Mediterranean Salmon Salad
Mediterranean Salmon Salad, pan seared with cherry tomatoes, olives, healthy fats and protein and a stunning balsamic vinaigrette.
Ingredients
Vinaigrette
- ½ cup olive oil
- 1 whole fresh lemon juice it's just over 2 Tablespoons
- 2 tbsps. sherry vinegar
- 1 tbsp. vino cotto
- ¼ cup balsamic vinegar
- 1 teaspoon Mediterranean spice
- salt and pepper to taste
- 1 tbsp. maple syrup
- capers
Salad
- 250 grams salmon
- 200 grams romaine lettuce leaves stems removed
- 1 cup cherry tomatoes halved
- ½ cucumber diced
- 1 red onion ½ for an extra large one, sliced
- 1 Avocado sliced
- ½ cup feta cheese wedges or cubed
- 1 cup Kalamata olives
- lemon wedges and Italian parsley to serve
Instructions
- Add all the vinaigrette ingredients, olive oil, fresh lemon, salt and pepper, vino cotto, Mediterranean spice, and the remaining vinaigrette ingredients to a jar or jug, close tight and shake / whisk to combine. Set aside.
- Season the salmon both sides. Heat a non stick pan and coat with a layer of olive oil, about 2 to 3 tablespoons. Once heated fry the salmon skin side down first and about 4 minutes on each side.
- Meanwhile, prepare the salad ingredients and mix into a large salad platter or bowl.
- Pull the salmon apart with a fork and arrange over the salad. Drizzle the dressing, salt and pepper, fresh lemon slices and fresh Italian parsley.
Notes
Vinaigrette
Use my recipe as a guide, please taste and adjust to your taste.
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