mediterranean salmon salad

mediterranean salmon salad 6

This salad ended up being something really special, one of those that I raved about all through dinner. But I can’t pinpoint exactly what made it stand out so much. I like all the ingredients, quite a bit actually, but I could say the same for a lot of salads that I like but don’t gush over like I did this one.

mediterranean salmon salad 1

It might have been the wild sockeye salmon my store has been stocking, or the fancy block of feta. You can rarely go wrong with artichoke hearts and quinoa. I was worried the bite of raw onion would be distracting, but it blended in perfectly, and the occasional briny kalamata olive was a treat (for me; not so much for Dave the olive-hater). I think I have a new favorite salad.

mediterranean salmon salad 3

One year ago: Peaches and Cream Scones
Two years ago: Mint Brownies
Three years ago: Crockpot Chicken Broth
Four years ago: Chicken with Forty Cloves of Garlic

Printer Friendly Recipe
Mediterranean Salmon Salad (adapted from Weekly Bite via Prevention RD)

Serves 4

Dressing:
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon mustard
salt and pepper to taste

Salad:
1 cup uncooked quinoa, rinsed
salt
24 ounces (1½ pounds) salmon filet
oil
8 cups spring mix, lightly packed
½ cup kalamata olives, halved
1 small red onion, thinly sliced
1 (14-ounce) can marinated quartered artichoke hearts, drained
1 cup (4 ounces) crumbled feta

1. In a small bowl, whisk all of the dressing ingredients together.

2. Bring 1 1/4 water and 1/4 teaspoon salt to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, and cover; cook for 15 minutes, then remove the pan from the heat and let set, still covered, for another 10 minutes. Add 2 tablespoons of the dressing, using a fork to fluff the quinoa and evenly distribute the dressing.

3. Adjust an oven rack to the top position, about 3 inches from the broiler. Line a baking sheet with aluminum foil. Transfer the salmon to the foil-lined pan; season with salt and either spray or brush with a light layer of oil. Broil until the salmon is lightly browned and opaque in the center, about 10 minutes. Remove from the oven and let rest for a few minutes, then use two spoons to flake the salmon flesh into bite-sized pieces, leaving the skin stuck to the foil. Toss the flaked salmon with 1 tablespoon of dressing.

4. Add the lettuce to a large bowl; pour the remaining dressing over it and toss to evenly distribute. Mix in the quinoa, salmon, olives, onion, artichokes, and feta. Serve immediately.

mediterranean salmon salad 4

Comments

  1. this looks so good and a combination of so many foods that i love. definitely trying!

  2. This looks lovely and fresh, perfect for Summer.

  3. I’m so glad you loved this! I agree, a definite “best” when it comes to salad!

  4. What a great combination of flavors and colors. What a great-looking salad!

Speak Your Mind

*