A simple Greek Salad is easily upgraded by adding freshly cooked salmon. Mum’s Greek Style Salmon and Salad is a great addition to any family BBQ.
Serves 4
- 4 x Tasmanian salmon fillets about 200g ea, skin-on
- 1/3 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 ½ tsp dried Greek oregano
- 2 garlic cloves, finely minced
- Sea salt flakes and freshly ground black pepper
- 5 medium tomatoes, cut into wedges
- 2 Lebanese cucumbers, halved lengthways, sliced
- ½ small red onion, thinly sliced
- ¾ cup Kalamata olives
- 90g Greek feta cheese, roughly crumbled
Combine 2 tbsp oil, 1 tbsp lemon juice, 1 tsp oregano and garlic in a shallow ceramic dish. Season. Place salmon, skin-side up, into the mixture (keep the skin dry). Stand for 10 minutes.
Meanwhile make a Greek salad, combine tomatoes, cucumbers, onion, olives and feta in a bowl. Drizzle with 1 ½ tbsp oil, 1 tbsp lemon juice and ½ tsp oregano.
Season. Toss to combine.
Pat salmon skin dry using paper towel and rub with 2 tsp oil. Sprinkle with sea salt and rub into skin. Heat remaining 2 tsp oil in a large non-stick frying pan over medium-high heat.
Place salmon, skin-side down, into pan and press with a spatula to ensure skin is against the hot frying pan. Cook for 3-4 minutes or until skin is golden and crisp. Reduce heat to medium, turn salmon and cook, for a further 3-5 minutes (depending on thickness) or until cooked to your liking. Serve salmon with Greek salad.