Greek-Style Salmon Rice Bowls (Print Version)

# Ingredients:

→ For Vinaigrette

01 - 3 tablespoons extra virgin olive oil
02 - 2 tablespoons apple cider vinegar
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon fresh lemon juice
05 - 1/2 teaspoon honey
06 - 1/2 teaspoon oregano
07 - 1/4 teaspoon basil
08 - 1/4 teaspoon garlic powder
09 - Salt and pepper to taste

→ For Bowls

10 - 2 salmon fillets (3 oz each)
11 - 2 cups cooked wild rice
12 - 1/4 cup chopped red onion
13 - 1/4 cup chopped red bell pepper
14 - 1/4 cup chopped cucumber
15 - 1/4 cup cherry tomatoes, quartered
16 - 1/4 cup crumbled feta cheese
17 - 1 tablespoon olive oil

→ Seasonings

18 - 1/2 teaspoon Greek seasoning

# Instructions:

01 - Whisk together olive oil, vinegar, mustard, lemon juice, honey, and seasonings. Set aside.
02 - Season salmon fillets with Greek seasoning. Let come to room temperature.
03 - Heat oil in pan over medium heat. Cook salmon skin-side down 3-4 minutes, flip and cook 2-3 minutes more.
04 - Combine onion, pepper, cucumber, tomatoes, and feta. Toss with half the vinaigrette.
05 - Divide rice between bowls. Top each with salmon, vegetable mixture, and remaining vinaigrette.

# Notes:

01 - Vinaigrette is best after chilling 2 hours
02 - Dressing keeps in fridge up to a week
03 - Can make your own Greek seasoning blend

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