Kitchen Corner: Mediterranean salmon salad

Published 12:18 pm Tuesday, September 17, 2019

By Ellen Cawood

Kitchen Corner

Maybe it’s because I used to be a picky eater, but it is a rare occasion that I truly crave salad, and for some reason it was all I could think of this week. I frequently make your basic side salad to go with whatever entrée I have prepared, but this week I wanted to salad to be the star of the show. Maybe this recipe will inspire you to get more veggies in your diet!

Email newsletter signup


Salmon Marinade Ingredients: 2 Salmon fillets skin removed, 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of red wine vinegar, 2 tablespoons of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of salt, pepper to taste

Salad Ingredients: Prepared salmon, romaine lettuce, 1 large cucumber, 2 Roma tomatoes, 1 red onion, 1 avocado, black olives, feta cheese.

Instructions: begin by preheating your oven to 450 degrees. Pour all of the salmon marinade ingredients into a mason jar, seal the lid tightly and shake vigorously. Once marinade is thoroughly mixed, place salmon in a baking dish and pour half of the marinade over the salmon. Keep the other half in the refrigerator to use as the dressing for your salad once assembled.

Place salmon in the preheated oven and bake for 12-15 minutes or until cooked through. While the salmon cooks begin assembling your salad. Rinse all vegetables before combining. Chop the romaine lettuce and place in a large bowl. Chop the cucumber and tomatoes into cubes and add to the bowl. Thinly slice the red onion and avocado and add to the bowl. Drain the can of black olives and add to the bowl. Pour remaining marinade over top and toss to evenly coat dressing on ingredients.

To serve place dressed salad on a dish of your choice. Top with the cooked salmon and crumbled feta cheese and enjoy!