Quick, perfectly cooked delicious salmon, crispy vegetables and a brilliant dressing make up this Greek salmon salad recipe. A tasty among all recipes and healthy mediterranean dinner in less than 20 minutes you can serve, filled with nutrition, protein and omega 3.
One of the easiest ways to get a healthy and healthy meal from Monday to Friday without much effort is a large salad with a little added protein. It's a stupid idea on busy nights, and a great way to use what you already have at hand.
Today's salmon salad recipe is one of my last obsessions! It makes a tasty and satisfying dinner with lots of nutrition, protein and omega 3 good for you. And wait to taste the lemon-mint dressing! I've done more to rain on everything.
here are three components for this salad: salmon, fresh salad and dressing. It is easy to do and takes less than 20 minutes!
Ingredients
Salad
8 oz Chopped hearts of romaine lettuce
10 oz cherry or grape tomatoes
1 pepper of any color, prepared and cut into rounds
1 English cucumber sliced into round
2 shallots sliced
Kalamata olives boneless to taste
Quality Greek feta blocks to taste
For lemon and mint dressing
½ cup oil quality extra virgin olive
2 large lemons
2 chopped garlic cloves
about 20-30 fresh mint leaves without stalks (about 7 grams)
1 teaspoon (if wanted double then 2 tablespoons) dried oregano
½ tsp sweet paprika
For salmon
1 lb salmon fillet cut into 4 pieces equa
l kosher salt and black pepper
dried oregano a generous pinch 1 ½ teaspoon or more to your taste
Instructions For Cooking
- Preheat the oven to 425 degrees F and place a shelf in the middle.
- Season the salmon. Dry salmon on both sides and season with kosher salt, pepper and dried oregano. Place in a lightly oiled skillet and brush the top of the salmon with extra virgin olive oil.
- Bake salmon in hot oven for 8-12 minutes until done and scales easily . Meanwhile, work on salad and dressing.
- Prepare the salad. In a large bowl, add lettuce, tomatoes, peppers, cucumbers, shallots and Kalamata olives do not add feta yet
- Prepare the dressing. In the small bowl of a food processor equipped with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano and paprika. Add a pinch of kosher salt and black pepper. Mix until well combined.
- Pour about ½ of the dressing over the salad. Chop to combine. Now add the feta cheese blocks on top. (Keep the remaining dressing to dress the salmon later.)
- Build your salmon salad bowls. Transfer the salad to 4 serving bowls, cover each with 1 salmon fillet. Spray the remaining vinaigrette on the salmon.
How is salmon salad made?
1. Cooking Salmon There is no work on favorite salmon fillets other than a quick seasoning of kosher salt, pepper and dried oregano. Then a quick brush of extra virgin olive oil. In the oven goes for a quick 8-12 minutes (usually start checking on the mark of 8 minutes to avoid cooking too much salmon). Salmon is cooked when it is easy to peel gently (an instant reading thermometer inserted in the middle of the thickest fillet should record 120°F to 130°F for medium-rare, or 135°F to 145°F for rather done).
2. Make the salad.
To save time, while the salmon is cooked, make the salad.
A little bit of a touch on my Greek salad using fresh ingredients like tomatoes, cucumbers, peppers and onions (this time I used shallots, but red onions would work perfectly). And of course, kalmata olives and creamy Greek feta cheese I like to leave my feta in large pieces as they do in Greece.
But I took the liberty of changing the things of my traditional Greek salad by adding lettuce, which is not a typical ingredient. Lettuce here provides a pleasant and sturdy bed for cooked salmon.
3. Make Lemon and Mint Vinaigrette
We have Greek flavor makers already in salad like shallots, olives and feta, but lemon-mint dressing adds the unique, super fresh and bright touch we need. That's really what unites this salad, combining our rich salmon steaks and our crispy salad so well.
What's in the dressing? Extra virgin olive oil, with fresh lemon juice, garlic and lots of fresh mint!
4. Assemble salmon salad bowls
Once you have all three components of this amazing dinner salad, all you have to do is put it together! I like to throw the salad with dressing first. From it, divide the salad into four bowls and garnish with salmon. The grand finale is another drizzle of vinaigrette on salmon.
Can I roast salmon instead?
As I said before, I like to cook my salmon for this salad. It is easy and can be done all year round. But in the summer months it is worth turning on the grill for a little salmon.
If you want to roast (grilled) salmon fillets:
1. Start by preparing the grill... oil grates, etc. and make sure to heat to super high.
2. Season the salmon as directed and brush well with extra virgin olive oil and place it on the hot grill, skinless side at the bottom first (this way they will get beautiful toasting marks while the fish stays firm). Close the lid of the grill. Cook 1-3 minutes on the first side, depending on the thickness of the fillets. DO NOT stir salmon fillets until ready to turn them over.
3. Look for grill marks on fish, and where the fish is closer to the grill, you should see a small layer of opaque (cooked) meat. Using tweezers and a metal spatula, carefully turn the fish so that it is now next to the skin down. Now lower the heat to medium. Close the lid of the grill. Cook for another 2 to 5 minutes, again depending on the thickness of the fillets. Salmon is ready when it is barely opaque in everything.
Tips for preparing and storing meals You can prepare this salad for use at lunch or dinner for no more than 3 days. Some tips for this:
Hold the dressing and store it in a separate container. Add as needed before eating the salad.
Make sure that salmon is stored in a separate section of your meal preparation container (affiliate link) or in a separate container from the royal salad.
It is best to eat cold cooked salmon or closer to room temperature.
Is cold salmon good?
If stored correctly, the salmon can last in the refrigerator (fridge) 2-3 days (daily) after cooking. And actually develops a pleasant texture as it cools, so it is not necessary to warm up the salmon especially for this salad.