Grilled Greek Salmon Salad

A fun and easy recipe that comes together easily, with little prep work and can be cooked on the BBQ or stovetop. You can add in or take out any salad ingredients to your liking -it’s really that simple.

Ingredients

• One (300 gram / 10oz) Skipper Otto pink salmon fillet, defrosted, skin on or off.
• 1 romaine lettuce heart – cut in half lengthwise
• 2 slices bacon – cooked and chopped
• 1/2 cup chickpeas
• 1/2 cup cherry tomatoes – halved
• 1/4 cup kalamata olives
• 1/4 cup feta cheese
• Tzatziki sauce
• 2 tbsp olive oil – for romaine
• Sweet potato fries – store bought frozen, or make your own
• 1 lemon – quartered
• Greek Style Dressing – see below

Ingredients: Greek Style Dressing

• 1/4 cup extra virgin olive oil
• 3 Tbsp red wine vinegar
• 1 garlic clove – crushed
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon dijon mustard
• 1/2 teaspoon ground black pepper

Directions

1. Combine all Greek Dressing Ingredients together and mix well. Put aside until needed. Note: using a mason jar with a lid and shaking ingredients works well.
2. Preheat BBQ to a medium high heat  – approximately 300F (Note: For this recipe, the fish was cooked on a cast iron griddle on the BBQ, to create a nice crust on both sides of the fish)
3. While BBQ heats up, cook the sweet potato fries as directed on the package. Normally between 15-20 minutes from frozen – less time if you are making from scratch.
4. Pour some of the Greek dressing into a small dish and brush over both sides of the fish.
5. Once the BBQ is ready to go, grill the salmon for about 5 minutes per side, until the internal temperature reaches about 125F/52C . Note: each BBQ varies as does individual preference, so we suggest using a temperature gauge and cook to your liking.
6. Remove salmon and let it rest, covered, for 5 minutes, while you grill the romaine hearts.
7. Brush olive oil on the cut side of the romaine hearts and grill, cut side down for about a minute until slightly charred.
8. To serve: place sweet potato fries on a plate or blow, then chop into bit sized pieces and add the romaine, and any additional toppings you choose (bacon, tomatoes, olives, chickpeas, feta etc).
9. Cut the salmon into bite sized pieces, and drizzle some of the Greek dressing over the dish, as well as small dollops of tzatziki sauce, and squeeze lemon overtop.

Note: Skipper Otto pink salmon was used for this recipe, as it takes on the flavours of the dish perfectly, but you can substitute for any of the other 5 pacific salmon species.

Servings: 2 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram