Grilled Salmon Salad with Feta Dill Dressing (for 2)
(For the salmon)
Ingredients:
Fresh salmon filet (Mine was a little less than 3/4lb)
1/2 a lemon
Fresh dill, chopped
1 garlic clove, minced
Kosher salt and pepper, to taste
Directions:
- Squeeze the lemon on the salmon. Rub the dill and garlic onto the filet. Season with salt and pepper to taste.
- Grill the salmon until cooked to desired temperature. More than likely about 5 minutes on each side but this will vary depending on the cut of filet and grill temperature.
(For pickled cucumber)
Ingredients:
1/2 a cucumber
1/4 cup white balsamic vinegar
1 teaspoon honey
1/2 teaspoon kosher salt
Directions:
- Peel cucumber if desired. Thinly slice the cucumber and combine all ingredients in a bowl. Let marinate for about an hour covered in the refrigerator.
- Pour into a strainer to drain. Set aside.
Ingredients:
1 head bibb lettuce, leaves separated
1/2 an avocado, chopped
1/4 red onion, sliced
1/2 cup pickled cucumber
1/4 cup feta cheese, crumbled (or more if desired)
Directions:
- Slice red onion, place in a bowl of ice water for at least 30 minutes. This takes away that raw onion bite that can often overpower a dish. Drain the onions.
- In two salad bowls, divide and combine all ingredients and top with grilled salmon.
Ingredients:
1/2 cup sour cream
4 oz feta cheese
1/2 tablespoon white balsamic vinegar
1 teaspoon dijon mustard
1 garlic clove
1 tablespoon extra virgin olive oil
1/4 cup fresh dill, chopped
Juice of 1/2 a lemon
Salt and pepper to taste
Directions:
- In a food processor combine sour cream and feta. Process until smooth. Add in the vinegar, mustard and garlic. Process again until smooth. Slowly, with the machine running, pour in the olive oil. Process for about 30 more seconds.
- Transfer the mixture to a bowl and add the chopped dill, lemon juice and salt and pepper to taste. Stir and let chill in the refrigerator for at least an hour
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