Greek Salad with Pan-Seared Salmon and Tzatziti Sauce

Greek Salad with Pan-Seared Salmon

Ingredients

• 6 ounce salmon filets
• lettuce of choice (butterball lettuce works well)
• cucumber, peeled, seeded and thinly sliced
• tomatoes, cut up
• red onion, thinly sliced*
• fresh mozzarella balls
• kalamata olives
• toasted pine nuts
• Tzatziki Sauce (recipe below)
• Lemon and Herb Vinaigrette (recipe below)

Instructions

Sprinkle the salmon filets with a little salt and pepper. Heat a skillet over medium high. Drizzle with avocado oil and swirl the pan. Add the fish to the pan. Let sear for 4 minutes without moving the fish. Flip over and sear the other side for 4 minutes or until the fish is cooked to your preference.

As fish cools, arrange the lettuce, cucumbers, tomatoes, onion, mozzerella and olives on a plate. Drizzle the vinaigrette over the salad. Lay the salmon on the salad. Spoon the tzatziki sauce over the salmon and sprinkle everything with the pine nuts.

* You can soak the onions for 10 minutes or pickle them for 15 minutes to temper the bite of the raw onion and possibly make them easier to digest if you have problems with raw onions.

Tzatziki Sauce

Ingredients

• 6 ounces plain Greek yogurt
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped mint
• 1 tablespoon chopped dill
• 1/4 teaspoon each salt and pepper
• 1 small garlic clove, minced

Instructions

Combine all ingredients in a small bowl.

Lemon and Herb Vinaigrette

Ingredients

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1/2 teaspoon oregano
• 1 small garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

Place all ingredients in a jar with a lid and shake until well blended.