Greek Salad With Blackened Salmon Recipes

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GREEK SALMON SALAD



Greek Salmon Salad image

Baked salmon atop a healthy, light bed of vegetables bursting with classic Greek flavors and a tangy lemony dressing.

Provided by Heart Healthy Greek

Categories     Main Dish     Side Dish

Time 35m

Number Of Ingredients 17

1 8 ounce salmon filet
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp oregano
5 cups mixed lettuce greens
1 cup diced cucumber
1 cup diced tomato
½ cup diced red onion
½ cup chopped Kalamata olives
½ cup crumbled feta cheese
1 clove garlic minced
2 tbsp pure honey
1 tsp oregano
2 tbsp fresh lemon juice
2 tbsp red wine vinegar
⅓ cup olive oil
Dash of pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Pour olive oil and lemon juice on top of the filet and season with oregano and pepper.
  • Place salmon, skin side down, on a non-stick baking sheet.
  • Bake for about 20 minutes until salmon is cooked through
  • Meanwhile, make the dressing by placing all dressing ingredients in a small bowl and whisking together for a few seconds until dressing emulsifies.
  • Next, place lettuce in 2 bowls, along with cucumber, tomatoes, and onion.
  • Remove salmon from oven and cut in half. Place one half on each bed of lettuce.
  • Top with Kalamata olives and feta cheese. Drizzle desired amount of dressing over entire salad.

Nutrition Facts : Calories 843 kcal, Carbohydrate 34 g, Protein 26 g, Fat 69 g, SaturatedFat 14 g, Cholesterol 80 mg, Sodium 1010 mg, Fiber 5 g, Sugar 25 g, ServingSize 1 serving

BLACKENED SALMON FILLETS



Blackened Salmon Fillets image

Fire up succulent salmon with an exciting blend of Cajun-style spices!

Provided by JEFF CALKINS

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
4 salmon fillets, skin and bones removed
½ cup unsalted butter, melted

Steps:

  • In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
  • Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
  • In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 4.5 g, Cholesterol 166.4 mg, Fat 38.3 g, Fiber 2 g, Protein 37.4 g, SaturatedFat 17.2 g, Sodium 1248.4 mg, Sugar 1.1 g

GREEK SALMON SALAD RECIPE



Greek Salmon Salad Recipe image

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

1 lb Salmon fillet, (cut into 4 equal pieces)
Kosher salt and black pepper
11/2 teaspoon dried oregano
8 oz hearts of Romaine lettuce, (chopped)
10 oz cherry or grape tomatoes
1 bell pepper (any color, cored and sliced into rounds)
1 English cucumber (sliced into rounds)
2 shallots (sliced)
pitted Kalamata olives (to your liking)
Quality Greek feta blocks (to your liking)
1/2 cup Extra virgin olive oil
2 large lemons
2 garlic cloves, (roughly chopped)
20 to 30 fresh mint leaves, (no stems (about 7 grams or so))
1 tsp dried oregano
1/2 tsp sweet paprika
1 lb salmon fillet (cut into 4 equal pieces)
Kosher salt and black pepper
Dried oregano (a generous pinch 1 1/2 tsp or more to your liking)

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 SALAD WITH SALMON



Greek Salad with Salmon image

Imagine your all time favorite Greek Salad with Salmon! This easy dish is bright, flavorful and perfectly filling but light all at the same time!

Provided by Gaby

Categories     Main Course

Time 20m

Number Of Ingredients 15

1 clove garlic (minced)
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
kosher salt and freshly ground black pepper to taste
4 cups roughly chopped ripe tomatoes (I used cherry tomatoes)
2 cups roughly chopped cucumbers (I used persian cucumbers)
2 red or yellow peppers (cut into chunks)
1/2 red onion (thinly sliced)
8 ounces feta (drained and crumbed)
freshly ground black pepper to taste
Baby arugula
1 lb salmon (cut into 4 4-ounce filets)
kosher salt and freshly cracked black pepper
1 tablespoon olive oil

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.

SALMON SALAD



Salmon Salad image

This Greek salmon salad is seared salmon fillets with cucumber, tomato, olives, red onion, avocado and feta cheese, all tossed in a garlic and herb dressing. A lighter meal option that's fresh, colorful and totally delicious!

