Grilled Salmon and Spinach Salad Recipe
Created by William Penn High School, New Castle, DE | Amber Rideout 2015-2016 | Edited by Delphine Remy
Yields: 4 servings | Total time: 30-40 minutes
Salmon, Spinach, Salad… The tripe S recipe!
Ingredients:
Salad:
- 4 cups baby spinach leaves
- ½ cup of crumbled feta cheese
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 4 tabelspoon olive oil
- 1 teaspoon of white wine vinegar
- ½ cup thin sliced red onion
- 1 small cucumber halved lengthwise and sliced
- ¾ cup of grape tomatoes cut in half
- 1 lemon
Salmon:
- 2 teaspoons of rosemary
- 2 teaspoons of thyme
- 1 teaspoon of salt
- 2 teaspoons of fresh dill, chopped
- ½ cup olive oil
- 1 lb. salmon cut into 4 pieces
Instructions:
- Place the tomatoes, red onion, and cucumber into a bowl. Mix in olive oil, salt, pepper, garlic, white wine vinegar and set aside.
- In another bowl add the baby spinach leaves and mix in vegetable mix. Mix well and portion onto each plate.
- In a small bowl mix the rosemary, thyme, salt and dill together. Spread the mixture over the salmon. Rub the salmon with the mixture.
- Next, get a small sauté pan and add a small amount of oil just to cover the bottom of the pan. Place pan on medium heat and heat up the oil.
- When the oil is hot sear each piece of salmon on both sides (cook to temperature you want your salmon).
- Place the salmon on each plate and spread feta cheese.
- Garnish with lemon slices and ENJOY this super healthy dish!