Ingredients
24ozsalmon fillets,skinless
1½tbspolive oil
salt and fresh ground black pepper
1headRomaine lettuce,chopped
2Roma tomatoes,large, diced
1cucumber,peeled and diced
½cupred onions,run under sliced, rinse with cool water and drain to remove harsh bite
4ozfeta cheese,crumbled, regular or light
⅓cupkalamata olives,sliced, optional
½cupextra virgin olive oil
¼cupfresh lemon juice
1tbspdijon mustard
1tsphoney
1½tbspfresh dill,chopped
2cloves garlic,medium, minced
¾tsporegano
salt and freshly ground black pepper
Preparation
Heat a panini press to moderately high heat or a grill pan over medium-high heat. Brush both sides of salmon lightly with olive oil and season with salt and pepper.
Spray panini press or grill pan lightly with cooking spray.
Add salmon to panini press and gently close, allow to cook about 4 to 5 minutes until cooked through. Salmon should flake easily with a fork.
For the grill pan cook about 4 minutes per side over medium-high heat. Remove from grill and let cool slightly.
Plate all remaining salad ingredients then top with salmon. Drizzle with vinaigrette and serve immediately.
Add all ingredients to a blender and blend until well emulsified. Store in refrigerator.
