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Greek Salmon Salad

This vibrant and refreshing salad combines the succulent flavors of salmon with the crispness of mixed greens, the tang of Kalamata olives and the creaminess of feta cheese.  Quick and Easy, perfect for Summer Dinners! Keto Friendly!
Prep Time5 minutes
Cook Time7 minutes
Course: main dish, Salad
Keyword: Beach, Bisquick like crust, Coast, easy, Feta, Greek, Greek Salmon Salad, Kalamata, Keto, Low Carb, Mixed Greens, Olives, Refreshing, Salad, Salmon, Sockeye, Steelhead, Summer, Summer Dinner, Summer Salad
Servings: 2 people

Equipment

  • Cast Iron Skillet

Ingredients

  • 1 lb Salmon Cut into 8 oz portions
  • Salt and Pepper Season Fillet Liberally
  • 1 tbsp Olive Oil
  • 4 cups Mixed Greens
  • 2 tbsp Feta Cheese About 1 tbsp per serving
  • 12 Kalamata Olives Sliced in half
  • Sliced Cucumbers optional
  • Diced or Cherry Tomatoes optional
  • Sliced Red Onion optional
  • Lemon Wedges optional

Balsamic Vinaigrette

  • 1/4 cup Extra-virgin olive oil
  • 2 tbsp Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • 1 clove Garlic (minced or pressed)
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp sweetener of your choice For Keto (Stevia, erythritol, or monk fruit)

Instructions

Salad & Salmon

  • Cut, Debone and Clean Salmon Fillets - Pat dry with paper towel - Season and set aside.
  • Assemble Salads (Place half the greens on the plate, topped with Feta and Kalamata olives and any option ingredients.
  • Put Olive Oil in Cast Iron Skillet and heat pan.
  • Place Salmon Filets skin side down in hot skillet on high heat. Cook for approx 4 minutes. Reduce heat to medium and flip fillets cooking an additional 3 minutes or until done (Internal temp for Wild Salmon 120 degrees, farm salmon 125 degrees)
  • Remove Salmon from Skillet and allow to cool enough that you can remove the skin safely.
  • Rest your salmon on top of the bed of greens, and serve with a side of balsamic vinaigrette.

Balsamic Vinaigrette

  • In a small bowl, whisk together the balsamic vinegar, dijon mustard, minced or pressed garlic, dried oregano, dried basil, salt, pepper, and sweetener until will combined.
  • Slowly drizzle in the extra0virgin olive oil while continuously whisking the mixture to help emulsify the vinaigrette and create a smooth texture.
  • Continue whisking until the ingredients are fully incorporated.
  • Taste the vinaigrette and adjust the seasonings according to your preference. Typically salt, pepper or sweetener.
  • Transfer to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • Shake well before using.
  • ENJOY! - The Scrambled Eggs

Notes

The worst mistake you can make is overcooking your salmon.  Some tricks to prevent this are keeping the skin on the salmon while cooking and using a thermometer if you’re unsure.  Aim for 120 degrees internal temperature for wild-caught salmon and 125 for farm salmon.  You can always cook a little longer if the salmon is undercooked but there is no going back when you overcook it. 
Start with a hot pan if you want a crispy crust without overcooking the fish.
Pat the salmon fillets dry before seasoning and cooking.  I typically rinse my salmon filet under cool water and dry it with a paper towel.  This prevents them from steaming and helps achieve a crisp exterior.
Serve Salmon Greek Salad with optional add on items such as cucumber, tomato, lemon wedges and thin sliced red onion.