Grilled Greek Salmon Salad
Ingredients
- 1 tbsp Grapeseed Oil
- 2 ea Salmon Filet skin-off
- ¼ cup Balsamic Vinegar
- ¼ cup Brown Sugar
- ½ cup Artichoke Hearts marinated
- ½ cup Kalamata Olives halved
- ½ cup Cherry Tomato halved
- 1 tbsp Capers
- 1 clove Garlic minced
- 1 ea Cucumber diced
- ¼ cup Feta Cheese crumbles
- TT Kosher Salt/Black Pepper
Instructions
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Marinade salmon filets in balsamic/brown sugar for at least 1 hour (up to 4 hours).
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Brush grapeseed oil on grill (or in grill pan).
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Remove salmon from marinade and shake off excess liquid.
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Grill on medium high heat for 2-4 min. Flip. Grill additional 2-3 min.
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Allow salmon to rest off of direct heat.
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In the meantime, bring marinade to a boil in a small saucepot. Reduce by ½.
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In saute pan, heat grapeseed oil over medium heat.
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Saute artichoke hearts, olives, tomatoes, and garlic together until warmed through.
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In mixing bowl, toss with cucumber, capers, and feta.
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Serve as a bed for salmon. Drizzle with sauce.
