Greek Island Delights: Gluten-Free Tzatziki Salmon Steak & Quinoa Pilaf with Grilled Vegetables

Allergens

Fish (Salmon) - Dairy (Greek yogurt)

Ingredients

• 2 salmon steaks (6 oz each)
• 1 cup quinoa
• 2 cups water
• 1/4 cup olive oil, divided
• 1 lemon, zested and juiced
• 1 cucumber, grated
• 1 cup Greek yogurt
• 1 clove garlic, minced
• Salt and pepper, to taste
• 2 cups mixed vegetables (e.g., bell peppers, cherry tomatoes, zucchini)
• Fresh dill and parsley, chopped

Instructions

1. Prepare the quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until tender and the water is absorbed. Fluff with a fork and set aside.
2. Preheat grill or grill pan on medium high heat. Season salmon steaks with salt and pepper, and drizzle with 2 tablespoons olive oil. Grill for 4 5 minutes per side or until desired doneness is reached.
3. In a bowl, combine lemon zest, lemon juice, cucumber, Greek yogurt, garlic, and remaining olive oil. Season with salt and pepper to taste.
4. Toss mixed vegetables in 1 tablespoon olive oil, season with salt and pepper, and grill alongside the salmon until tender.
5. To serve, place a bed of quinoa pilaf on each plate, top with a salmon steak, spoon tzatziki sauce over the salmon, and surround with grilled vegetables. Garnish with fresh dill and parsley.

Chef’s Insight

To enhance the flavors, allow the salmon to marinate in the lemon juice for 15 minutes before grilling.

Notes

This dish is high in protein and low in carbohydrates, making it a suitable choice for those following a gluten-free or ketogenic diet.