Linda Gassenheimer | Tribune News Service (TNS) For a simple, refreshing summer dinner, I decided to serve a Greek salad with salmon sauteed in an olive oil, lemon and garlic sauce. Fresh oregano gave a burst of flavor to the sauce. A secret to keeping the salmon juicy and flaky is to under cook it a little leaving the inside a little translucent.
The salmon will continue to cook in its own heat when removed from the stove. Using a meat thermometer can help ensure perfect doneness: it should read between 110 to 115 degrees. HELPFUL HINTS: Ant type of fresh salmon can be used.
4 chopped garlic cloves can be used instead of minced garlic. Any type of lettuce can be used. COUNTDOWN: Assemble salad on plates.
Make sauce. Cook salmon. SHOPPING LIST: To buy: 3/4 pound salmon fillet, 1 head romaine lettuce, 1 tomato, 1 cucumber, 1 container black pitted olives, 1 bottle reduced-fat vinaigrette dressing, 1 lemon, 1 jar minced garlic, 1 bunch fresh oregano or 1 bottle dried and 1 container whole wheat pita breads.
Staples: olive oil, onion salt and black peppercorns. Recipe by Linda Gassenheimer Divide lettuce between two dinner plates. Top lettuce with tomato, cucumber, onion and olives.
Drizzle vinaigrette dressing over the salad. Mix olive oil, lemon juice, oregano and minced garlic together in a small bowl. Heat a medium-size skillet over medium high heat.
Add the salmon skin side up and pour the olive oil mixture into the skillet. Saute 5 minutes, turn salmon over with skin down..
