Grilled Greek Salmon Salad
- 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
Marinade salmon filets in balsamic/brown sugar for at least 1 hour (up to 4 hours).
Brush grapeseed oil on grill (or in grill pan).
Remove salmon from marinade and shake off excess liquid.
Grill on medium high heat for 2-4 min. Flip. Grill additional 2-3 min.
Allow salmon to rest off of direct heat.
In the meantime, bring marinade to a boil in a small saucepot. Reduce by ½.
In saute pan, heat grapeseed oil over medium heat.
Saute artichoke hearts, olives, tomatoes, and garlic together until warmed through.
In mixing bowl, toss with cucumber, capers, and feta.
Serve as a bed for salmon. Drizzle with sauce.