Warm Salmon Salad with Lemony Greek Dressing
This hearty main dish salad combines ingredients we love - salmon, spring greens, and brown rice. Tossed with Shirlie Jayne's Lemony Greek Dressing provides a delightful and flavorful finish.
Ingredients
- 4 (6-8 ounce) Salmon Fillets
- 1 Bag Mixed Spring Greens
- 2 Cups Brown Rice
- 1/2 tsp Himalayan Pink Salt (or your choice of salt)
- 1/2 tsp Black Pepper
- 2 Garlic Cloves
- 2 Tbs Olive Oil
- 4 Green Onions
- 1 Red Onion
- 20 Pea Pods
- 1 Wedged Lemon
- Shirlie Jayne's Lemony Greek Dressing
How to Prepare
- Cook the brown rice, set aside while keeping it warm.
- Season the salmon with the salt, pepper and garlic.
- Add 1 ½ Tbs olive oil to a large saute pan over medium heat.
- Add the salmon fillets to the pan and cook until done. (about 6 – 8 minutes) on each side.
- Set the salmon aside on a plate and keep warm.
- Add the remaining olive oil to the pan and saute the onion and pea pods.
- Be careful not to over cook, keeping them crisp.
- In a large bowl, toss together the salad greens, the rice, the onions and peapods.
- Add the Lemony Greek Dressing and toss so that all ingredients are coated.
- Evenly divide the salad mixture between 4 plates, then top with a salmon fillet.
- Sprinkle green onion on top and finish with a green onion fan.
- Serve with more Lemony Greek Dressing and lemon wedges on the side