Salads are wonderful weeknight meals!
They’re typically easy to make, lighter, but still filling and satisfying. I like to create salads that are full of diverse flavors so that I am never left feeling like I need more after dinner. I typically want something sweet, but that’s a whole different story. We’re talking about main dishes here. Anyway, one way of bring flavor to salads is adding good protein – hello salmon!
Another way of doing this is adding fresh herbs – please meet dill! I heart dill, especially in the warmer months. It adds a unique flavor to any dish and works beautifully in this salad.
Add some of your favorite vegetables and there you have it. A salad full of flavor, vitamins, yet satisfying and filling!
- 1 large salmon filet (8-10 ounces)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tomato, chopped
- ½ of cucumber, chopped
- ¼ cup chopped fennel (can substitute red onion. Pickle the fennel or onion by placing in a bowl with 3 dashes of red wine vinegar and good pinch of salt. Let sit for 10 minutes then pat dry)
- Romaine Lettuce, chopped
- Feta cheese
- ¼ cup olive oil
- 1 tablespoon plus 2 teaspoons balsamic vinegar
- 1 tablespoon lemon juice from the lemon
- 1 ½ teaspoon granulated sugar
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon fresh dill, chopped
- Turn on your grill to medium high heat. In a bowl whisk together the salmon marinade ingredients (olive oil, salt, pepper, and lemon juice). Add salmon and turn to coat all sides.
- If you want to lightly pickle the fennel or red onion, do so now. Pickling adds extra flavor and helps lighten the natural flavors.
- Spray the grill with non-stick cooking spray and grill salmon on each side for 6-8 minutes. Cooking time will depend on how thick your salmon is. Mine was about 1 ½ inches.
- While the salmon is cooking, prepare the dressing by whisking all the ingredients in a bowl. Place in refrigerator until you’re ready to dress the salad.
- After salmon is done grilling, place on cutting board and gently flake the fish. Prepare the salad and pour dressing on top. Garnish with extra dill if desired.
Serving: Makes 2 Salads
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Photo Credit: Jessica Loizzo