Salade grecque au saumon

Ingrédients

• 500 g (1lb) salmon fillets
• 1 tbsp olive oil
• 1-2 tsbp lemon juice
• 1 tsp garlic powder
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp pepper
• 8 cups lettuce
• 2-3 cups chopped cucumber ((approximately 1 large English cucumber)
• 2-3 cups tomatoes (chopped )
• 1 red onion (finely sliced )
• 1 cup Kalamata olives
• 1 cup Feta cheese (cubed )
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 2 tsp dried oregano
• salt and pepper (to taste )

Préparation

1. 1

   Pat salmon fillets dry with paper towels. Drizzle with a tablespoon or two of olive oil and a generous squeeze of lemon juice then season with a teaspoon of garlic powder, oregano, salt and pepper.

2. 2

   Rub the seasoning into the salmon fillets.

3. 3

   Heat a large, non-stick pan or skillet over medium-high heat.

4. 4

   Place salmon, skin-side down, and allow to cook for 4-5 minutes until the skin is crisp and the salmon is starting to turn white around the edges.

5. 5

   Gently flip each fillet over and cook for another 3-4 minutes or until cooked to your preference.

6. 6

   Remove from the pan and allow to rest for 10 minutes.

7. 7

   Place the lettuce into a large serving bowl or platter. Slice the cucumber (if using English cucumbers, I would suggest peeling and deseeding before slicing) and add to the lettuce. Chop the tomatoes and add to the salad.

8. 8

   Cube the feta cheese and add along with the Kalamata olives. Finally, thinly slice the red onion. Add the salmon fillets to the top of the salad.

9. 9

   To make the dressing, whisk together the olive oil, lemon juice, oregano, salt and pepper. Pour the vinaigrette over the salad and serve immediately.