Santorini Seared Salmon
over Charred Pepper Greek Salad
Cooking time
10 minutes
Servings
2/4
Calories
610 /serving
Pink, flaky and moist on the inside, oven-crisped on the outside, this salmon would be right at home in Greece. To complete your low-carb, high-energy plates, charred and raw veggies makes for an intriguing take on Greek salad, pumped with crumbled feta and fresh mint.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 1 Cubanelle pepper
- 3 Cucumbers
- 200g Mini sweet peppers
- 14g Mint
- 30ml Apple cider vinegar
- 60g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef bouillon powder, salt, onion, oregano, yeast extract, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)
Contains: Milk • Salmon • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Grill pan (or large pan)
Total Fat
45 g
Saturated Fat
10 g
Sodium
550 mg
Total Carb
20 g
Sugars
9 g
Protein
35 g
Fibre
6 g
Preparation
Cook the salmon
- Pat the salmon dry and drizzle with oil; season with ½ the spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
- Transfer to a plate and reserve the pan.
Make the vinaigrette
- Meanwhile, pick the mint leaves off the stems; tear the leaves.
- In a large bowl, combine the vinegar, mint, 2 tbsp oil (double for 4 portions) and S&P.
Cook the peppers
- In a large bowl, combine both types of peppers, a drizzle of oil, the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the peppers and cook, 2 to 3 min. per side, until softened.
- Transfer to a cutting board and thinly slice crosswise, discarding the stems and seeds.
Make the salad & serve
- Thinly slice the cucumbers crosswise.
- To the bowl of vinaigrette, add both types of peppers, the cucumbers and cheese; toss well.
- Divide the salad between your plates.
- Top with the salmon. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
