This is a refreshing dinner on a hot summer day. Make the extra salmon even if you only need two servings for dinner. Leftover Salmon has many uses..Salmon
3 tablespoons extra virgin olive oil
1 tablespoon fresh dill
1 tablespoon fresh oregano
½ teaspoon black pepper
4 fresh salmon fillets, about 6 oz each
½ teaspoons salt
Mix the extra virgin olive together with the black pepper, the chopped fresh dill, and fresh oregano together in a non-metallic bowl. Stir well then add in the zest and juice of the lemon.
Place the salmon fillets into the marinade and turn them to coat. Set them aside in the refrigerator for at least 30 minutes and up to 3 hours.
Once the salmon has marinated, place a heavy paced frying pan or skillet over medium-high heat and allow it to get hot.
Season the salmon fillets with the salt and then place the salmon presentation side down into the pan.
Cook undisturbed for 3 minutes. Carefully flip the salmon and cook for a further 3 minutes.
Serve with warmed pita bread
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
4 cups torn romaine lettuce
1 small bell pepper, diced
1/4 of red onion, sliced
Half English cucumber, sliced
1 medium tomato, diced
12 kalamata olives,
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend the flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.