Grilled Salmon Salad with Tzatziki-Feta Dressing
This refreshing salad is made even more so with homemade yogurt-cucumber dressing.
1 16-ounce wild salmon fillet, skin on
1 tablespoon olive oil
Salt and freshly ground black pepper
1/4 pound 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 kernels
1/4 cup kalamata olives, halved (optional)
5 ounces mixed greens
1/2 large cucumber, seeded and diced
6 ounces plain yogurt
1 lemon, juiced
1/4 teaspoon dried dill
1/4 teaspoon dried mint
1/4 teaspoon garlic powder
2 ounces 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.
Yield: 4 servings