Ingredients:

  • 1 lb skinless center-cut salmon fillet, sliced into 1-inch strips
  • 2 tbsp extra virgin olive oil
  • 1 organic lemon, zested
  • 1 tsp dried oregano
  • 2 tbsp fresh dill, finely chopped
  • 0.5 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup Greek yogurt
  • 1 tbsp lemon juice, freshly squeezed
  • 1 clove fresh garlic, grated
  • 0.5 tsp dried dill
  • 2 tsp water
  • 2 cups cooked white rice
  • 0.5 English cucumber, sliced
  • 0.25 cup pickled red onions
  • 1 cup fresh arugula

Instructions:

  1. Pat the salmon strips completely dry with a paper towel to ensure a proper sear.
  2. In a bowl, toss the salmon strips with olive oil, lemon zest, dried oregano, fresh dill, garlic powder, salt, and pepper until evenly coated.
  3. Prepare the creamy garlic dressing by whisking together the Greek yogurt, lemon juice, grated garlic, and dried dill. Add water 1 teaspoon at a time until a drizzling consistency is reached.
  4. Heat a large non-stick or cast iron skillet over medium-high heat. Add the salmon strips in a single layer.
  5. Sear the salmon for 3 minutes per side until golden brown and cooked through. Avoid over-crowding the pan.
  6. Divide the warm cooked rice into two bowls. Top with the salmon strips, sliced cucumber, pickled red onions, and arugula.
  7. Drizzle the creamy garlic dressing over the bowls and serve immediately.