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
Kosher or sea salt and pepper, to taste
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.