A year ago when I was pregnant with Hadley, Max made our favorite salmon dish. I loved that meal, I couldn't wait, I took one bite of it and that bite came right back up. Salmon officially repulsed me from that time on. When I was pregnant with Hudson I didn't really have many food aversions, fish certainly didn't bother me, and we always had salmon once a week for those omega 3's.
After Fishgate 2016, I honestly didn't know if I'd want to eat salmon again. Once Hadley was born, it took a while for me to want to eat fish at all. It didn't sound appealing until more recently. I started slowly with sushi and then one day, I really wanted salmon. Maybe it has to do with springtime and gravitating towards fresh greens and fish, but I'm loving this salad and we are making it weekly. It is filling enough for both of us and a quick/easy make!
Yields two servings
- 2.5 cups of Hearts of Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup red onion, chopped
- 1/2 cup feta cheese
- Zoe's Salad dressing - I used to make my own red wine vinaigrette and that was great and all but for ease, my favorite salad dressing is from Zoe's. Pick up a bottle and use it on everything!!! I toss just the lettuce in about 2 tbsp. of it.
For Salmon Chimichurri
- 2 salmon fillets (I like 4 oz, Max likes 6 oz or more)
- 3 cloves garlic
- 1/4 cup fresh cilantro
- 1 cup fresh parsley
- Red pepper flakes, to taste (I like a hearty sprinkle, it plays well off the red wine vinegar!)
- 1/4 cup red wine vinegar
- 1/2-ish cup of olive oil (pour yourself 1/2 cup, you may not need to use it all)
1) We like to cook our salmon on our Green Egg but I will defer to you on how you cook it. Either on a grill (grill 3-4 minutes on each side), a Green Egg (get to 350 degrees and cook for 15 minutes, do not flip), in the oven (400 degrees for 12-15 minutes, do not flip), on a skillet (high heat, cook on each side for 3-5 minutes). So we will call step one, MYOS (make your own salmon). I don't do anything to it, don't put anything on it, just let it cook naked. I also love to cook my halved cherry tomatoes. I make a little "roasting pan" out of foil and throw them on the Green Egg as well.
2) While the salmon is cooking on your designated method, make the chimichurri by combining all ingredients except for the olive oil, in a mini food processor. Pulse, pulse, pulse it and then add in the olive oil a little at a time between pulses. Using the full 1/2 cup will give you a pretty runny chimichurri but some people prefer that. Use however much olive oil to reach your desired consistency.
3) Once chimichurri is done, assemble your salad with the lettuce, red onion and feta. If you roasted your tomatoes, keep them set aside for now. If they are going in raw, add them to the salad. Pour 2 tbsp. of dressing and toss. Plate the salad. If you did roast your tomatoes, add to the plate once salad has been tossed in dressing.
4) When salmon has reached its desired doneness, when pairing it with a salad, we like to remove the shiny/scaley side. So using the spatula, just run it slightly above the bottom scaley side, lifting the fillet up off of it. Set on your bed of greens then using a spoon, top the salmon with the chimichurri.