As they say, the secret is in the sauce. I use this dressing for both a Mediterranean salmon marinade as well as a light, zesty dressing for the salad.
– 1lb Salmon Fillets – 4 cups Lettuce – 1 cup Cucumber – 12 Grape Tomatoes – ½ Red Onion – 1 Avocado – ½ cup Feta Crumbles – ⅓ cup Kalamata olives – Lemon wedges (optional)
Typically, Wild Sockeye and Coho have more robust taste. Atlantic is lighter in color, milder taste, and fattier. This fat allows it to fall apart and flake more easily.
Whisk together all of the marinade/dressing ingredients in a large bowl. Divide the marinade in half and use one-half for the dressing.
Coat the salmon with 1/2 of the marinade. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a metal or glass dish with aluminum foil.
While salmon is cooking, prepare the salad ingredients and mix in a large salad bowl.
Slice salmon and arrange over salad. Drizzle with the reserved dressing. Serve with lemon wedges, if desired.