Grilled Salmon Greek Salad with Lemon Basil Dressing

Grilled Salmon Greek Salad with Lemon Basil Dressing

By | 2020-04-05T22:32:15-07:00 March 22nd, 2020|0 Comments

Yields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

Salmon Salad
 16 oz Salmon Fillets
 Olive Oil, as needed
 Kosher Salt, as needed
 Black Pepper, as needed
 8 cups Lettuce ( romaine, spinach, or kale)
 1 cup Tomatoes, chopped
 1 cup Cucumber, diced
 ½ cup Red Onion, thinly sliced
 ½ cup Red Pepper, diced
 4 oz Feta, crumbled
 ½ cup Walnuts, roughly chopped
Lemon Basil Vinaigrette
 ¼ cup Lemon Juice
 ½ cup Olive Oil
 1 tbsp Dijon Mustard
 1 tsp Honey
 2 Garlic Cloves, minced
 8 Fresh Basil Leaves
 ½ tsp Dried Oregeno
 ¼ tsp Kosher Salt
  tsp Black Pepper

Salmon Salad
1

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 with the oil.

Once the grill is nice and hot, add the seasoned salmon fillets. Cook salmon 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 skin if still attached.

In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts.
Set aside.

Lemon Basil Vinaigrette
2

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.

Recipe Author or Source
3

https://www.jessicagavin.com/salmon-greek-salad-lemon-basil-dressing/

Ingredients

Salmon Salad
 16 oz Salmon Fillets
 Olive Oil, as needed
 Kosher Salt, as needed
 Black Pepper, as needed
 8 cups Lettuce ( romaine, spinach, or kale)
 1 cup Tomatoes, chopped
 1 cup Cucumber, diced
 ½ cup Red Onion, thinly sliced
 ½ cup Red Pepper, diced
 4 oz Feta, crumbled
 ½ cup Walnuts, roughly chopped
Lemon Basil Vinaigrette
 ¼ cup Lemon Juice
 ½ cup Olive Oil
 1 tbsp Dijon Mustard
 1 tsp Honey
 2 Garlic Cloves, minced
 8 Fresh Basil Leaves
 ½ tsp Dried Oregeno
 ¼ tsp Kosher Salt
  tsp Black Pepper

Directions

Salmon Salad
1

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 with the oil.

Once the grill is nice and hot, add the seasoned salmon fillets. Cook salmon 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 skin if still attached.

In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts.
Set aside.

Lemon Basil Vinaigrette
2

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.

Recipe Author or Source
3

https://www.jessicagavin.com/salmon-greek-salad-lemon-basil-dressing/

Grilled Salmon Greek Salad with Lemon Basil Dressing