Mediterranean Salad
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Ingredients
- 2 6 ounce portions salmon
- 1 head Bibb or butter lettuce
- 3 baby Yukon gold potatoes
- 2 1/4 inch thick slices red onion
- 6 cubes feta cheese
- 12 Kalamata olives
- 2 Tbsp olive oil
- 2 Tbsp hummus (see recipe)
- 3 Tbsp Greek vinaigrette (see recipe)
- salt & pepper to taste
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Pierce potatoes with a knife and place in boiling water for 7 – 10 minutes. Remove from water and let cool.
- Place salmon portions on a baking sheet and season with salt & pepper to taste. Bake for 30 minutes.
- Cut cooled potatoes into one-inch thick slices.
- Meanwhile, heat a grill pan over medium high heat for 2 – 3 minutes.
- Brush olive oil on one side of the potatoes and red onion slices. Place oiled side down on the grill pan and cook 2 – 3 minutes. Brush the other side with olive oil and turn. Cook and additional 2 minutes and remove from the pan.
- Toss the lettuce with the Greek vinaigrette and divide evenly to cover the bottom of two plates.
- Place potatoes, red onion, hummus, feta, and olives around the edge of the plate. Place the salmon in the center of the plate.