Greek Salmon Salad
Salmon elevated by a flavorful spice rub is the jewel in the crown of this hearty salad dressed with condiments straight out of a Greek kitchen.
Servings
Produce
Romaine lettuce (Organic)
8 4 oz
Bell peppers (Organic)
5 2.5 oz
Spinach (Organic)
5 2.5 oz
Cherry Tomato (Organic)
5 2.5 oz
Cucumber
1 0.5 Whole
Avocado
1 0.5 Whole
Lemon
1 0.5 Whole
Dill (Organic)
1/4 0.125 oz
Garlic (Organic)
2 1 Clove
Protein & more
Feta cheese
2 1 oz
Kalamata olives
2 1 oz
Atlantic Salmon fillets
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Sweet paprika
1/2 0.25 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Dried oregano
1/4 0.125 teaspoon
Black pepper
1/8 0.065 teaspoon
Greek Salad Dressing
Greek Yogurt
1/2 0.25 cup
Tahini
2 1 tablespoon
Lemon juice
1.5 0.75 tablespoon
Black pepper
1/4 0.125 teaspoon
Prep ahead (optional)
a. Chop romaine lettuce bite-sized. b. Slice bell pepper into long strips. c. Halve cherry tomatoes. d. Slice cucumber into ¼" coins. e. Pit avocado; thinly slice. f. Slice half the lemon into wedges and juice the remaining. g. Mince garlic and dill.
Instructions
1
Cook the salmon:
a. Preheat oven to 350° and line a tray with baking paper.
b. Place salmon in foil and season with ¼ tsp salt and Greek spice rub.
c. In a small bowl, mix together the juice of half the lemon, dill (mince) and garlic (mince). Pour over salmon, close the foil into a parcel and transfer to baking sheet.
d. Bake until salmon is cooked through, about 20 minutes.
e. Remove from oven and set aside to cool.
2
Meanwhile, assemble the salad:
a. Fill a bowl with ice water and keep aside.
b. Bring 2 cups of water to a boil in a pot. Remove from heat. Add the spinach and cover for 2-3 minutes.
c. Drain and add the spinach to the bowl with iced water to stop cooking. Drain once cooled.
d. In a large bowl, mix together the romaine lettuce (chop bite-sized), bell peppers (slice into long strips), cherry tomatoes (halve), avocado (pit; thinly slice), cucumber (slice into ¼" coins), spinach and kalamata olives. Season with salt and toss to combine evenly.
3
Serve:
a. Flake salmon with a fork.
b. Divide salad amongst bowls. Top with salmon flakes and feta cheese (crumble).
c. Top with remaining lemon (slice into wedges). Enjoy!
Chef's notes
If salmon is not your preference, this recipe works quite well with chicken thighs.
This recipe has been adapted from Delish
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA