It doesn't matter how many times a week I make this, I ALWAYS LOVE having Greek salad! Maybe it's the Greek side of me, maybe it's that it's made with the freshest ingredients, or maybe it's just that delicious, how could you NOT love it?! Whatever it is, it never gets old especially when I mix it up and top it with grilled chicken, skirt steak or my favorites roasted salmon! When traveling throughout Greece, a traditional Greek salad will not include lettuce. I however do add lettuce, not too much, but enough to add some variety and texture to the dish. Another great flavor to work with is the feta. I almost always use either Bulgarian feta, or goats milk feta cheese that you can pretty much find at most grocery stores. The more authentic feta/goat cheese feta reminds me even more of my travels throughout Greece, and can really take a regular old Greek salad to an extraordinary one! With the salmon, I will buy boneless salmon fillets. I usually buy 6 oz. portions, which seem to work for my family. Regardless of which kind you buy (Coho, Sockeye or pink salmon), make sure they are fresh. I usually ask the salesperson which is the freshest cut and go with that.
- 4 6oz. skinless salmon fillets
- sea salt (to taste)
- freshly ground black pepper (to taste)
- 1 tsp of dried oregano
- coconut oil for cooking
- 5-6 Campari tomatoes (quartered)
- 1 head of romaine lettuce cut into pieces
- 1 small red onion (thinly sliced)
- 1 large english cucumber (sliced down the middle and then sliced crosswise)
- 1 orange pepper (sliced)
- 1/4 pound of goat feta cheese or bulgarian feta (either crumbled or sliced into chunks)
- dried Greek oregano
- sea salt
- extra virgin olive oil
- 1 dozen Greek olives (I use Kalamata)
- lemon juice
- red wine vinegar
- Start by prepping the salad so once the fillets come off, everything will be ready. Combine the tomatoes, onion, pepper and cucumber in a bowl and sprinkle lightly with salt and oregano. Chop lettuce and place in a serving bowl.
- Meanwhile start preparing the salmon fillets. Rinse and pat dry. Rub with salt, pepper and oregano. I use skinless fillets, but if using salmon with the skins, brush the skins lightly with olive oil as well.
- Using a non-stick pan, melt coconut oil and swirl to coat pan. Once the pan is hot over medium-high heat (I usually test by dropping a couple drops of water and once they sizzle, the pan is ready), I put the salmon fillets in the pan and cover.
- Cook until the fish starts to look a little opaque, about 4-5 minutes and then flip over and lower heat.
- Once fish goes in the pan, finish preparing the salad. Add olives and feta to the tomato mixture. Squeeze the juice of 1/2 lemon on top, along with oil and vinegar. Toss. Once all fresh veges, olives and cheese are coated, add to the lettuce bowl and mix throughly again. Sprinkle one last time with salt and oregano before adding fish. ENJOY!!
Yield: Serves 4