutes for a medium temperature. This will vary depending on the thickness of your fish.
- Add your corn to the grill as well, turn frequently. Remove after 10 minutes.
- Remove the fish from the grill and set it aside.
Assemble the bowls:
- Grab two bowls, add cilantro rice and arugula to the bottom of each bowl.
- Add about 6-8 ounces of salmon to each bowl.
- Top with sliced tomatoes, grilled corn kernels, sliced avocado, and fresh lime wedges.
- Top with a drizzle of green goddess dressing and enjoy!
