Grilled Salmon Greek Salad Bowls
A summer meal of grilled salmon set on bowls of colourful Greek salad, rich with cucumbers, tomatoes, onions, olives, peppers and feta cheese.
Recipe - Quality Foods
Grilled Salmon Greek Salad Bowls
Prep Time40 Minutes
Servings4
Cook Time6 Minutes
Ingredients
1 Tbsp + 1 tsp extra virgin olive oil, plus some for the grill
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp smoked paprika
20- to 24-ounces (560 - to 680-grams) coho or other salmon fillets, cut into 8 roughly equal pieces
salt and ground white pepper, to taste
8 to 10 cups chopped head, leaf or romaine lettuce
1/3 to 1/2 English cucumber, thinly sliced
16 to 20 cherry tomatoes, each halved
1 small to medium green bell pepper, cubed
1/2 small to medium red onion, thinly sliced
150 grams feta cheese, cut into small cubes
24 to 32 kalamata olives
24 small sprigs Italian parsley
extra virgin olive oil and red wine vinegar, to taste
8 half-moon lemon slices, for garnish
Directions
- To ready salmon for cooking, combine the 1 Tbsp + 2 tsp oil, cumin, oregano and smoked paprika on a sided plate. Add the salmon and turn to coat with the oil mixture. Season salmon with salt and pepper. Set salmon aside for now.
- Preheat your barbecue or indoor grill to medium-high. While it heats, divide and set some chopped lettuce in each of 4 shallow servings bowls. Artfully top the lettuce in each bowl with some of the cucumber, tomatoes, bell peppers, red onion, feta cheese, olives and parsley. Drizzle each salad with olive oil and vinegar, to taste, sprinkle with salt and pepper, and then set them aside for now.
- To cook fish, oil the bars of the grill. Set on salmon, skin side up. Grill salmon 3 to 4 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Cook 2 to 3 minutes on the skin side, or until the fish is just cooked through. Arrange 2 pieces of salmon on top of each salad. Drizzle the fish with a little olive oil, garnish each salad bowl with lemon slices, and serve.
40 minutes
Prep Time
6 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Western Family - Extra Virgin Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Mccormick - Cumin Ground, 32 Gram
$5.99$18.72/100g
Mccormick - Oregano Leaves, 11 Gram
$6.99$63.55/100g
McCormick Gourmet - Paprika, 35 Gram
$6.99$19.97/100g
Not Available
Not Available
Lettuce - Romaine, Fresh, 1 Each
$3.99
Cucumber - Long English Fresh 3Pk, 1 Each
$4.99 was $7.49
Western Family - Signature Red Cherry Tomatoes on the Vine, 340 Gram
$6.99$2.06/100g
Peppers - Bell, Green, Fresh, 240 Gram
$2.38 avg/ea$0.99/100g
Onions - Red, Unpeeled, 335 Gram
$2.58 avg/ea$0.77/100g
Tre Stelle - Feta Cheese, 375 Gram
$8.99 was $11.99$2.40/100g
Not Available
Parsley - Italian, Fresh, 1 Each
$2.49
Western Family - Extra Virgin Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Lemons - Large, 1 Each
$0.99
Directions
- To ready salmon for cooking, combine the 1 Tbsp + 2 tsp oil, cumin, oregano and smoked paprika on a sided plate. Add the salmon and turn to coat with the oil mixture. Season salmon with salt and pepper. Set salmon aside for now.
- Preheat your barbecue or indoor grill to medium-high. While it heats, divide and set some chopped lettuce in each of 4 shallow servings bowls. Artfully top the lettuce in each bowl with some of the cucumber, tomatoes, bell peppers, red onion, feta cheese, olives and parsley. Drizzle each salad with olive oil and vinegar, to taste, sprinkle with salt and pepper, and then set them aside for now.
- To cook fish, oil the bars of the grill. Set on salmon, skin side up. Grill salmon 3 to 4 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Cook 2 to 3 minutes on the skin side, or until the fish is just cooked through. Arrange 2 pieces of salmon on top of each salad. Drizzle the fish with a little olive oil, garnish each salad bowl with lemon slices, and serve.