Provided by Sara Welch

Categories     Salad

Time 35m

Number Of Ingredients 21

1 pound salmon fillets (3-4 ounces each)
1 teaspoon dried italian seasoning
salt and pepper to taste
2 teaspoons olive oil
4 cups romaine lettuce (chopped)
1 cup cherry tomatoes (halved)
1 cup cucumber (quartered and sliced)
1/2 cup kalamata olives (halved)
1/4 cup red onion (thinly sliced)
1/3 cup feta cheese (crumbled)
1/4 cup fresh dill (minced)
1/2 cup green bell pepper (chopped)
1 avocado (peeled, pitted and sliced)
1/4 cup olive oil
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dried oregano
salt and pepper to taste

Steps:

  • Season the salmon fillets with the Italian seasoning, salt and pepper.
  • Heat the 2 teaspoons olive oil in a large pan over high heat.
  • Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
  • While the salmon is cooking, place the lettuce, tomato, cucumber, olives, red onion, feta, dill and bell pepper in a large bowl. Toss gently to combine. Arrange the avocado over the top.
  • In a small bowl, whisk together all the ingredients for the dressing.
  • Let the salmon cool for 5-7 minutes. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.

Nutrition Facts : Calories 405 kcal, Carbohydrate 11 g, Protein 26 g, Fat 25 g, SaturatedFat 6 g, Cholesterol 73 mg, Sodium 481 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving

BLACKENED SALMON CAESAR SALAD



Blackened Salmon Caesar Salad image

Make and share this Blackened Salmon Caesar Salad recipe from Food.com.

Provided by gailanng

Categories     Cajun

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon sugar
2 teaspoons salt
4 (4 ounce) skinless boned salmon fillets
nonstick cooking spray (see note)
2 heads romaine lettuce, cleaned, dried and torn
3/4 cup grated parmesan cheese
1 cup caesar salad dressing (to taste)
2 cups toasted croutons
lemon wedge (to garnish)

Steps:

  • Combine seasonings in a medium bowl.
  • Rinse fish and pat dry. Coat thoroughly with seasonings, pressing into flesh.
  • Spray both sides thoroughly with non-stick vegetable spray after coating.
  • Cook in a hot nonstick or cast iron skillet, on grill or under broiler for 10 minutes per inch of thickness. Turn halfway through cooking. Set aside to rest.
  • Add lettuce, half of Parmesan cheese and slightly more than half of dressing to a large salad bowl. Add croutons and toss gently and thoroughly to evenly coat greens.
  • Distribute mixture between 4 serving plates. Top each salad with a piece of salmon, sprinkle with additional cheese and garnish with lemon.
  • Grind black pepper over top if desired. Serve with additional dressing if needed.
  • Note: I prefer the sizzle of pan frying and using 1 tablespoon each butter and vegetable oil.

BLACKENED SALMON RECIPE



Blackened Salmon Recipe image

This easy and pan seared blackened salmon recipe uses a homemade spice blend for crispy, flavorful fish. Make this 15 minute recipe for a delicious dinner!

Provided by Olivia Ribas

Categories     dinner     Lunch     Main Course

Time 15m

Number Of Ingredients 9

4 salmon fillets
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon black pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish (chopped)

Steps:

  • In a small bowl, add paprika, onion powder, garlic powder, dried, salt and pepper. Mix all together well.
  • Brush ½ tablespoon of olive oil on top of salmon fillets.
  • Sprinkle the spice mix on the flesh side of the salmon only. Using your fingers, tap the spicy mix on top of the salmon (on the flesh side).
  • In a non-stick skillet or cast iron skillet, heat 2 tablespoons of olive oil over medium heat. Wait 2 minutes and then add the salmon fillets and cook for about 3-5 minutes. Time will depend on the thickness of the salmon fillets. Reduce the heat to medium-low and flip the salmon fillets over and cook for more 3-4 minutes.
  • Before serve, garnish with parsley. Serve it with steamed broccoli, mashed cauliflower or roasted veggies. Enjoy!

Nutrition Facts : ServingSize 1 /4, Calories 313 kcal, Carbohydrate 3 g, Protein 32 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 83 mg, Sodium 732 mg, Fiber 1 g, UnsaturatedFat 14 g

BLACKENED SALMON PASTA



Blackened Salmon Pasta image

Blackened salmon served on top of a creamy pasta with a kick of Cajun seasoning.

