Mediterranean Salmon Salad
Prep Time: 15 minutes | Total Time: 15 minutes
Ingredients
- 4 Vital Choice wild salmon fillets (6 ounces each)
- 1/4 cup and 2 tablespoons organic Vital Choice balsamic vinegar
- 1 tablespoon organic Vital Choice extra virgin olive oil
- 1 pound mixed field greens, washed
- 1/2 cucumber, peeled, seeded, halved and sliced thin
- 1/2 red onion, sliced thin
- 2 vine-ripened tomatoes, cut into wedges
- 1 cup cooked grains, chilled (e.g., Israeli couscous, kamut, wheat berries, quinoa)
- 1/4 cup feta cheese, crumbled
- 1/4 cup and 1 tablespoon fresh basil, chopped
- 1/2 cup water
- 2 tablespoons Dijon-style mustard
- 2 cloves garlic, minced
- 1 tablespoon fresh oregano leaves, minced
- 1/4 teaspoon sea salt
- 2 teaspoons sugar
Instructions
- Make balsamic dressing: Place water, balsamic vinegar, mustard, olive oil, 1 tablespoon basil, oregano, sea salt and sugar in a jar. Close lid and shake until well blended. Set aside.
- Preheat grill on medium-high heat. Season salmon filets with salt and pepper. Place the filets on a well-oiled grill and reduce the heat to medium. After 1 1/2 minutes, turn the filets at a 45 degree angle to produce grill hatchmarks. After 1 1/2 minutes, turn the filets over and allow to cook for an additional 1 1/2 minutes. Check for doneness after 6 minutes total - do not overcook. Remove the filets from the grill and set aside to cool. Do not refrigerate.
- Cook grains according to package directions and cool. While the salmon and grains are cooling, prepare the remaining ingredients.
- Once all the ingredients have been prepared, place the greens in a large mixing bowl. Add the cucumber, onion, tomatoes, cooled grains, herbs, feta and toss to combine. Add 3/4 cup of dressing and toss again.
- Divide the salad between four plates and place a chilled fillet on top of the salad, hatch-marked side up.
- Serve with a fresh whole wheat baguette.