Grilled Salmon w/Greek Salad.

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…


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.


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