INGREDIENTS :
Greek Vinaigrette Dressing:
1/4 cup red wine vinegar
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1–2 teaspoon dried oregano leaves
1/8 teaspoon coriander
1/4 teaspoon garlic powder
1/2 teaspoon marjoram
1 teaspoon garlic, minced
1 teaspoon dijon mustard
1/2 cup avocado oil
Grilled Salmon Salad:
(2) 4oz salmon fillets (approx. 1 inch thick)
2 teaspoons avocado oil
kosher salt and ground black pepper
2 cups romaine lettuce, roughly chopped
1 avocado, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, halved and sliced
1 cup kalamata olives
(optional) 1/2 cup dairy-free or regular feta cheese (omit if paleo/Whole30)
INSTRUCTIONS:
Greek Vinaigrette Dressing:
1.Add red wine vinegar, lemon juice, kosher salt, ground black pepper, oregano, coriander, garlic powder, marjoram, garlic and dijon to a small bowl.
2.Slowly add avocado oil while whisking.
Continue whisking until fully combined.
Grilled Salmon:
1.Preheat grill to High Heat (450-500) degrees.
2.Ensure your grates are cleaned and lightly greased with oil.
3.While your grill is pre-heating, place salmon fillets on a tray.
4.Pat dry with a clean paper towel.
5.Using a basting brush, brush on oil so the meat is lightly covered.
6.Season with salt and pepper (approximately 1/4 teaspoon or so per fillet and a dusting of pepper).
7.Place skin side down over direct heat and close the grill.
8.Reduce temp to approximately 375 degrees F (by opening the grill to put the salmon on the temp will drop quite quickly so just remember to manually turn down the heat).
9.Let cook for 3-4 minutes (keep cover on).
10.Open grill and, using your metal spatula, try and carefully separate the skin from the flesh. The skin will most likely stick to the grates allowing you to get your spatula under the meat of the salmon. Then flip onto a different spot on the grill (still over direct heat) and close the grill. Sometimes, depending upon different variables, the meat will just refuse to separate. That’s okay. Don’t fight it too much and instead simply flip the salmon over and the skin can be removed after grilling.
11.Let cook for 3-4 minutes longer or until it reaches an internal temp of 145 (using an internal meat thermometer) or until the meat at the thickest point turns opaque and flakes easily.
12.Remove from grill and let sit 5 minutes.
Grilled Salmon Salad:
1.Divide lettuce, avocado, tomatoes, onion, olives and feta cheese (if using) between to bowls.
2.Place salmon on top.
3.Serve with vinaigrette on the side.
