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This Greek salmon salad combines tender seared salmon with fresh Mediterranean vegetables and creamy feta cheese, all brought together with a zesty garlic and herb dressing. The contrast of warm salmon against crisp vegetables creates a satisfying meal that's both nutritious and incredibly flavorful.
I first made this salad during a particularly hot summer when turning on the oven seemed unbearable. The combination of fresh vegetables with perfectly seared salmon became an instant favorite in our household, appearing on our table at least twice a month since.
Ingredients
- For the salad:
- Salmon fillets: Choose wild-caught when possible for the best flavor. The rich omega-3 content makes this salad especially nourishing.
- Dried Italian seasoning: This herb blend provides Mediterranean flavor without having to purchase multiple spice jars.
- Romaine lettuce: Offers the perfect crisp base that holds up well to the warm salmon and dressing.
- Cherry tomatoes: Look for bright red ones that yield slightly to pressure for the sweetest flavor.
- Cucumber: Provides refreshing crunch and helps balance the richness of the salmon.
- Kalamata olives: These bring authentic Greek flavor with their distinctive briny taste.
- Red onion: Adds a pleasant bite that complements the other ingredients beautifully.
- Feta cheese: Select a block packed in brine and crumble it yourself for the best texture and flavor.
- Fresh dill: This herb pairs perfectly with salmon and adds bright notes throughout the salad.
- Green bell pepper: Contributes sweet crunch and vibrant color to the final presentation.
- Avocado: Choose one that yields slightly to gentle pressure for perfect creamy texture.
- For the dressing:
- Olive oil: Use extra virgin for the most robust flavor in this no-cook dressing.
- Dijon mustard: Acts as an emulsifier while adding depth to the dressing.
- Red wine vinegar: Provides tangy acidity that brightens the entire dish.
- Lemon juice: Enhances the flavor of the salmon while adding citrus notes.
- Dried herbs and seasonings: Create a perfect flavor base that ties the entire salad together.
Step-by-Step Instructions
- Season the Salmon:
- Pat salmon fillets completely dry with paper towels before seasoning thoroughly with Italian herbs, salt, and pepper. Press the seasonings gently into the flesh to ensure they adhere during cooking.
- Sear to Perfection:
- Heat oil in a heavy skillet until it shimmers but doesn't smoke. Place salmon skin side down if skin is attached and cook undisturbed for 4 minutes until a golden crust forms. Flip carefully using a fish spatula and cook another 2-3 minutes for medium doneness.
- Prepare the Base:
- While salmon cooks, combine lettuce, tomatoes, cucumber, olives, red onion, feta, dill, and bell pepper in a large bowl. Toss ingredients gently to avoid bruising the vegetables. The varied textures create an interesting eating experience with each bite offering something different.
- Make the Dressing:
- Whisk oil, mustard, vinegar, lemon juice, and seasonings vigorously until the mixture emulsifies and becomes slightly thickened. Taste and adjust seasonings as needed, remembering the feta will add saltiness to the final dish.
- Rest and Assemble:
- Allow cooked salmon to rest for 5-7 minutes to redistribute juices. Fan avocado slices over the prepared salad, then place the rested salmon on top. The warm fish will slightly wilt the lettuce beneath it creating the perfect temperature contrast.
- Dress and Serve:
- Drizzle dressing evenly over the entire salad just before serving. For a beautiful presentation, finish with an extra sprinkle of feta and fresh dill.
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The kalamata olives are truly the secret star of this salad. While my children initially picked them out, I discovered that chopping them finely and incorporating them into the dressing converted even my pickiest eater. Their briny flavor permeates the salad and creates that authentic Greek restaurant experience right at your dinner table.
Storing Leftovers
This salad can be stored in portions for excellent meal prep lunches. Keep the components separate with the salmon, avocado and dressing in individual containers away from the vegetables until ready to eat. The undressed salad base will keep for up to 3 days in the refrigerator in an airtight container with a paper towel tucked inside to absorb excess moisture. The cooked salmon remains delicious for up to 2 days refrigerated. For best results, bring the salmon to room temperature before adding it to your salad rather than eating it cold from the refrigerator.
Ingredient Substitutions
This recipe adapts beautifully to what you have on hand. Grilled chicken or shrimp can replace the salmon for equally delicious results. Spinach or mixed greens work well instead of romaine lettuce. No feta? Goat cheese provides a similar tangy creaminess. For a dairy-free version, simply omit the cheese or add extra avocado for richness. The fresh dill can be replaced with basil or parsley if preferred. For a more substantial meal, add cooked quinoa or orzo pasta to transform this into a complete grain bowl.
Serving Suggestions
For a complete Mediterranean feast, serve this salad with warm pita bread and a side of hummus. A chilled glass of crisp white wine like Assyrtiko or Sauvignon Blanc makes the perfect pairing. This salad also works beautifully as part of a larger spread for entertaining. Consider adding a platter of Greek meatballs (keftedes), stuffed grape leaves, or a simple Greek lemon soup (avgolemono) to create an impressive dinner party menu that feels special but comes together with minimal effort.
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Frequently Asked Questions
- → Can I use a different type of fish?
Yes, you can substitute with other fish like trout or halibut, but the cooking times may vary.
- → What can I use instead of feta cheese?
You can replace feta with goat cheese, blue cheese, or even shredded parmesan for a different flavor profile.
- → Can I make this salad ahead of time?
You can prep the vegetables and dressing in advance, but cook the salmon and add the avocado right before serving for the best texture.
- → Is there a substitute for red wine vinegar in the dressing?
Yes, you can use apple cider vinegar, white wine vinegar, or even freshly squeezed lemon juice.
- → How can I make the salad lower in calories?
Use less olive oil in the dressing and reduce the amount of feta and avocado. Opt for lighter protein options like poached fish.