Greek Salad With Grilled Salmon Recipes
GREEK SALMON SALAD RECIPE
Easy baked salmon with fresh garden vegetables and bold Greek flavors including feta, kalamata olives, and a bright lemon-mint vinaigrette!
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F and position a rack in the middle.
- 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.
- 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.
- 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.
- 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).
- 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!
Nutrition Facts : Calories 474.3 kcal, Sodium 356.5 mg, SaturatedFat 5 g, Carbohydrate 17.8 g, Fiber 5.5 g, Protein 25.8 g, Cholesterol 62.4 mg, ServingSize 1 serving
GREEK GRILLED SALMON WITH VEGGIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter.
- Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed.
- Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately.
GRILLED GREEK SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 3 romaine hearts in half lengthwise. Brush the cut sides with olive oil and season with salt and pepper. Grill cut-side down over medium-high heat until well marked, 1 to 2 minutes, then flip and cook 1 more minute. Transfer to a cutting board and chop. Toss with Greek salad dressing, chopped tomatoes, sliced red onion and cucumber, kalamata olives and crumbled feta.
GREEK SALAD WITH GRILLED SALMON
Make and share this Greek Salad With Grilled Salmon recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 31m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the salmon: Prepare barbecue for medium-high heat.
- Sprinkle salmon with salt and pepper. Rub olive oil, minced garlic and dried oregano over salmon to coat well.
- Once grill is smoking hot, brush grill rack with olive oil and place salmon on the grill.
- 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.
- 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.
- Meanwhile, to make the Greek salad: Place the red wine vinegar in large bowl. Slowly add olive oil and whisk continually to blend. Season vinaigrette to taste with salt and pepper.
- In large salad bowl, toss lettuce, tomatoes, cucumber, olives and onions with enough vinaigrette to coat. Season salad to taste with salt and pepper.
- Divide salad among 4 plates. Crumble feta cheese over salads.
- Top salads with grilled salmon fillets. Sprinkle with parsley.
- Drizzle some of remaining vinaigrette over salmon, sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 493.1, Fat 32, SaturatedFat 8.3, Cholesterol 91.3, Sodium 586, Carbohydrate 16.2, Fiber 5.7, Sugar 7.5, Protein 36.8
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