Greek Salad With Salmon Recipes

GREEK SALAD WITH SALMON

Steps:

• In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
• In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
• Taste and adjust for more freshly ground black pepper if desired.
• Place large handful of arugula in a serving bowl. Place a large spoonful of the greek salad on the arugula (or maybe on the side) and a salmon on top.

GREEK SALMON SALAD RECIPE

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!

ROASTED SALMON GREEK SALAD WITH YOGURT SAUCE

Steps:

• For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
• Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.
• For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
• For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.
• Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.

GREEK SALAD WITH GRILLED SALMON

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.