Mediterranean Salmon Salad

Hello delicious and healthy!  My mom and I used to make a similar salad and we lovingly called it “The Kitchen Sink Salmon Salad.”  We’d kinda toss in anything we found in the fridge that looked good!  This is a robust salad that comes together super quickly and stays great for leftovers.  Not a fan of salmon?  Sub in grilled chicken, shrimp or another favorite protein.  This is also fabulous as a vegetarian dish, omitting the meat or adding some tofu.

Serves 4

Ingredients:

Salmon:

1 lb salmon

Olive oil

Kosher salt

Pepper

1-2 Tbsp lemon juice 

1/4 cup brown sugar 

Salad:

3 cups mixed greens 

2 cups baby arugula 

1 1/2 cup English cucumber, sliced

2 cups grape tomatoes, halved 

14 oz can garbanzo beans, drained and rinsed 

14 oz can artichoke hearts, drained and quartered 

1 cup radishes, thinly sliced 

4 oz feta cheese, crumbled 

Dressing:

3 cloves garlic, minced

1 shallot, minced

1/2 cup olive oil

1/4 cup verju or red wine vinegar 

1 Tbsp dijon mustard 

1 tsp honey

Juice and zest of 1 lemon

1/2 tsp kosher salt

1/4 tsp black pepper 

To Serve:

Fresh dill

Fresh chives 

Directions:

Cut salmon into individual filets. Place on a baking sheet, covered with foil.  Drizzle oil lightly over each filet (about 1-2 tsp on each). Drizzle lemon juice lightly over each filet (about 1 tsp on each). Season with kosher salt and pepper. Sprinkle brown sugar lightly over each filet (about 1 Tbsp on each). Broil on top rack of oven for 6-7 minutes. ⁣

In a large bowl, combine all salad ingredients.  Set aside.

In a small bowl, whisk together the dressing ingredients.  Taste and adjust seasoning as needed.  If dressing is too thick, add a touch more olive oil or lemon juice.  Add to salad.  Don’t toss just yet.

Remove salmon from oven and break up with a spatula.  Add salmon to salad and toss.

Plate and garnish with fresh herbs.