Provided by fabeveryday

Time 55m

Yield 6

Number Of Ingredients 29

6 (4 ounce) skin-on salmon fillets
2 tablespoons unsalted butter, melted
1 ½ tablespoons ground paprika
1 teaspoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon sea salt
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon ground white pepper
¼ teaspoon dried basil
¼ teaspoon dried thyme
1 (16 ounce) package linguine pasta
1 tablespoon olive oil, or as needed
8 tablespoons unsalted butter, divided
1 (8 ounce) package baby bella mushrooms, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
½ cup finely chopped onion
2 cloves garlic, minced
2 cups half-and-half
1 teaspoon Cajun seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¾ cup grated Parmesan cheese
1 cup cherry or grape tomatoes, halved
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Set salmon fillets on a plate with flesh-sides up; brush the tops with melted butter.
  • Combine paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme for seasoning in a small bowl. Sprinkle seasoning evenly over top of the salmon fillets, then lightly press the spices down onto the fish.
  • Heat a cast iron skillet over medium heat. When the pan is hot, place salmon, flesh-side down, into the skillet. Cook for 2 to 3 minutes, then carefully flip. Continue to cook until salmon flakes easily with a fork, 5 to 6 more minutes. Remove to a plate and keep warm.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Toss with olive oil to keep it from sticking together.
  • Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add mushrooms, bell peppers, onion, and garlic; saute until vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the linguine.
  • Drain the excess liquid from the saucepan. Add remaining 6 tablespoons butter to the pan and reduce heat to medium. Stir in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
  • Pour sauce over the linguine and vegetable mixture. Add tomatoes and toss to combine.
  • Serve pasta in bowls topped with blackened salmon, removing the skin, if desired. Garnish with parsley.

Nutrition Facts : Calories 769.6 calories, Carbohydrate 67 g, Cholesterol 138.3 mg, Fat 39.6 g, Fiber 5.1 g, Protein 39.2 g, SaturatedFat 21.4 g, Sodium 816.1 mg, Sugar 6.5 g

GREEK SALAD WITH BLACKENED SALMON



Greek Salad With Blackened Salmon image

The spot where Greece meets Louisiana. A cast iron skillet works best. It retains the heat from the stove-top flash browning.

Provided by gailanng

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 23

1/2 cup kalamata olive
1/2 cup green olives
2 tomatoes, sliced
1/2 cup feta cheese, crumbled
1/2 red onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/4 cup sliced pepperoncini pepper
1/2 cup thinly sliced cucumber
12 large romaine leaves
seasoned croutons (optional)
artichoke heart (optional)
viniagrette salad dressing (homemade is best)
4 (6 ounce) salmon fillets
2 tablespoons olive oil or 2 tablespoons grapeseed oil
1 tablespoon unsalted butter
1 tablespoon dried parsley
1 tablespoon garlic, chopped
2 -2 1/2 tablespoons blackening seasoning (many recipes on food.com or store-bought)
juice from one lime, divided
1/4 cup orange juice
2 tablespoons brown sugar
1 tablespoon vinaigrette dressing (homemade is best)

Steps:

  • To Make The Greek Salad: Chop lettuce. Using a large bowl, add each of the above ingredients in reverse order topping with olives last. Toss and serve with vinaigrette to taste. Refrigerate.
  • To Make The Blackened Salmon: Rinse salmon with water and place in a medium sized bowl. Pour orange juice and 1/2 freshly squeezed lime juice over salmon. Cover and allow salmon to sit in refrigerator for 10 minutes.
  • In another bowl, mix spices for the blackening rub by combining all dry ingredients and freshly chopped garlic.Remove salmon from bowl and excess liquids. Apply blackening rub to both sides of salmon fillets.
  • Preheat oven to 350°F.
  • Heat a cast iron skillet on medium-high heat until very hot ; coat with olive oil. Flash fry salmon for about five minutes until browned on both sides.
  • Remove skillet from heat, add unsalted butter and sprinkle salmon with brown sugar and 1 tablespoon vinaigrette. Put skillet with salmon in the preheated oven and bake uncovered for 10 minutes.Remove and cool. For added zesty flavor, squeeze remaining lime juice over salmon, if desired.
  • Serve salmon with salad.

Nutrition Facts : Calories 491.3, Fat 27.9, SaturatedFat 8, Cholesterol 101.7, Sodium 836.4, Carbohydrate 21.3, Fiber 4.7, Sugar 13.1, Protein 40.1

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