How To Make Greek Salmon Salad
A delicious recipe for Greek-inspired salmon salad with a refreshing crunch from fresh vegetables, rounded off with a tart vinaigrette.
Serves:
Ingredients
- 24ozsalmon fillets,skinless
- 1½tbspolive oil
- salt and fresh ground black pepper
- 1headRomaine lettuce,chopped
- 2Roma tomatoes,large, diced
- 1cucumber,peeled and diced
- ½cupred onions,run under sliced, rinse with cool water and drain to remove harsh bite
- 4ozfeta cheese,crumbled, regular or light
- ⅓cupkalamata olives,sliced, optional
For Lemon Dill Vinaigrette:
- ½cupextra virgin olive oil
- ¼cupfresh lemon juice
- 1tbspdijon mustard
- 1tsphoney
- 1½tbspfresh dill,chopped
- 2cloves garlic,medium, minced
- ¾tsporegano
- salt and freshly ground black pepper
Instructions
-
Heat a panini press to moderately high heat or a grill pan over medium-high heat. Brush both sides of salmon lightly with olive oil and season with salt and pepper.
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Spray panini press or grill pan lightly with cooking spray.
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Add salmon to panini press and gently close, allow to cook about 4 to 5 minutes until cooked through. Salmon should flake easily with a fork.
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For the grill pan cook about 4 minutes per side over medium-high heat. Remove from grill and let cool slightly.
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Plate all remaining salad ingredients then top with salmon. Drizzle with vinaigrette and serve immediately.
Lemon Dill Vinaigrette:
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Add all ingredients to a blender and blend until well emulsified. Store in refrigerator.
Nutrition
- Calories: 798.55kcal
- Fat: 63.04g
- Saturated Fat: 14.18g
- Trans Fat: 0.00g
- Monounsaturated Fat: 32.15g
- Polyunsaturated Fat: 10.63g
- Carbohydrates: 18.29g
- Fiber: 5.88g
- Sugar: 7.86g
- Protein: 42.43g
- Cholesterol: 118.78mg
- Sodium: 1280.28mg
- Calcium: 261.28mg
- Potassium: 1312.34mg
- Iron: 3.68mg
- Vitamin A: 738.85µg
- Vitamin C: 27.40mg
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