An easy to prepare Salmon Salad that's rich in Omega 3 fatty acids and protein, plus low carb veggies to keep you feeling fuller for longer.
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Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
Salmon
4ozSkin on Wild Caught Salmon Fillets
½tspDried Dill
½tspDried Oregano
¼tspGranulated Garlic
Koser Sea Salt and Fresh Ground Black Pepper, to taste
Tahini Yogurt Dressing
½cupPlain non-fat Greek yogurt (or coconut yogurt if dairy-free)
1tbspTahini
1Lemon, juiced
¼tspGround Cumin
¼tspDried Dill
¼tspGranulated Garlic
¼tspCoriander
Kosher Sea Salt and Fresh Ground Black Pepper, to taste
Salad
6cupsChopped Romaine Lettuce
⅓cupThinly Sliced Red Onion
⅓cupKalamata Olives
2ozGoats Cheese or Feta Cheese (cubed)
1cupDiced Cucumber
½cupCherry Tomatoes, halved
1tspRed Wine Vinegar
¼tspDried Oregano
¼tspDried Dill
Kosher Sea Salt and Fresh Ground Black Pepper, to taste
1
Preheat grill to medium high heat and oil the grill grates. While the grill heats, combine all of the spices for the salmon and use a mortar and pestle or the palms of your hands to crush them. Sprinkle evenly over the salmon. Place the salmon flesh side down on the grill and cook for 3-5 minutes per side depending on the thickness. Remove from the grill and rest for several minutes before removing the skin and flaking them apart with a fork.
2
In a small bowl combine all of the ingredients for the dressing and whisk together until smooth. Taste for seasoning then refrigerate until ready to serve.
3
In a medium sized bowl whisk together the red wine vinegar, olive oil, oregano, dill, salt and pepper. Add in the diced cucumber, cherry tomatoes and red onion. Toss to combine.
4
On a large platter or in a serving bowl add the romaine lettuce. Top the lettuce with the cucumber mixture, olives, feta and salmon. Serve with the dressing on the side.
Koser Sea Salt and Fresh Ground Black Pepper, to taste
Tahini Yogurt Dressing
½cupPlain non-fat Greek yogurt (or coconut yogurt if dairy-free)
1tbspTahini
1Lemon, juiced
¼tspGround Cumin
¼tspDried Dill
¼tspGranulated Garlic
¼tspCoriander
Kosher Sea Salt and Fresh Ground Black Pepper, to taste
Salad
6cupsChopped Romaine Lettuce
⅓cupThinly Sliced Red Onion
⅓cupKalamata Olives
2ozGoats Cheese or Feta Cheese (cubed)
1cupDiced Cucumber
½cupCherry Tomatoes, halved
1tspRed Wine Vinegar
¼tspDried Oregano
¼tspDried Dill
Kosher Sea Salt and Fresh Ground Black Pepper, to taste
Directions
1
Preheat grill to medium high heat and oil the grill grates. While the grill heats, combine all of the spices for the salmon and use a mortar and pestle or the palms of your hands to crush them. Sprinkle evenly over the salmon. Place the salmon flesh side down on the grill and cook for 3-5 minutes per side depending on the thickness. Remove from the grill and rest for several minutes before removing the skin and flaking them apart with a fork.
2
In a small bowl combine all of the ingredients for the dressing and whisk together until smooth. Taste for seasoning then refrigerate until ready to serve.
3
In a medium sized bowl whisk together the red wine vinegar, olive oil, oregano, dill, salt and pepper. Add in the diced cucumber, cherry tomatoes and red onion. Toss to combine.
4
On a large platter or in a serving bowl add the romaine lettuce. Top the lettuce with the cucumber mixture, olives, feta and salmon. Serve with the dressing on the side.
