Greek fattoush salad and grilled salmon
Indulge in the fresh flavors of a Greek fattoush salad accompanied by succulent grilled salmon. A refreshing and satisfying culinary experience awaits.
Ingredients:
- 2 pita rounds cut into small triangles
- 1 tsp zaatar spice
- 1/2 tsp garlic powder
- Salt and pepper
- Olive oil
- 1 head romaine lettuce core removed and chopped
- 1/2 red onion sliced thin
- 2–3 radishes sliced thin
- 1 green onion chopped
- 1 cucumber seeded and chopped
- 230g cherry tomatoes cut in half
- 1/2 cup pitted and chopped Kalamata olives
- 1/2 cup chopped pepperoncinis
- 1/2 cup cubed feta cheese
- Fresh dill hard stems removed
- Fresh mint leaves
- Zaatar for garnish (optional)
- 2– 110g salmon filet bones removed
- Lemon zest
- Salt and pepper
- Spiceologist Greek Freak spice I also have used this for salmon
- Olive oil for drizzling
Instructions:
- Begin by preparing the pita chips. Heat the oven to 180 °C and place the pita triangles on a baking sheet. Mix the spices and a little olive oil with the pita and stir well until combined. Then, spread the pita in a single layer on the baking sheet.
- Bake for approximately 10 minutes until the pita becomes lightly golden brown and crispy. Keep it aside.
- Next, create the vinaigrette by blending the mustard, honey, oregano, grated garlic, and red wine vinegar. Slowly pour in the olive oil while whisking until everything is well mixed. Season with salt and pepper. Alternatively, you can combine all ingredients in a mason jar and shake vigorously until combined. Taste and adjust seasoning as needed. Set aside.
- For the salmon, add salt, pepper, lemon zest, and a little olive oil to both sides of the fish. Preheat a grill pan or outdoor grill over high heat and cook the salmon on each side for about 2-3 minutes, depending on its thickness.
- To put together the salad, mix all salad components in a large bowl along with the baked pita chips. Drizzle the vinaigrette over the salad and gently toss. Place the grilled salmon on top and drizzle any remaining vinaigrette on the salmon.
Summary:
- Calories: 361 kcal
- Fat: 4 g
- Protein: 13 g
- Carbs: 73 g
- Potassium: 248 mg
- Magnesium: 93 mg