Today is a good day for salmon..
…because it’s Wednesday and Wednesday means we’ve got 2 days left until the weekend and while I’d rather go out and pretend it’s already the weekend I’ll instead be mindful and present in this moment and remind myself it’s not Friday night and I should make some salmon because there is salmon in my fridge that’s ready to be made. Ya know?
ANNDD in addition to that I’ve found there are very few moments in which baby mozzarella balls can’t bring a smile to my face. And this salmon recipe involves baby mozzarella. Yay, me. And yay, YOU.
My favorite non-dessert, non-breakfast recipe to share always involves salmon. Which is why I’m always sharing salmon recipes. Makes sense. I’ll branch out at some point and bring you other dinner recipes, but for now SALMON SALMON SALMON.
And CHEESE CHEESE CHEESE.
AND OLIVES OLIVES OLIVES<3.
For this recipe you make a salad with all the salad ingredients except for lettuce. If your grocery store has an olive bar/marinated pepper & artichoke bar, this recipe just got 28 times easier for you. Scoop yourself a container worth of olives + peppers + artichokes from said bar, then add in tomatoes + feta + baby mozzarella balls + creamy Italian dressing and BOOM, salad.
Then you add salmon to the top, which makes this meal a meal. And then you add pita chips on the side, which makes this meal a party. On your plate. It’s great.
Crispy Salmon Greek Salad
Yield: serves 4
4, 6oz salmon filets
1 cucumber, peeled and sliced
1 cup cherry tomatoes
1/2 cup kalamata olives
1/2 cup marinated artichokes (from olive bar at grocery or from jar)
1/2 large avocado, cut into cubes
1/2 cup baby mozzarella balls
1/3 cup feta, cut into small cubes
1/3 cup marinated peppers (from olive bar at grocery or from jar)
fresh basil, to garnish
couple handfuls pita chips
1/2 cup olive oil
2 tablespoon apple cider vinegar
1 tablespoon lemon juice
2 teaspoon Dijon mustard
2 small garlic cloves
In a blender or food processor, combine olive oil, vinegar, lemon juice, mustard, garlic cloves and salt. In a separate bowl, toss together all salad ingredients except for salmon and pita chips. Pour dressing over salad and toss. Cover and refrigerate while you prepare salmon.
Heat a skillet with ~2 tablespoons olive oil over medium heat. Once hot, add in as many of the salmon filets that will fit into your skillet skin side up. Cook for ~3 minutes, until a nice brown crust forms. Then flip salmon to the other sides and allow all sides to brown. Serve salmon atop greek salad with pita chips on the side. Add a basil garnish for prettiness.