Recipe: Greek Salad with Salmon and Creamy Feta Dressing

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 '--for the dressing
 1/2 cup regular mayonnaise, such as Hellmann's
 1/2 cup sour cream
 6 ounces feta cheese, crumbled
 2 tbsp milk (skim, low fat or whole)
 1 tbsp freshly squeezed lemon juice
 1 clove garlic, roughly chopped
 2 tbsp chopped fresh dill
 1/4 tsp dried oregano
 1/4 teaspoon salt
 1/4 teaspoon freshly ground black pepper
for the salmon
 1 tbsp olive oil
 1 lb salmon filets, with skin
 a few pinches each garlic salt and pepper
for the salad
 5 cups salad greens
 1/2 cup grape tomatoes, chopped
 1/2 english cucumber, cut into bite sized pieces
 1/2 cup kalamata olives, halved cup
 1/2 cup crumbled feta cheese
 1/2 red onion, thinly sliced
 chopped fresh dill for garnish



For the dressing: Place all the salad dressing ingredients in a blender or food processor. Blend until thick and creamy. If desired, you can thin out with some water.


For the salmon: Heat the oil in a 12 inch skillet over medium high heat. Season both sides of the salmon with some garlic salt and pepper. When the pan is hot (you can test with a small splash of water) Place the salmon on the pan skin side down. Place a splatter guard over the salmon as it cooks. Cook the salmon about 5-6 minutes or until golden brown and crispy. Flip the salmon and cook for another 2-3 minutes or until done to your liking.


Assemble to salad: Layer the salad ingredients in a large bowl. Place the salmon over the top. Drizzle dressing and sprinkle some dill over the top. Serve immediately.

Recipe: Greek Salad with Salmon and Creamy Feta Dressing

~ Marla Meridith

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