This was the most simple dinner, and the most delicious. What does that tell ya? Quality ingredients RULE!
That’s wild-caught Alaskan sockeye from Costco. It cost an arm and a leg, but I cut it into more than 12 3-oz portions, and froze them individually.
I put the salmon steaks on foil, drizzled them with olive oil and lemon juice, and sprinkled with seasoning salt. And then the hub grilled them for about 10 minutes ~ 15 tops. That’s it.
I want that EVERY NIGHT!!!!
Here’s the Greek Salad underneath! (Well, Greek-inspired…)
First of all, you’ve gotta do this! Wash and cut your salad or Buddha bowl ingredients, or just veggies you know you want to use, and put them in a large container, like this one…
All I did was make my dressing in the bottom of a salad bowl, then throw in the entire contents of the box and VOILA!!! Greek salad!
Here’s the dressing…
GREEK SALAD DRESSING
Whisk the following in the bottom of a salad bowl:
- 1 tablespoon Dijon mustard (all these dressing recipes I see only put 1 teaspoon. I like more mustard than that…)
- 1 tablespoon (or splash) red wine vinegar
- 1 tablespoon finely chopped fresh oregano (Or to taste. I can’t get enough of that stuff)
- Salt and pepper
- If you have it, a tablespoon of the juice from a jar of kalamata olives
Drizzle in about 3 tablespoons olive oil while whisking vigorously to emulsify. And there you have it! Delicious, healthy, homemade Greek salad dressing!
Drop in the FOR SURES: green pepper, red onion, kalamata olives, tomato, cucumber. Add anything else you’d like. I added artichoke hearts and baby spinach.
Of course, feta would be heavenly. But that’s for another day.