fresh herbs & feta
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 6-12 minutes
Wine Suggestion: Indian Wells Chardonnay, Columbia Valley Pinot Gris, Horse Heaven Vineyard Sauvignon Blanc, Unoaked Chardonnay Limited Release
8- 6oz portions of Copper River King Salmon fillet
Olive oil
Kosher or sea salt and pepper, to taste
1 lemon
Greek Salad Salsa, recipe follows
Heat grill to medium high. Lightly oil the pieces of salmon and season with salt and pepper. Cook the fish 4-5 minutes per side depending on thickness of fish until just cooked through. Remove from heat and squeeze fresh lemon over the fish.
Top with Greek salad salsa to serve.
½ English cucumber, diced into ½” pieces
2 ripe tomatoes, diced into ½” pieces
2 Tbs finely diced red onion
1 clove garlic, minced
3 Tbs quartered pitted Kalamata olives
1/3 cup crumbled Feta cheese
Juice of ½ lemon
1/3 cup extra virgin olive oil
1-2 tsp red wine vinegar
2 tsp chopped fresh oregano
1 Tbs chopped fresh basil
1 Tbs chopped fresh parsley
kosher or sea salt and pepper to taste
Place cucumbers, tomatoes, onion, garlic, olives and feta cheese in a mixing bowl; gently toss to combine. Add lemon, oil, vinegar and fresh herbs; gently toss to combine. Season to taste with salt and pepper.
Note: Salsa is best if prepared about 1 hour before serving to let flavors mingle.
