Salmon Bowl

Ingredients

• 1 pound skinless salmon fillet ((center cut preferred), cut into 1-inch cubes)
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon Aleppo pepper or red pepper flakes
• 1 lemon, (zested and juiced)
• Extra virgin olive oil
• Kosher salt
• 2 to 3 cups cooked basmati rice
• 3 to 4 tablespoons Greek yogurt
• 1 tablespoon Ghee, (melted)
• Extra virgin olive oil
• Kosher salt
• 3 baby bell peppers, (cut into rings)
• 3 green onions, (chopped)
• 1 cup chopped fresh cilantro or parsley
• 1/4 cup chopped sun-dried tomatoes
• Feta cheese, (crumbled, for serving (optional))

Steps

1. 1

   Season the salmon. In a medium mixing bowl, toss the salmon cubes with the oregano, garlic powder, Aleppo pepper, lemon zest, a drizzle of olive oil, and a large pinch of salt. Set aside at room temperature while you crisp the rice.

2. 2

   Season the rice. In a medium mixing bowl, combine the cooked rice, yogurt, and ghee. Mix well until the rice is fully coated.

3. 3

   Crisp the rice. Heat about 2 tablespoons olive oil in a large non-stick pan over medium-high. When the oil is hot, spread the rice mixture across the bottom of the pan. Let it cook for 3 minutes or so undisturbed, then use a wooden spoon to lift up the rice and check the bottom. If it has begun to turn golden brown, toss and spread once more. Manage your heat down to medium to make sure the rice does not burn. Let the rice cook for 2 to 3 minutes at a time, mixing it occasionally with your wooden spoon, and spreading it well, until the majority of the rice is crispy and golden brown (about 10 to 15 minutes in total).

4. 4

   While the rice is cooking, work on the toppings and the salmon. In another non-stick pan, heat 1 tablespoon olive oil over high. Add the bell peppers and onions and season with a pinch of salt. Cook until golden and slightly charred, 3 to 5 minutes. Remove the vegetables to a side plate for now.

5. 5

   Cook the salmon. In the same pan where you cooked the vegetables, heat a little bit more olive oil over medium-high heat until shimmering. Add the salmon cubes, making sure each piece is touching the hot pan directly. Reduce the heat to medium and allow the salmon to cook undisturbed for 4 to 5 minutes, or until the bottom is crispy and the middle flesh is looking more cooked, then turn over and cook for another 1 to 2 minute or so until it flakes easily at the touch of a fork.

6. 6

   Serve. Divide the crispy rice and salmon among 4 bowls. Top with the sauteed vegetables, fresh herbs, feta, and sun-dried tomatoes. If you like, add a drizzle of tahini green goddess dressing, tzatziki, or ladolemono to finish (optional).