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So hey. How do you feel about a grain bowl for lunch every day this week?  Picture this: You prep a saucepan full of kamut, or whatever ancient grain you love.  You broil a pound

Total time

1 minutes




  • 1½ cups kamut or ancient grain
  • 4 (4-6 oz.) filets salmon, skinned
  • ¼ cup extra virgin olive oil (divided)
  • coarse salt and ground black pepper
  • 4 oz Feta (crumbled)
  • 4 oz fresh mozzarella (sliced)
  • 1½ cups cherry tomatoes (sliced)
  • 1½ cups cucumber (sliced)
  • 1 medium avocado, pitted and sliced
  • 1 cup pitted kalamata olives
  • ¼ cup red onion (thinly sliced)
  • e medium lemon
  • ¼ cup fresh basil leaves
  • pinch each crushed red pepper flakes and dried oregano leaves


  1. Prepare kamut or ancient grain according to package directions. Allow to cool. Preheat oven to a low broil. Place salmon on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper. Place under the broiler and cook 5-7 minutes, until salmon flakes easily with a fork. Remove from the oven and allow to cool. To assemble bowls, spoon kamut or other ancient grain into 4 bowls. Place salmon, mozzarella slices and chunks of feta on top of the kamut. Arrange cherry tomatoes, cucumber, avocado, Kalamata olives and red onion on top of cheeses. In a small bowl, whisk together remaining 3 tablespoons of olive oil, zest and juice of lemon and a pinch of salt and black pepper. Drizzle dressing over each bowl and top with fresh basil leaves and a pinch of crushed red pepper flakes and oregano, and an additional pinch of salt and black pepper.
  2. View the recipe instructions at The Gourmet RD

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