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Greek Salmon with Cucumber and Dill salad

  • January 11, 2016
  • By Carly Neave

Greek Salmon with Cucumber and Dill Salad

What’s your favourite thing about summer holidays?

 Mine is that time of the day when you come off the beach at 12pm (the sun makes me hungry so always an early start…), perch yourself onto a chair overlooking the sea and dive into the freshest and lightest of summer dishes…possibly joined by a glass of rosé if you’re feeling generous. That’s exactly what I wanted to re-create with this healthy greek salmon and cucumber salad. Maybe I was feeling nostalgic or simply craving a moreish and summery plate of food, but either way, I am so happy with how this recipe has turned out!

The soft, pink salmon just melts away in the mouth with a deliciously creamy (and healthy!) fresh raw salad. The pomegranate brings the whole dish together with crunchy bursts of sweet flavour that takes it to an entirely new level. It’s easy to fall into simple chicken salads when you want something light but this greek salmon dish takes under 20 minutes to put together and will impress friends and family, as well as yourself! Hope you enjoy and tag me in your creations! @LeanLivingGirl xx

Greek Salmon with Cucumber and Dill Salad

Photographs by Grace Guino for Women’s Health Middle East/ITP Publishing Group, for “Clean Meals in 20 Minutes,” Issue #18, Sept 2015

Greek Salmon with Cucumber and Dill salad
 
Prep time
Cook time
Total time
 
Greek Salmon with Cucumber and Dill salad
Author:
Recipe type: Salads
Serves: 2 Servings
Ingredients
Greek Salmon:
  • 2 organic salmon fillets (150g each)
  • 1 Tbs extra virgin olive oil
  • 1 Tsp dried oregano
  • Juice of ½ lime
  • Pinch of sea salt and crushed black pepper
  • Handful of fresh pomegranate seeds
  • 1 tbs coconut oil to cook salmon
Cucumber & Dill salad:
  • 2 medium sized cucumbers
  • 4 small radishes
  • 2 Tbs greek yoghurt
  • 1 Tbs chopped fresh dill
  • Juice of ½ lime
  • Salt and pepper to taste
Instructions
  1. Place the salmon fillets in a bowl with all the other ingredients, except the pomegranate seeds and coconut oil and mix well, set aside.
  2. Prepare the salad by finely slicing the cucumber and radishes lengthways. To get the perfect thin slices, use a mandoline.
  3. Place the sliced cucumber in a colander to drain off excess water and then combine with the radishes, greek yoghurt, lime juice, dill and seasoning in a bowl.
  4. Place a pan on a med-high heat with a tbs of coconut oil and leave for 2 minutes to heat up. Add the salmon fillet and cook for 3-4 minutes on both sides until just pink in the middle. If you prefer your salmon ”˜well-done’ then cook for a little longer.
  5. Spoon the cucumber and radish salad into a dish and top with the salmon. Sprinkle over pomegranate seeds and serve warm or cold.

 

By Carly Neave, January 11, 2016 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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