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Cedar Rapids, Iowa 52401
Mad About Food: Go Greek
This Greek Salmon Salad is not only healthy, but tasty as it bursts with fresh produce
Spring is in full bloom, more people are getting outside to enjoy the weather. Others are out gardening and mowing their lawns or walking the dogs. In any event it’s great to hear the signs of spring bringing the land to life.
This month’s article features a very flavorful, crisp and crunchy salad with an added touch that is baked salmon. Next time I make this I will pan fry the salmon for more texture and flavor but the baked version was delicious as well. I also wouldn’t make this salad too far in advance, especially if you use a more water-based lettuce such as iceberg. If transporting to an event or work, I wouldn’t add the vinaigrette until it’s ready to be served, and I wouldn’t add warm or hot salmon to the salad unless it’s being served immediately.
The colors in this salad make it appealing to the eyes but the aroma from the spices, red wine vinegar and feta cheese are all enhanced by the full fat Greek yogurt dollops. I’ve never been to Greece, but I love their cuisine and this salad would definitely go well with beef, lamb and even gyro meat. Get ready to have your palate thank you with each bite being a whole new experience and flavor explosion.
I used colorful sweet cherry tomatoes for visual and taste effect. The English cucumber is my favorite cucumber as it is pretty and has a delightful mouthwatering crunch. I would not change the red onions. They give the salad so much character and life. The bell peppers add a nice sweet crunch to help balance the acid elements of the salad like the sharp flavor of the Kalamata olives.
I always like to try new things and play around with a few options and I encourage you to do the same.
Now let’s roll up our sleeves, wash our hands, and get started creating our very own version of Greek Salmon Salad.
Reach Michelle Madden at Da Munchie Plug LLC on Facebook.
Recipe
Greek Salmon Salad
Ingredients
For the salmon
1 pound salmon fillets, 3 to 4 ounces each
salt and pepper
1/2 tablespoon avocado or olive oil
For the salad
4 cups chopped romaine lettuce
1 head of baby bib lettuce
1 cup cherry tomatoes, halved
1/2 cup cut green bell pepper
1 cup Kalamata olives
1/2 cup cut English cucumber
1/4 cup thinly sliced red onion
6 ounces feta cheese, crumbled or cubed
1/2 teaspoon dried Italian seasoning
salt and pepper to taste
For the Greek vinaigrette
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1/2 teaspoon oregano
2 cloves minced garlic
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
Directions
Bring the salmon to room temperature and then pat the fish dry with a paper towel. Season the salmon liberally with salt and pepper.
Heat a large pan over medium-high heat. Once hot, add 1/2 tablespoon of avocado or olive oil. Or do like I did and bake at 350 degrees for 15 to 20 minutes wrapped in aluminum foil.
For pan method: Cook the salmon 4 to 5 minutes per side until golden brown and cooked through.
While the salmon is cooking, make the salad and whisk together the dressing.
Let the salmon cool for a bit before starting to assemble the salads. Transfer the salad to bowls, place the salmon fillets over the salad, and then drizzle over the dressing.
Source: Michelle Madden
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