Greek-Style Seared Salmon
Chopped Village Salad with Quick Pickled Onions
Cooking time
10 minutes
Servings
2/4
Calories
440 /serving
Pick up an ocean breeze, wafting off the Mediterranean (or the Ionian or the Aegean). It lands you on a Greek island at suppertime, with a keto-minded meal laid out before you. The salmon is jiggly pink inside and thinly crusted with full-bodied herbs and spices. Give a village salad some extra spark by marinating sliced red onions in red wine vinegar, before tossing in chopped tomatoes, cukes and dill.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 280g Cherry tomatoes
- 50g Sliced red onions
- 1 Bunch of dill
- 3 Cucumbers
- 30ml Red wine vinegar
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Mustard, Salmon, Sulphites
You will need:
Medium pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
5 g
Sodium
390 mg
Total Carb
16 g
Sugars
7 g
Protein
29 g
Fibre
4 g
Preparation
Cook the salmon
Pat the salmon dry with paper towel; season with ⅔ of the spices and S&P. In a medium pan (non-stick if possible), 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.
Mise en place
Meanwhile, in a large bowl, combine the onions and vinegar. Halve the tomatoes. Quarter the cucumbers lengthwise; cut crosswise into ½ inch pieces.
Make the salad
Pick the dill fronds off the stems. To the bowl of onions and vinegar, add the tomatoes, cucumbers, dill, 2 tbsp oil (double for 4 portions), the remaining spices and S&P; toss well.
Plate your dish
Divide the salmon and salad between your plates. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
