Grilled Salmon with Greek Salad
This is a really delicious salad. If you want to reduce the calories and fat content, just don’t put the dressing on it. Still yummy without it!
This awesome recipe is courtesy of Jen Ozick. Read more about her here.
For the Salmon:
4 (5 oz each) skinless salmon fillets
Salt and pepper
1 Tbsp extra-virgin olive oil, garlic-infused (or add 1 Tbsp of fresh minced garlic to 1 Tbsp olive oil)
1 tsp oregano
Olive oil, for brushing on the grill
For the Greek Salad:
3 Tbsp red wine vinegar
1/4 cup extra-virgin olive oil
1 head romaine lettuce, torn into pieces
4 small tomatoes, cut into wedges
1 English cucumber, halved lengthwise, sliced crosswise
1/2 cup pitted Kalamata olives
1 small red onion, sliced thin
4 oz feta cheese
Prepare grill for medium-high heat.
Sprinkle salmon with salt and pepper. Rub garlic-oil and oregano over the salmon to coat well.
Once grill is hot, brush grill rack with olive oil and immediately place salmon on it. Cook for 4 minutes without lifting or turning salmon. 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.
Greek Salad prep:
Place red wine vinegar in large bowl. Slowly add olive oil and whisk continually to blend.
In a large salad bowl, toss lettuce, tomatoes, cucumber, olives and onions with enough vinaigrette to coat. Divide salad among 4 plates. Crumble feta cheese over salads.
Top each salad with a grilled salmon fillet. Drizzle some of the remaining vinaigrette over salmon and serve immediately.
Nutrition Facts: (with dressing) Calories: 585; Protein: 37.7g; Fat: 42.6g; Carbohydrates: 12.9g.
[note title=”Did you know!”]
Homer called it “liquid gold.” In ancient Greece, athletes ritually rubbed it all over their bodies. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. There is a large body of clinical data to show that consumption of olive oil can provide heart health benefits such as favorable effects on cholesterol regulation and LDL cholesterol oxidation, and that it exerts antiinflamatory, anti-thrombotic, antihypertensive as well as vasodilatory effects both in animals and in humans. Additionally, Olive oil protects against heart disease as it controls the “bad” levels of LDL cholesterol and raises levels of the “good” cholesterol, HDL.