We have been experiencing great weather with temps in the mid-seventies and I had hoped to grill some salmon out of the grill. But, of course, the weather has changed, and rain is in the forecast for the next few days. I have to cook some salmon so it’s the grilling pan for these fillets. Might as well make it exciting, by spicing it up with a pan-seared Greek salmon and tomato and black olive salad.
This dish is a perfect compliment to my newest spice seasoning (available June 1st). I am happy to introduce 1 of 3 new spice mixes to add to the market. This delightful Greek Seasoning combines several classic herbs and spices popular in Greek cuisine. Wake up your favorite Greek foods with this seasoning. It is perfect in Courgette Balls, Moussaka, Tomatokeftedes, Choriatiki, and gives fish and poultry that perfect Greek flavor.
I am using Alaskan sockeye salmon fillets. Rub about 1 tablespoon of spices into 4 fillets. One of the benefits of a rub is it creates a crust around the fish sealing in the juices.
Grease a grilling pan or heavy skillet with olive oil. Place the fillets on the grill and cook covered, over medium-high heat for 3 – 5 minutes. Do not crowd the fish. I often cook them in batches. Turn the fish and cook the other side another 3 – 5 minutes or until the salmon flakes easily with a fork. Transfer to a plate and keep warm.
Meanwhile, heat 1 tablespoon oil in a medium skillet over low heat. Add 1 pint of heirloom cherry tomatoes and sauté for 5 minutes, or until the tomatoes begin to soften. Transfer to a medium bowl and let cool slightly.
Add 1/2 cup whole black olives, 2 tablespoons roughly chopped parsley, and toss with a Greek vinaigrette. Add a few croutons and toss gently.
Scoop some of the tomato mixture onto a serving plate. Place a salmon fillet along the tomatoes and serve immediately.So, not grilled salmon on the old Weber. I still have that to look forward to. But this will do in a pinch! – Ella💙
- 4 salmon fillets
- 1 tablespoon olive oil
- 2 tablespoons dried oregano
- 1 tablespoon thyme
- 2 teaspoons dried basil
- 2 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried lemon zest
- 1 teaspoon fresh grind black pepper
- 1/4 teaspoon coriander
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 1/2 cup black olives, whole
- 2 tablespoons fresh flat leaf parsley
- 3-4 tablespoons Greek vinaigrette
In a small bowl mix the Greek rub ingredients. Rub the seasonings into the fillets.
On a greased grill rack, grill salmon, covered, over medium-high heat until fish flakes easily with a fork, 3 – 5 minutes. Turn and cook the other side for 3 – 5 minutes. Remove to a plate and keep warm.
Meanwhile, heat 1 tablespoon oil in a medium skillet over low heat. Add the tomatoes and sauté for 5 – 8 minutes, or until the tomatoes begin to soften. Transfer to a medium bowl and let cool slightly.
Add the black olives, basil, and Greek vinaigrette. Toss gently. Serve with salmon.