Greek Salad With Blackened Salmon Recipes

GREEK SALMON SALAD RECIPE

Steps:

• Preheat the oven to 425 degrees F and position a rack in the middle.
• Season the salmon. Pat the salmon dry on both sides and season with kosher salt, pepper, and dried oregano. Arrange on a lightly oiled sheet pan and brush the top of the salmon with extra virgin olive oil.
• Bake the salmon in the heated oven for 8 to 12 minutes until it's done and flakes easily (see cook's tip #1 below). Meanwhile, work on the salad and the vinaigrette.
• Prepare the salad. In a large salad bowl, add the lettuce, tomatoes, bell peppers, cucumbers, shallots, and Kalamata olives (don't add the feta yet)
• Prepare the vinaigrette. In the small bowl of a food processor fitted with a blade, add olive oil, lemon juice, garlic, fresh mint, oregano, and paprika. Add a pinch of Kosher salt and black pepper. Blend until well-combined.
• Pour about 1/2 of the vinaigrette over the salad. Toss to combine. Now add the feta cheese blocks on top. (Hold the remaining vinaigrette to dress the salmon later).
• Build your salmon salad bowls. Transfer the salad to 4 serving bowls, top each with 1 fillet of salmon. Drizzle the remaining vinaigrette on top of the salmon. Enjoy!

GREEK SALMON SALAD

Steps:

• Preheat the oven to 375 degrees F.
• Pour olive oil and lemon juice on top of the filet and season with oregano and pepper.
• Place salmon, skin side down, on a non-stick baking sheet.
• Bake for about 20 minutes until salmon is cooked through
• Meanwhile, make the dressing by placing all dressing ingredients in a small bowl and whisking together for a few seconds until dressing emulsifies.
• Next, place lettuce in 2 bowls, along with cucumber, tomatoes, and onion.
• Remove salmon from oven and cut in half. Place one half on each bed of lettuce.
• Top with Kalamata olives and feta cheese. Drizzle desired amount of dressing over entire salad.

GREEK SALAD WITH SALMON

Steps:

• In a small bowl, whisk together all the ingredients for the vinaigrette. Season the vinaigrette with salt and pepper and set it aside.
• In a large bowl. combine all of the vegetables and gently toss together. Pour the Greek vinaigrette over the vegetables, and again, gently toss to coat them. Crumble the feta over the salad and then very gently toss the cheese into the vegetables.
• Taste and adjust for more freshly ground black pepper if desired.
• Place large handful of arugula in a serving bowl. Place a large spoonful of the greek salad on the arugula (or maybe on the side) and a salmon on top.

GREEK SALAD WITH BLACKENED SALMON

Steps:

• To Make The Greek Salad: Chop lettuce. Using a large bowl, add each of the above ingredients in reverse order topping with olives last. Toss and serve with vinaigrette to taste. Refrigerate.
• To Make The Blackened Salmon: Rinse salmon with water and place in a medium sized bowl. Pour orange juice and 1/2 freshly squeezed lime juice over salmon. Cover and allow salmon to sit in refrigerator for 10 minutes.
• In another bowl, mix spices for the blackening rub by combining all dry ingredients and freshly chopped garlic.Remove salmon from bowl and excess liquids. Apply blackening rub to both sides of salmon fillets.
• Preheat oven to 350°F.
• Heat a cast iron skillet on medium-high heat until very hot ; coat with olive oil. Flash fry salmon for about five minutes until browned on both sides.
• Remove skillet from heat, add unsalted butter and sprinkle salmon with brown sugar and 1 tablespoon vinaigrette. Put skillet with salmon in the preheated oven and bake uncovered for 10 minutes.Remove and cool. For added zesty flavor, squeeze remaining lime juice over salmon, if desired.
• Serve salmon with salad.

GREEK SALMON

Steps:

• Place the salmon in a microwave safe plate.
• Mix the olive oil and Greek seasoning.
• Brush the mixture over the fillets.
• Cover tightly.
• Microwave 10 minutes @ 50% power.

BLACKENED SALMON CAESAR SALAD

Steps:

• Combine seasonings in a medium bowl.
• Rinse fish and pat dry. Coat thoroughly with seasonings, pressing into flesh.
• Spray both sides thoroughly with non-stick vegetable spray after coating.
• Cook in a hot nonstick or cast iron skillet, on grill or under broiler for 10 minutes per inch of thickness. Turn halfway through cooking. Set aside to rest.
• Add lettuce, half of Parmesan cheese and slightly more than half of dressing to a large salad bowl. Add croutons and toss gently and thoroughly to evenly coat greens.
• Distribute mixture between 4 serving plates. Top each salad with a piece of salmon, sprinkle with additional cheese and garnish with lemon.
• Grind black pepper over top if desired. Serve with additional dressing if needed.
• Note: I prefer the sizzle of pan frying and using 1 tablespoon each butter and vegetable oil.

BLACKENED SALMON PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Pat salmon dry with paper towels. Coat lightly in 1 tablespoon grapeseed oil. Season with blackened seasoning.
• Heat remaining grapeseed oil in a cast iron skillet over medium heat until it starts to smoke. Be sure to turn on your oven vent. Put salmon in the skillet and cook until it flakes easily with a fork, 4 to 4 1/2 minutes on each side (turning only to flip to the other side). Set salmon aside and let cool while you mix up the pasta salad.
• Combine drained pasta, pineapple, cucumber, onion, olives, broccoli, Brussels sprouts, banana peppers, bell peppers, tomato, and thyme in a large bowl. Mix well. Mix in mayonnaise and salad dressing, adjusting to taste. Flake the salmon and gently fold into the pasta salad.