Best Greek Salad With Grilled Salmon Recipes

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SALMON GREEK SALAD WITH LEMON BASIL DRESSING



Salmon Greek Salad with Lemon Basil Dressing image

Light, fresh and healthy grilled salmon Greek salad recipe. Crisp vegetables are tossed in a tangy lemon basil dressing and topped with flaky salmon.

Provided by Jessica Gavin

Categories     Salad

Time 30m

Number Of Ingredients 20

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)
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 )

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 473 kcal, Carbohydrate 13 g, Protein 32 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 74 mg, Sodium 566 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 25 g, ServingSize 1 serving

GREEK GRILLED SALMON WITH VEGGIES



Greek Grilled Salmon with Veggies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 small zucchini, trimmed and quartered lengthwise
3/4 red bell pepper, quartered
3/4 green bell pepper, quartered
1/2 bunch asparagus, ends trimmed
2 tablespoons olive oil
3/4 cup store-bought Greek vinaigrette
1/2 yellow onion, sliced into thick half-moons
Four 6-ounce skinless salmon fillets
1/2 cup crumbled feta
1/4 cup kalamata olives, roughly chopped
2 tablespoons chopped fresh parsley

Steps:

  • Preheat a grill or grill pan over medium-high heat.
  • Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter.
  • Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed.
  • Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately.

GREEK SALAD WITH GRILLED SALMON



Greek Salad With Grilled Salmon image

Make and share this Greek Salad With Grilled Salmon recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 31m

Yield 4 serving(s)

Number Of Ingredients 16

4 (5 ounce) skinless salmon fillets
salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon of fresh minced garlic
1 teaspoon oregano
olive oil, for brushing on the grill
3 tablespoons red wine vinegar
1/4 cup olive oil
1 head romaine lettuce, torn into pieces
4 small tomatoes, cut into wedges
1 English cucumber, halved lengthwise, sliced crosswise
1/2 cup pitted kalamata olive
1 small red onion, sliced thin
salt and pepper
4 ounces feta cheese
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • To make the salmon: Prepare barbecue for medium-high heat.
  • Sprinkle salmon with salt and pepper. Rub olive oil, minced garlic and dried oregano over salmon to coat well.
  • Once grill is smoking hot, brush grill rack with olive oil and place salmon on the grill.
  • Cook for 4 minutes without lifting or turning salmon. This will help give salmon a good sear of nice grill marks and make it easier to move.
  • Starting at corner of salmon nearest to you, slide a long metal spatula under salmon, turn it over and cook until salmon is just cooked through and all but the very center is opaque.
  • Meanwhile, to make the Greek salad: Place the red wine vinegar in large bowl. Slowly add olive oil and whisk continually to blend. Season vinaigrette to taste with salt and pepper.
  • In large salad bowl, toss lettuce, tomatoes, cucumber, olives and onions with enough vinaigrette to coat. Season salad to taste with salt and pepper.
  • Divide salad among 4 plates. Crumble feta cheese over salads.
  • Top salads with grilled salmon fillets. Sprinkle with parsley.
  • Drizzle some of remaining vinaigrette over salmon, sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 493.1, Fat 32, SaturatedFat 8.3, Cholesterol 91.3, Sodium 586, Carbohydrate 16.2, Fiber 5.7, Sugar 7.5, Protein 36.8

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