Grilled salmon and chopped Greek salad for two

Ingredients

Serves: 2

• 180 g (about 6 oz) salmon fillet, skin-on
• 1½ Tbsp (22.5 mL) olive oil
• 1½ Tbsp (22.5 mL) red wine vinegar
• 2 tsp (10 mL) dried oregano
• ¼ tsp (1 mL) each onion and garlic powder
• 1/8 tsp (0.5 mL) each salt and pepper
• 2 cups (500 mL) chopped romaine lettuce (or your favourite leafy green)
• ¼ cup (60 mL) chopped yellow pepper
• ½ cup (125 mL) chopped cucumber
• ½ cup (125 mL) halved cherry tomatoes
• 2 Tbsp (30 mL) Greek olives (green or kalamata)
• ¼ cup (60 mL) cubed or crumbled light feta cheese

Instructions

1. Preheat barbecue to medium-high. Place salmon, skin side down, on clean, lightly greased grill. Cook 6-10 minutes depending on thickness or until internal temperature reaches 145°F (65°C).
2. Meanwhile, whisk together olive oil, red wine vinegar, oregano, onion and garlic powders, salt and pepper in a small bowl. Set aside.
3. Divide the vegetables, olives and cheese evenly between two plates. Top with grilled salmon and drizzle with dressing.

• Substitution: Any grilled or baked meat or fish will work well with this recipe.
• For four: Simply double the recipe if you are serving four.
• Make it a meal: Serve with grilled sweet potato, a small dinner roll or a grilled whole-wheat pita.