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
2 (6 oz) salmon fillets
salt and pepper
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
1/4 cup extra virgin olive oil
juice from half of a lemon (about 1 Tbsp, or you could use more wine vinegar)
1 to 2 Tbsp freshly chopped dill (you could probably used dried, about 1 tsp)
1/4 tsp salt
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.