Greek Salmon Salad With Tahini Yogurt Dressing Recipes
GREEK SALMON SALAD WITH TAHINI YOGURT DRESSING
Steps:
- Preheat grill to medium high heat and oil the grill grates. While the grill heats, combine all of the spices for the salmon and use a mortar and pestle or the palms of your hands to crush them. Sprinkle evenly over the salmon. Place the salmon flesh side down on the grill and cook for 3-5 minutes per side depending on the thickness. Remove from the grill and rest for several minutes before removing the skin and flaking them apart with a fork.
- In a small bowl combine all of the ingredients for the dressing and whisk together until smooth. Taste for seasoning then refrigerate until ready to serve.
- In a medium sized bowl whisk together the red wine vinegar, olive oil, oregano, dill, salt and pepper. Add in the diced cucumber, cherry tomatoes and red onion. Toss to combine.
- On a large platter or in a serving bowl add the romaine lettuce. Top the lettuce with the cucumber mixture, olives, feta and salmon. Serve with the dressing on the side.
Nutrition Facts : Calories 361 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 33 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 182 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
ROASTED SALMON GREEK SALAD WITH YOGURT SAUCE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
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.
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