Greek Salmon Salad with Tahini Yogurt Dressing

Ingredients

• 4 (4 oz) skin-on wild caught salmon fillets
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried oregano
• 1/4 teaspoon granulated garlic
• Kosher salt and fresh ground black pepper to taste
• 1/2 cup plain non fat Greek yogurt
• 1 tablespoon tahini
• 1 1/2 teaspoons olive oil
• 1 lemon, juiced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried dill
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon coriander
• Kosher salt and fresh ground black pepper to taste
• 6 cups chopped romaine lettuce
• 1/3 cup thinly sliced red onion
• 1/3 cup kalamata olives
• 2 ounces feta cheese, cubed
• 1 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1 teaspoon olive oil
• 1 teaspoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried dill
• Kosher salt and fresh ground black pepper to taste

Method

1. Preheat grill to medium high heat and oil the grill grates. While the grill heats, combine all of the spices for the salmon and use a mortar and pestle or the palms of your hands to crush them. Sprinkle evenly over the salmon. Place the salmon flesh side down on the grill and cook for 3-5 minutes per side depending on the thickness. Remove from the grill and rest for several minutes before removing the skin and flaking them apart with a fork.5 min timer
2. In a small bowl combine all of the ingredients for the dressing and whisk together until smooth. Taste for seasoning then refrigerate until ready to serve.
3. In a medium sized bowl whisk together the red wine vinegar, olive oil, oregano, dill, salt and pepper. Add in the diced cucumber, cherry tomatoes and red onion. Toss to combine.
4. On a large platter or in a serving bowl add the romaine lettuce. Top the lettuce with the cucumber mixture, olives, feta and salmon. Serve with the dressing on the side.