Grilled salmon & cucumber, fresh herb & feta salad
Delight in the flavors of tangy feta, vibrant fresh herbs, and succulent grilled salmon paired beautifully with crisp cucumber in this satisfying salad.
Ingredients:
- 4 (170g) skinless salmon fillets
- 1 tablespoon salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
- ¾ teaspoon kosher salt, divided
- 3 tablespoons finely chopped red onion (from 1 small onion)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice (from 1 small lemon)
- 1 teaspoon Dijon mustard
- 6 cups chopped romaine lettuce hearts (from 2 hearts) (from about 340g whole lettuce)
- 2 cups halved cherry tomatoes
- 2 (200g) Persian cucumbers, sliced (1 1/2 cups)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh dill
- 30g feta cheese, crumbled (about 1/4 cup)
- 2 tablespoons chopped pistachios
Instructions:
- Heat up a grill or grill pan over medium-high heat (200 °C to 230 °C). Use paper towels to dry the fish; sprinkle seasoning blend and 1/2 teaspoon of salt evenly on the fish. Put the fish on the oiled grates with the flat side up; grill with the lid on for 4 minutes. Flip the fish 90 degrees using a spatula; grill with the lid on for 1 minute. Turn the fish over; grill with the lid on until it reaches your preferred level of doneness, about 3 to 4 minutes for a medium cook. Take the fish off the grill; cover it with aluminum foil to keep it warm.
- In a big bowl, mix together onion, oil, lemon juice, Dijon, and the remaining 1/4 teaspoon of salt. Add lettuce, tomatoes, cucumbers, basil, and dill to the bowl; toss until everything is coated. Distribute the salad mixture equally among 4 plates; top them with fish, cheese, and pistachios.
Summary:
- Calories: 2163 kcal
- Fat: 149 g
- Protein: 157 g
- Carbs: 51 g
- Potassium: 4867 mg
- Magnesium: 357 mg