Mediterranean Salad with Grilled Salmon and Dijon-Dill Vinaigrette

There’s a little Mediterranean restaurant in Helena that Chris and I like to frequent called The Mediterranean Grill. The menu ranges from Italian cuisine to Turkish, Moroccan and Spanish offerings. Though I typically do not order salads at a restaurant, their Insalata D’Estate particularly stood out to me one evening so I took a chance and ordered it.

I was intrigued and captivated by the flavors and colors in this salad — juicy oranges, crisp bell peppers, crunchy cucumbers, fresh tomato AND sun-dried tomatoes all topped with a perfectly cooked piece of salmon and a garlic-y dijon-dill vinaigrette. It was filling while still relatively light and when I left that night, I was determined to recreate my version at home.

I am proud to announce this salad is delicious and refreshing! This dressing is a tad bit different than the original from what I can remember but it’s still yummmmmmy!

Mediterranean Salad with Grilled Salmon and Dijon-Dill Viniagrette

Ingredients

For fish
2 (6 oz) salmon fillets
salt and pepper
olive oil

For salad
6-8 cups fresh baby greens
1 small orange, peeled and sectioned
1/2 cucumber, peeled and diced
1 small Roma tomato, diced
1/4 cup green or red bell pepper, diced
a few thick slices of red onion (I mimicked how the restaurant prepared it but next time I would dice the pieces smaller)
2-3 sun-dried tomatoes, thinly sliced
salt and freshly ground black pepper

For viniagrette:
1/4 cup extra virgin olive oil

2 Tbsp red wine vinegar
juice from half of a lemon (about 1 Tbsp, or you could use more wine vinegar)

1 Tbsp dijon mustard
1 to 2 Tbsp freshly chopped dill (you could probably used dried, about 1 tsp)

1/4 tsp honey (can omit if you want a more tangy dressing)
1/4 tsp salt

1/4 tsp freshly ground black pepper

sprig of fresh dill for  garnish, optional

Directions

1. Brush salmon filets with olive oil and season salt and pepper and set aside for 15 minutes (it’s best to cook salmon when at room temperature).
2. Prepare vinaigrette, add all ingredients except for fresh dill into a blender cup and blend for 30 seconds or until emulsified. Add in dill and stir until well combined. Set aside and let flavors meld.

2. Brush a grill pan with olive oil and heat over medium-high. Place salmon in pan skin side down and let cook for 4 minutes. Using a spatula, carefully turn filets over and let cook another 3-4 minutes until cooked through (fish should feel firm and not mushy when done cooking, you can cut in the middle to see if it’s cooked through and no longer deep pink). Let rest for a few minutes while you assemble the salad.

2. Assemble salad by placing greens in the bowl, top with chopped vegetables and fan the orange sections. Top with cook salmon and sprinkle with a small pinch of salt (optional) and freshly ground black pepper. Drizzle with prepared viniagrette and enjoy!

Recipe Notes: Salad is also delicious cold if you prefer a chilled salad and fish. I’ve eaten it both ways!

I had leftover dressing but saved it and drizzle over cooked shrimp and feta cheese

Serves 2