A refreshing Seared Salmon Salad with Halloumi and a herbed garlic dressing. With a base of chopped romaine lettuce, juicy tomatoes, spicy red onion, and crisp cucumber, this salmon salad is as fresh as it is delicious!
Ingredients
Dressing:
- ½ cup olive oil
- ½ cup roasted garlic rice vinegar or sub plain rice vinegar
- 2 tbsp greek yogurt
- 2 tbsp fresh oregano chopped fine
- ½ tsp salt
- ½ tsp ground black pepper
Salmon:
- 3 6oz salmon filets
- 1 tsp Italian seasoning
- salt & pepper
- 1 tbsp olive oil
Salad Assembly:
- 2 heads romaine chopped
- ¼ cup red onion sliced thin
- 1 cup persian cucumbers peeled and cut into half moons
- 1 cup cherry tomatoes cut in half
- 6-8 oz grilling cheese or halloumi cooked according to package instructions
- 1 tbsp fresh dill de-stemmed and chopped fine
Instructions
- Preheat a cast iron skillet to medium and add 1 tbsp olive oil. Pat dry the filets with a paper towel and sprinkle with salt, pepper, and Italian seasoning. Add the filets to the cast iron skillet, flesh side down, and cook for 3-4 minutes until browned. Cover the pan to help ensure even cooking.
- While the salmon is cooking, prepare your dressing. To a small bowl, add olive oil, roasted garlic rice vinegar, greek yogurt, chopped oregano, salt, and pepper. Whisk together until smooth. Set aside.
- Assemble your salad - add chopped romaine to a large serving platter. Top with red onion, cucumber, tomatoes, grilled halloumi, and seared salmon filets. Drizzle with dressing and garnish with freshly chopped dill. Serve immediately and enjoy!
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe