Greek Chopped Salad With Crispy Peppercorn SalmonRecipe By: Allison Day
Try this Greek Chopped Salad With Crispy Peppercorn Salmon recipe from the cookbook Modern Lunch.
Salmon is one of the only fish that tastes just as nice warm out of the pan as it does chilled. This chopped salad comes together in under 15 minutes and can be made year-round, tasting even better during prime tomato season, which runs from late August to early September. If you’re crunched for time, swap the salmon for a cupful of chickpeas, pack it all up and run out the door.
Greek Chopped Salad
- ¼ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 pint cherry tomatoes, halved or quartered
- 1 English cucumber, unpeeled and diced
- ½ red onion, finely diced
- 1 tbsp chopped fresh oregano
- ½ cup crumbled feta
- 10 Kalamata olives, pitted and sliced
Crispy Peppercorn Salmon
- Four 4 oz. skinless salmon fillets
- 1 tbsp whole black peppercorns
- 2 tbsp extra-virgin olive oil
- For the salad, in a large bowl, add the oil (skip for now if packing), vinegar (skip for now if packing), tomatoes, cucumber, onion and oregano. Toss to combine, then gently mix in the feta and olives. Set aside.
- For the salmon, season the salmon with salt. With a mortar and pestle, crush the peppercorns to a medium-coarse texture. Coat one side of the salmon with peppercorns. Preheat a large cast-iron or nonstick skillet over medium-high heat and add the oil, followed by the salmon, peppercorn side down. Sear on the first side for 2 to 3 minutes, carefully flip (the fish will release when it is ready to flip) and cook on the second side until it reaches the desired doneness, about 2 to 3 minutes for juicy, medium-cooked salmon with a crispy crust
- If eating immediately, add the salad to plates or bowls, with the salmon on the side or on top and serve. If taking to go, for each container, pack the oil and vinegar for the salad in a small container on the side (use 1 tablespoon of extra-virgin olive oil and ¾ tablespoon of red wine vinegar per person). Add a serving of undressed, mixed salad to a container along with a fillet of salmon. Alternatively, build in a jar, starting with the oil and vinegar dressing (as above), followed by a serving of undressed mixed salad and finishing with the salmon fillet, flaked. Seal and refrigerate it until you are ready to take it with you. Keep it in the work refrigerator or with a cooler pack in your lunch bag until you are ready to eat. To serve, top the salad with oil and vinegar, mix and eat, or shake the jar and eat.