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Salmon Greek Salad with Lemon Basil Dressing Recipe Info
Total Time: 30 Minutes
Recipe Yields: 4
Ingredient tags: Basil Leaves black pepper cheese cloves garlic cucumber dijon mustard dried oregano honey KOSHER SALT lemon juice lettuce olive oil red bell pepper red onion salmon fillets tomatoes Walnuts
Salmon Greek Salad with Lemon Basil Dressing Recipe
- 16 ounces salmon fillets, (four 4-ounce pieces)
- olive oil, as needed
- kosher salt, as needed
- black pepper, freshly cracked, as needed
- 8 cups lettuce, (romaine, spinach or kale)
- 1 cup tomatoes, chopped
- 1 cup cucumber, diced, ¼-inch thick
- 1/2 cup red onion, thinly sliced
- 1/2 cup red bell pepper, diced, ¼-inch thick
- 4 ounces feta cheese, crumbled
- 1/2 cup walnuts, roughly chopped
Lemon Basil Vinaigrette-
- 1/4 cup lemon juice, plus zest of one lemon
- 1/2 cup olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 2 cloves garlic, minced
- 8 basil leaves, fresh
- 1/2 teaspoon dried oregano, or 1 teaspoon fresh
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly cracked
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-
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.
This recipe was featured on BestRecipeFinder.
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