Greek Salad with Salmon & Lemon Basil Dressing

Prep: 20 mins – Cook: 10 mins – Total Time: 30 mins

Ingredients

Salmon Salad
  • 16 ounces salmon fillets four 4-ounce pieces
  • olive oil as needed
  • kosher salt as needed
  • black pepper
  • 8 cups lettuce romaine, spinach or kale
  • 1 cup tomatoes chopped
  • 1 cup cucumber diced, ¼-inch thick
  • ½ cup red onion thinly sliced
  • ½ cup red bell pepper diced, ¼-inch thick
  • 4 ounces feta cheese crumbled
  • ½ cup walnuts roughly chopped
Lemon Basil Vinaigrette
  • ¼ cup lemon juice plus zest of one lemon
  • ½ cup olive oil
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 2 cloves garlic minced
  • 8 basil leaves fresh
  • ½ teaspoon dried oregano or 1 teaspoon fresh
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper freshly cracked

Directions

Salmon Salad
  • 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.
Lemon Basil Vinaigrette
  • 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.

To Serve
  • 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.

This recipe was first found at http://www.jessicagavin.com. We do not own the recipe or photos, but am grateful for letting us share!

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