Discovering a Fresh Favorite
My Favorite is Grilled Salmon Greek Salad and One summer afternoon, I was craving something light and refreshing. I had just returned from the farmers’ market, where I’d picked up some gorgeous, ripe tomatoes and crisp cucumbers. As I strolled through the aisles of my kitchen, I knew I wanted to create a dish that would highlight these fresh ingredients. That’s when the idea for Grilled Salmon Greek Salad came to mind. I imagined a vibrant salad paired with smoky salmon, something that would not only taste amazing but also be good for you.
Perfecting the Salmon
I seasoned the salmon fillets with salt and pepper, then grilled them to perfection. The key to a great grilled salmon is getting that perfect char on the outside while keeping it tender inside. I remember the sizzle as the salmon hit the hot pan, filling my kitchen with a wonderful aroma. The smoky flavor from the grill combined with the fresh, tangy vinaigrette would make this salad stand out. I couldn’t wait to see how it would all come together.
Tossing the Salad
As the salmon cooked, I prepared the Greek salad. I tossed together the cherry tomatoes, cucumbers, feta cheese, and olives, adding a drizzle of zesty vinaigrette. Each ingredient was chosen for its freshness and flavor, and the combination was just as delightful as I had hoped. The colors and textures came alive in the mixing bowl. It was a feast for both the eyes and the taste buds, with the creamy feta and briny olives adding just the right touch.
Serving Up Delight
When it was time to serve, I plated the salad and topped each portion with a perfectly grilled salmon fillet. The result was a dish that looked as good as it tasted. I garnished it with a few fresh herbs and a squeeze of lemon for extra zing. As I took my first bite, I felt a sense of accomplishment. This Grilled Salmon Greek Salad had turned out to be everything I hoped for—a perfect summer meal that was light, healthy, and utterly delicious.
Table of Contents
Chef’s Notes-Grilled Salmon Greek Salad
- For the best flavor and texture, use fresh wild-caught salmon. It will enhance the overall taste of your salad.
- Ensure your nonstick pan is well-heated before adding the salmon to achieve a nice sear. Avoid moving the salmon around while cooking to get a good char.
- Adjust the amount of lemon juice and olive oil to suit your taste preference. If you like it tangier, add more lemon juice.
- Feel free to include other vegetables like bell peppers or red onions for added crunch and color. Just make sure to cut them into bite-sized pieces.
- For those who enjoy a bit of heat, add a pinch of red pepper flakes to the vinaigrette.
- If you prefer a different protein, grilled chicken or tofu can be substituted for the salmon. Adjust cooking times accordingly.
- Garnish the salad with fresh herbs such as parsley or dill to enhance the presentation and flavor.
Grilled Salmon Greek Salad
4
plates15
minutes10
minutes350
kcal25
minutesDive into the vibrant flavors of our Grilled Salmon Greek Salad! This dish combines a tangy Greek salad with perfectly grilled salmon, making it a refreshing and healthy option for any meal. The salad features juicy tomatoes, crisp cucumbers, briny feta, and olives, all tossed in a zesty vinaigrette. Topped with a smoky, seasoned salmon fillet, this salad is both nutritious and delicious. Perfect for summer dinners or light lunches, this recipe is sure to become a favorite!
Ingredients
4 Salmon Fillets about 6 oz each
2 cups Cherry Tomatoes halved
1 large Cucumber diced
1/2 cup Feta Cheese crumbled
1/2 cup Kalamata Olives pitted and sliced
1/4 cup Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 clove Garlic minced
1 teaspoon Dried Oregano
Salt
Pepper
- Alternative Ingredients:
Salmon: Can be replaced with grilled chicken or tofu for a vegetarian option.
Feta Cheese: Substitute with goat cheese or omit for a dairy-free version.
Kalamata Olives: Use green olives or capers as an alternative.
Directions
- Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined. Set aside.
- Grill the Salmon: Preheat a nonstick pan over medium-high heat. Season the salmon fillets with salt and pepper. Grill each fillet for about 4-5 minutes per side until cooked through and slightly charred on the outside.
- Assemble the Salad: In a large mixing bowl, combine the cherry tomatoes, diced cucumber, crumbled feta cheese, and sliced Kalamata olives. Drizzle the prepared vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve: Divide the salad mixture among four plates. Top each plate with a grilled salmon fillet. Garnish with additional herbs if desired and serve immediately.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 10g
- Protein: 30g
- Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 500mg
- Potassium: 800mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 15mg
- Iron: 10mg
FAQ- Grilled Salmon Greek Salad
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely and pat it dry before grilling to ensure it cooks evenly.
What can I use instead of feta cheese if I don’t have any?
Goat cheese is a great alternative if you like a similar tangy flavor. You can also omit the cheese for a dairy-free option.
How long can I store leftovers?
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best to keep the salmon separate from the salad to prevent it from getting soggy.
Can I prepare the vinaigrette in advance?
Absolutely! You can prepare the vinaigrette up to a week in advance and store it in the refrigerator. Just give it a good shake before using.
What side dishes pair well with this salad?
This salad pairs well with a chilled glass of white wine. For a complete meal, consider serving it with a side of crusty bread or a light quinoa salad.
