Recent Recipes

Grilled Salmon Salad with Tzatziki-Feta Dressing

This refreshing salad is made even more so with homemade yogurt-cucumber dressing.

1 16-oz wild caught salmon fillet, skin on

1 tbsp olive oil

salt and black pepper

1/4 pound of carrots, peeled and sliced into matchsticks

1 1/2 cups (about 1/4 of a large head) red cabbage, shredded

1/2 pint cherry tomatoes, halved

1/2 cup fresh or frozen corn kernals

1/4 cup Kalamata olives, halved (optional)

5 oz mixed greens

1/2 large cucumber, seeded and diced

6 oz plain yogurt

juice from 1 lemon

1/4 tsp dried dill

1/4 tsp dried mint

1/4 tsp garlic powder

2 oz feta cheese, crumbled

salt and pepper to taste

Preheat the grill to medium-high. Rub salmon with olive oil, and sprinkle with salt and pepper. Place on grill, skin side down, and grill 3-4 minutes, then flip and grill for an additional 3-4 minutes. Skin should peel away easily. Remove from heat and let cool.
To make the dressing: In a small bowl, combine the cucumber, yogurt, lemon juice, spices, feta, and salt and pepper. Set aside.
On each plate, distribute the mixed greens. Top with carrots, red cabbage, cherry tomatoes, corn, and olives.
Place salmon on top of each salad. Spoon 2-3 tablespoons of dressing over each plate.

This recipe was reprinted, with permission, from Welcome to the Table by National Co-op Grocers.

Yield: 4 servings