There’s nothing ‘fad’ or ‘fleeting’ about the Mediterranean diet; it’s based on the long-standing culinary repertoire of a region that’s known for fresh, flavorful food. This salmon salad is no exception — the fillets are cooked in coconut ghee (a mixture of ghee and coconut oil that’s ideal for high-heat cooking) and served atop a vibrantly colorful salad.
Mediterranean Salmon Salad
Pat salmon fillets dry with a paper towel. Rub a little olive oil onto each one. Season with salt and pepper.
In skillet on high heat, add coconut ghee and melt. Add salmon and cook for 3 minutes on each side. When salmon is done to your liking, remove and place on a cooling rack.
Cut a few slices of lemon and char it in the pan after removing fillets. Reserve the rest of the lemon.
In a large bowl, add romaine, cherry tomatoes, cucumber, red onion, black olives and feta cheese. Drizzle olive oil, add pinch of salt, pepper, and a few squeezes of fresh lemon juice. Toss to mix.
To serve, add your beautiful salmon fillet to top of salad.
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