YORK, Pa. — Olivia's Greek Salmon Power Bowl packs a punch of energy while still being light enough to enjoy on even the hottest summer days.
A fresh filet of salmon is seared with a Greek Island Herb Blend and served over orzo along with lots of fresh garden veggies and a dollop of Greek yogurt tzatziki.
A Greek espresso topped with frothy afrogala makes up a Mocha Freddo cocktail to give energy levels an extra boost.
Greek Island Herb Blend
Ingredients
1 teaspoon, Greek oregano, dried
1 tablespoon, dried parsley
Pinch, sea salt
Pinch, black pepper
1/2 teaspoon, coriander
1/2 teaspoon, cumin
Directions
Mix all of the ingredients together.
Greek Power Orzo
Ingredients
1 pound, orzo
2 tablespoons, garlic butter
1/2 cup, shallots, diced
4 cups, chicken stock
1 tablespoon, fresh garlic
1/2 cup, black organic chia seeds
1/2 cup, carrots, diced
2 tablespoons, fresh parsley
2 tablespoons, sun dried tomatoes, diced
Directions
Mix all of the ingredients and place them in a baking dish. Bake in an oven preheated to 400 degrees Fahrenheit for approximately 30 minutes. Remove the dish from the oven. Uncover and stir it with a fork. Let the Greek Power Orzo sit for 10 - 15 minutes. Fluff it with a fork and serve.
Greek Salsa
Ingredients
2 - 8-ounce portions of fresh salmon
2 cups, Greek power orzo
1/2 cup, avocado, diced
1 cup, heirloom tomatoes, chopped
1/4 cup, red onion, diced
1/4 cup, olives, pitted and diced
1 tablespoon, fresh garlic, diced
1 tablespoon, feta crumbles
1 cup, extra virgin olive oil
1/2 cup, Euro cucumbers, diced
1/4 cup, scallions, diced
3 tablespoons, fresh parsley, finely diced
1 cup, lemon juice, fresh-squeezed
2 tablespoons, fresh dill, chopped
2 tablespoons, assorted bell peppers, diced
1/2 cup, black organic chia seeds
2 tablespoons, local honey
Directions
Mix all of the ingredients together one hour before serving. Season the salmon with the Island Herb Blend, then chargrill it until the internal temperature reaches 140 degrees Fahrenheit. Serve the fish atop the Greek Power Orzo. Top the dish with Greek Salsa.
This meal is best served with a delicious dollop of Greek yogurt tzatziki.
Cocktail
Mocha Freddo
Ingredients
Blue Chair Bay Mocha Rum Cream
Bantam cold brew coffee
Espresso syrup
Evaporated milk
Directions
Fill a glass with ice. Add the rum, cold brew and syrup. Shake and pour the mixture into a glass. In a separate glass, froth the evaporated milk. Pour the cold foam over cocktail.
