Greek Salmon Salad
Ingredients
For the Salmon
- 454 g salmon fillet (cut into 4 equal pieces)
- Kosher salt and black pepper
- 5½ teaspoons dried oregano
For Salad
- 227 g hearts of romaine lettuce (chopped)
- 284 g cherry or grape tomatoes
- 1 bell pepper (any colour, cored and sliced into rounds)
- 1 English cucumber (sliced into rounds)
- 2 shallots (sliced)
- Pitted Kalamata olives (to your liking)
- Quality Greek feta blocks (to your liking)
For the Lemon-Mint Vinaigrette
- 120 ml extra virgin olive oil
- 2 large lemons
- 2 garlic cloves (roughly chopped)
- 20 to 30 fresh mint leaves (no stems (about 7 grams or so))
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
For Salmon
- 454 g salmon fillet (cut into 4 equal pieces)
- Kosher salt and black pepper
- Dried oregano (a generous pinch 1 ½ teaspoon or more to your liking)
Instructions
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Preheat the oven to 425 degrees F and position a rack in the middle.
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Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.
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Bake the salmon in the heated oven for 8 to 12 minutes until it's done and flakes easily (see cook's tip #1 below). Meanwhile, work on the salad and the vinaigrette.
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Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don't add the feta yet) Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
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Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).
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Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon. Enjoy!
Notes
Cook's tip #1: When is salmon ready?Check salmon for doneness at the 8-minute mark to make sure you don't overcook it. An instant-read thermometer inserted into the middle of the thickest fillet should register 48.9 °C to 54.4 °C for medium-rare, or 57.2 °C to 62.8 °C for more well-done. Cook time will depend on the thickness of salmon and your oven.
Cook's Tip #2: Grilled Salmon Option.If you prefer to grill the salmon fillets, it's best to keep the skin on. Heat an outdoor gas grill on high (grill is ready when you can hold your hand one inch above the grates for only 1 to 2 seconds.) Spray or brush the grates well with oil (this is important so that the salmon does not stick.) Brush the salmon fillets well with extra virgin olive oil and arrange them on the hot grill skinlessside down first (this way, they’ll get some nice grill marks while the fish is still firm.) Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. DO NOT move the salmon fillets until ready to turn them over. Look for grill marks on the fish, and where the fish is closest to the grill, you should see a small layer of opaque (cooked) flesh. Using tongs and a metal spatula, carefully turn the fish over so it is now skin-side down. Now, turn heat down to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon is ready when it is barely opaque throughout.
Leftovers? It's best to store the baked salmon and salad in separate air-tight containers in the fridge and use within 2 to 3 days.
Visit our shopfor quality extra virgin olive oils (I used Early Harvest in this recipe), and all-natural and organic spices. The Ultimate Mediterranean Spice Bundle is a fan favourite!
Nutrition
**Serving size** 1 serving
**Calories** 474.3 kcal
**Saturated fat** 5 g
**Cholesterol** 62.4 mg
**Sodium** 356.5 mg
**Carbohydrates** 17.8 g
**Fibre** 5.5 g
**Protein** 25.8 g
Imported from Mela.
