Greek Salad with Grilled Salmon

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Serving Size: 4
Prep Time:
Total Time:

Salmon

  • 4 (5- to 6-ounces each) skinless salmon fillets
  • Olive oil, for brushing grill
  • 1 tsp dried oregano
  • 1 Tbsp garlic-infused extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  1. Prepare the grill for medium-high heat.
  2. Sprinkle the salmon with salt and pepper. Rub the garlic oil and dried oregano over the salmon to coat well. Once the grill is smoking hot, brush the grill rack with olive oil and immediately place the salmon at the 2-o’clock position on the grill. Cook for 4 minutes without lifting or turning the salmon. This will help give the salmon a good sear of nice grill marks and make it easier to move.
  3. Starting at the corner of the salmon nearest to you, slide a long metal spatula under the salmon, turn it over, and cook until the salmon is mostly opaque, with a rosy center when pierced in the thickest part.

Greek Salad

  • 4 Ounce feta cheese
  • 0.5 small red onion, very thinly sliced
  • 0.5 cup pitted Kalamata olives
  • 1 English cucumber, halved lengthwise, sliced crosswise
  • 12 Ounce assorted heirloom tomatoes (about 4 small), cut into wedges
  • 1 head romaine lettuce, torn into pieces
  • Kosher salt and freshly ground black pepper
  • 0.25 cup extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp chopped fresh flat-leaf parsley, divided
  1. In a large bowl, place the vinegar. Slowly add the olive oil and whisk continually to blend. Season the vinaigrette to taste with salt and pepper.
  2. In a large salad bowl, toss the lettuce, tomatoes, cucumber, olives, and onions with enough vinaigrette to coat. Season the salad to taste with salt and pepper.
  3. To serve: Divide salad among 4 plates. Crumble feta cheese over salads. Top each salad with a grilled salmon fillet. Sprinkle with parsley. Drizzle some of remaining vinaigrette over salmon and serve immediately.

Make-Ahead: The vinaigrette can be made 1 day ahead, stored airtight at room temperature; re-whisk before using. For a chilled grilled salmon salad, the salmon can be grilled 4 hours ahead, cooled, covered, and refrigerated.