Mediterranean Salmon Salad
Always trying to get more fish into our diet (I don’t think shrimp, scallops, lobster, or other shellfish count, do they?), Laurie came across this easy recipe that uses salmon fillets. As far as fish goes, I think salmon is our favorite.
This recipe comes from https://cafedelites.com/salmon-salad/ One of the things Laurie liked about this recipe is the practicality of the marinade/dressing. Half of it is used to marinate the salmon. The remaining half is used as dressing on the salad.
I’d suggest following the marinade/dressing ingredient amounts fairly closely, and perhaps modify to your liking the second time around. I thought these proportions tasted were perfect.
As far as the salad goes, obviously it’s easy to modify the ingredients and amounts based on personal preferences, and what you have available. I’m not a raw onion fan, so Laurie kept it out of my salad (though I think she may have added onion to hers). Everything else I think is a "must", if you’re trying to go Mediterranean.
What you need:
Salmon Marinade/Salad Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar (optional)
- 1 tablespoon fresh chopped parsley
- 2 teaspoons garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- cracked pepper to taste
- 1 pound skinless salmon fillets
Salad:
- 4 cups Romaine lettuce leaves, washed and dried
- 1 large cucumber diced
- 2 Roma tomatoes diced
- 1 red onion sliced
- 1 avocado sliced
- 1/2 cup feta cheese crumbled
- ⅓ cup pitted Kalamata olives (or black olives), sliced
- Lemon wedges to serve
What to do:
These directions are very easy, here:
https://cafedelites.com/salmon-salad/
Basically you marinate the salmon with half of the marinade/dressing. Pan sear (use a cast iron fry pan if possible) the salmon until cooked to your liking. Make the salad and add the remaining half of the marinade/dressing. Serve with the salmon chunks on top of or beside the salad.
Additions:
Laurie added green olives to the salad.