Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| For the salmon: | ||
| 4 (5- to 6-oz each) skinless salmon fillets | ||
| Kosher salt and freshly ground black pepper | ||
| 1 tbsp. garlic-infused extra-virgin olive oil | ||
| 1 tsp. dried oregano | ||
| Olive oil, for brushing grill | ||
| For the Greek salad: | ||
| 3 tbsp. red wine vinegar | ||
| ¼ c. extra-virgin olive oil | ||
| Kosher salt and freshly ground black pepper, to taste | ||
| 1 head(s) romaine lettuce, torn into pieces | ||
| 12 oz. assorted heirloom tomatoes (about 4 small), cut into wedges | ||
| 1 English cucumber, halved lengthwise, sliced crosswise | ||
| ½ c. pitted Kalamata olives | ||
| ½ small red onion, very thinly sliced | ||
| 4 oz. feta cheese | ||
| 1 tbsp. chopped fresh flat-leaf parsley, divided |
Directions
- To make the salmon:
- Prepare barbecue for medium-high heat.
- Sprinkle salmon with salt and pepper. Rub garlic oil and dried oregano over salmon to coat well.
- Once grill is smoking hot, brush grill rack with olive oil and immediately place salmon at 2-o’clock position on grill.
- Cook for 4 minutes without lifting or turning salmon. This will help give salmon a good sear of nice grill marks and make it easier to move.
- Starting at corner of salmon nearest to you, slide a long metal spatula under salmon, turn it over and cook until salmon is just cooked through and all but the very center is opaque.
- Meanwhile, to make the Greek salad:
- Place red wine vinegar in large bowl. Slowly add olive oil and whisk continually to blend. Season vinaigrette to taste with salt and pepper.
- In large salad bowl, toss lettuce, tomatoes, cucumber, olives and onions with enough vinaigrette to coat. Season salad to taste with salt and pepper.
- Divide salad among 4 plates. Crumble feta cheese over salads.
- Top salads with grilled salmon fillets. Sprinkle with parsley.
- Drizzle some of remaining vinaigrette over salmon and serve immediately.
Nutrition facts
Servings
630 Calories per serving
Amounts Per Serving
- Total Fat: 48g
- Cholesterol: 105mg
- Sodium: 880mg
- Total Carbohydrates: 14g
- Protein: 36g
Daily Values
0%
Vitamin A 290%
0%
Vitamin C 50%
0%
Iron 15%
0%
Calcium 25%
Recipe Source:
Hy-Vee, Inc.