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  • Greek Salad with Grilled Salmon

    Method

    To make the salmon:

    1. Prepare grill for medium-high heat.

    2. Sprinkle salmon with salt and pepper. Rub garlic oil and dried oregano over salmon to coat well.

    3. Once grill is smoking hot, brush grill rack with olive oil and immediately place salmon at 2-o’clock position on grill.

    4. Cook for 4 minutes without lifting or turning salmon. This will help give salmon a good sear of nice grill marks and make it easier to move.

    5. Starting at corner of salmon nearest to you, slide a long metal spatula under salmon, turn it over and cook until salmon is just cooked through and all but the very center is opaque.

    To make the Greek salad:

    1. Place red wine vinegar in large bowl. Slowly add olive oil and whisk continually to blend. Season vinaigrette to taste with salt and pepper.

    2. In large salad bowl, toss lettuce, tomatoes, cucumber, olives and onions with enough vinaigrette to coat. Season salad to taste with salt and pepper.

    3. Divide salad among 4 plates. Crumble feta cheese over salads.

    4. Top each salad with a grilled salmon fillet. Sprinkle with parsley.

    5. Drizzle some of remaining vinaigrette over salmon and serve immediately.

  • Greek Salad with Grilled Salmon

    Prep Time: 10 minutes
    Total Time: 25 minutes
    Serves 4

    Ingredients

    For the salmon:

    4 (5- to 6-oz each) skinless salmon fillets
    Kosher salt and freshly ground black pepper
    1 tbsp garlic-infused extra-virgin olive oil
    1 tsp dried oregano
    Olive oil, for brushing grill

    For the Greek salad:

    3 tbsp red wine vinegar
    1/4 cup extra-virgin olive oil
    Kosher salt and freshly ground black pepper, to taste
    1 head romaine lettuce, torn into pieces
    12 ounces assorted heirloom tomatoes (about 4 small), cut into wedges
    1 English cucumber, halved lengthwise, sliced crosswise
    1/2 cup pitted Kalamata olives
    1/2 small red onion, very thinly sliced
    4 ounces feta cheese
    1 tbsp chopped fresh flat-leaf parsley, divided
     

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