Grilled Salmon Greek Salad with Lemon Basil Dressing

Serves 4

INGREDIENTS:

Salmon Salad:

16 ounces salmon fillets, (four 4-ounce pieces)

olive oil, as needed

kosher salt, as needed

black pepper, freshly cracked, as needed

8 cups lettuce, (romaine, spinach or kale)

1 cup tomatoes, chopped

1 cup cucumber, diced, ¼-inch thick

1/2 cup red onion, thinly sliced

1/2 cup red bell pepper, diced, ¼-inch thick

4 ounces feta cheese, crumbled

1/2 cup walnuts, roughly chopped

Lemon Basil Vinaigrette:

1/4 cup lemon juice, plus zest of one lemon

1/2 cup olive oil

1 tablespoon dijon mustard

1 teaspoon honey

2 cloves garlic, minced

8 basil leaves, fresh

1/2 teaspoon dried oregano, or 1 teaspoon fresh

1/4 teaspoon kosher salt

1/8 teaspoon black pepper, freshly cracked

INSTRUCTIONS:

Salmon Salad:

Lightly season both sides of the salmon fillet with salt and pepper.

Drizzle a small amount of olive oil on both sides to coat.

Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates with the oil.

Once the grill is nice and hot, add the seasoned salmon fillets. Cook salmon uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F).

Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove skin if still attached.

In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside.

Lemon Basil Vinaigrette:

Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a blender.

Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds.

Add more salt and pepper as desired.