Mediterranean Romaine Salad with Pan Seared Salmon and Avocado
This is usually our dinner the day after we’ve had a cheat day….
We try so hard to stay on a healthy diet, but let’s face it – it’s hard! So when we splurge by having pretzels and beer cheese at the ballgame, the next day we eat salad for dinner. But not just ANY salad. This Salmon Mediterranean is our go to. It is so crunchy, flavorful and filling we don’t feel like we did anything healthy. 🙂
Salmon is one of our favorite proteins
It is so versatile, heart healthy and like the bacon of seafoods in my humble opinion. We eat salmon at least once a week in some form or another. I am constantly experimenting with it. When I hit the mother load with a recipe, you know I will share it with you!
Cooking it right
The secret to pan searing Salmon is to start with the skin side down and a pan that is not too hot. When Salmon is cooking too fast, you will see white stuff coming out of the side. Not good. Medium to low heat is best.
Feta, Feta, Feta
So, we kinda dig feta. We buy in bulk…..
Mediterranean Romaine Salad with Pan Seared Salmon and Avocado
Ingredients
- 3/4 lbs Salmon Filets
- 1 Tbsp Teriyaki Sauce
- 1/4 Tbsp Garlic Powder
- 1/4 Tbsp Kosher Salt
- 1/4 Tbsp Ground Black Pepper
- 4 cups Romaine Lettuce Roughly chopped
- 1/2 cup Cherry tomatos Halved
- 1/2 cup Hothouse cucumber Chopped
- 1/4 cup Red Onion Chopped
- 1/4 cup Mild Banana Pepper Rings Chopped
- 1 large Avocado Sliced
- 1/2 cup Feta Cheese Crumbled
- 4 Tbsp Balsamic Vinaigrette Salad Dressing
- 2 Tbsp Olive Oil
Instructions
- Remove Salmon from the fridge. Rub the olive oil all over the filets. Pour teriyaki sauce on the filets and sprinkle them each with the the salt, pepper and garlic powder. Set aside.
- Divide among two large salad bowls or plates the lettuce, tomatoes, cucumber, onion, pepper rings, avocado and feta cheese.
- Heat the olive oil in a heavy skillet over medium heat. Place salmon filets skin side down in skillet and cook for 4 minutes. Flip filets and cook for another 4 minutes. Remove from skillet and carefully remove the skin.
- Dress the salad with the balsamic vinaigrette and place the Salmon on top. Squeeze a little lime juice over the avocado and Salmon. Enjoy!
