Description
Grilled salmon complements a vibrant fattoush salad, tossed with a zesty red wine vinaigrette and crunchy pita chips. A taste of the Mediterranean!
Ingredients
Units
Scale
- 2 pita rounds (2 pita rounds) pita rounds cut into small triangles
- 1 tsp zaatar spice
- 1/2 tsp garlic powder
- Salt
- Pepper
- Olive oil
- 1 head (1 head) romaine lettuce core removed and chopped
- 1/2 (1/2) red onion sliced thin
- 2-3 (2-3) radishes sliced thin
- 1 (1) green onion chopped
- 1 (1) cucumber seeded and chopped
- 8 ounces (227 g) cherry tomatoes cut in half
- 1/2 cups (118 ml) pitted and chopped Kalamata olives
- 1/2 cups (118 ml) chopped pepperoncinis
- 1/2 cups (118 ml) cubed feta cheese
- Fresh dill hard stems removed
- Fresh mint leaves
- Zaatar for garnish (optional)
- 2-4 ounces (57-113 g) salmon filet bones removed
- Lemon zest
- Salt
- Pepper
- Spiceologist Greek Freak spice I also have used this for salmon
- Olive oil for drizzling
Instructions
- Preheat oven to 350°F (177°C).
- Lay pita triangles on a baking sheet, toss with spices and a drizzle of olive oil, and arrange in a single layer.
- Bake for 10 minutes, until lightly golden brown and toasted. Set aside.
- Make the vinaigrette by whisking together mustard, honey, oregano, grated garlic, and red wine vinegar. While whisking, stream in olive oil until well combined. Season with salt and pepper.
- Alternatively, combine all vinaigrette ingredients in a mason jar and shake vigorously until well combined. Taste and set aside.
- For the salmon:
- Season both sides of the salmon with salt, pepper, lemon zest, and a bit of olive oil.
- Heat a grill pan or outdoor grill on high heat.
- Sear salmon on both sides for 2-3 minutes, depending on thickness.
- To assemble the salad:
- In a large bowl, toss together all salad ingredients and baked pita chips.
- Spoon vinaigrette over the salad.
- Top the salad with grilled salmon and spoon over any additional vinaigrette.
Notes
- For extra crispy pita chips, broil them for the last 2 minutes of baking.
- Substitute any firm white fish for the salmon, adjusting cooking time as needed.
- Store leftover salad and salmon separately; the salad will keep for up to 2 days in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10
- Sodium: 500
- Fat: 35
- Saturated Fat: 8
- Unsaturated Fat: 22
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100