Greek Salad With Grilled Salmon Recipes

GREEK GRILLED SALMON WITH VEGGIES

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.

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!

SALMON GREEK SALAD WITH LEMON BASIL DRESSING

Steps:

• Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat.
• Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates.
• Once the grill is nice and hot, add the salmon fillets. Cook uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F).
• Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove the skin if still attached.
• In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside.
• Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a blender.
• Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds. Add more salt and pepper as desired.
• Toss salad with enough dressing to coat the ingredients, you will have extra dressing. Evenly divide mixture among four bowls and top with 1 salmon fillet. Drizzle each salmon with more dressing if desired.

GREEK SALMON SALAD

Steps:

• Combine salad greens, roasted vegetables, salmon, almonds and Parmesan. Drizzle with dressing and toss to coat.

GREEK SALMON WITH LEMON AND DILL RECIPE

Steps:

• Mix the extra virgin olive together with the black pepper, the chopped fresh dill, and fresh oregano together in a non-metallic bowl. Stir well then add in the zest and juice of the lemon.
• Place the salmon fillets into the marinade and turn them to coat. Set them aside in the refrigerator for at least 30 minutes and up to 3 hours.
• Once the salmon has marinated, place a heavy paced frying pan or skillet over medium-high heat and allow it to get hot.
• Season the salmon fillets with the salt and then place the salmon presentation side down into the pan.
• Cook undisturbed for 3 minutes. Carefully flip the salmon and cook for a further 3 minutes.

GREEK SALMON SALAD

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.

GREEK SALMON SALAD BOWLS

Steps:

• Season the salmon with a few generous pinches of salt and pepper. Heat the olive oil in a large non-stick sauté pan. Place the salmon filets flesh-side down and cook undisturbed for about 3-4 minutes, or until golden. Flip and cook the other side for about 2-4 more minutes, until the salmon reaches your desired level of doneness and flakes easily with a fork. (Cooking time will also depend on the thickness of the salmon.) Transfer salmon to a clean plate and set aside.
• Combine the arugula, bell pepper, cucumber, red onion, pepitas, feta and cooked salmon in a large mixing bowl. Drizzle evenly with the dressing, then gently toss to combine.
• Serve immediately, topped with the avocado plus extra feta and/or pepitas, for garnish.

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.

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.

GRILLED GREEK SALAD

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.