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GREEK STYLE SALMON

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My favorite restaurant on the planet is the Fishmonger in Illovo. Perdo is a dear friend and he is undoubtedly the master when it comes to seafood. He uses exceptional quality fishes and cooks them simply, letting them be the star of the dish.

Unfortunately in the US, I am limited to cooking with salmon, tuna or swordfish. It is nearly impossible to get my hands on the fishes abundantly found on South Africa’s coastline… Kingklip, kabeljou, hake & soles.

So it is no surprise, that when I find myself back in Johannesburg, I eat almost every meal at The Fishmonger. And no meal is complete without their chunky Greek salad overflowing with creamy, salty feta cheese and briny Kalamata olives. Pedro uses only the best ingredients and it is evident with every mouthful.

Today I have created a dish inspired by him. And if you are lucky enough to be able to substitute some of the local fishes, instead of salmon please do so. I am green with envy.

20 years ago I was lucky enough to visit the Greece. Just like their neighbors in Italy, they focus on fresh, simple ingredients. Nothing says Greece more than oregano. The fresh herb can sometimes be overpowering, so I have used the milder, dried version in this recipe.

In Los Angeles we are lucky enough to have Papa Cristo’s Greek market. You can find me there once a week stocking up on yoghurt, olives, dips, salad dressings and baklava.

But if you are elsewhere in the world try to find a good Greek store to buy your olives and feta. It makes all the difference.

Apolamváno̱ or απολαμβάνω (def--- enjoy)
xxxx Chef MM

GREEK STYLE SALMON

US (Imperial)

Print Ingredients

FOR THE FISH

4 x 8oz salmon fillets --- (center cut) with pin bone removed and skin on

Olive oil spray

Spice rub (see below ****)

Zest of one lemon

Good quality olive oil for drizzling

Lemon slices and chives for garnish

FOR THE SPICE RUB ****

1 tspn dried oregano

1 tspn dried dill

1 tspn fish spice

½ tspn kosher salt

½ tsp fresh ground black pepper

FOR THE SALAD

1 pack cherry tomatoes halved

5 baby Persian cucumber cut into big chunks

½ red onion cut into slivers

1 large yellow pepper cut into chunks

1 cup Kalamata olives halved

1 pack of good feta cheese cut into cubes

FOR THE DRESSING

½ cup good olive oil

¼ cup good red wine vinegar

Juice of one lemon

1 tspn Dijon mustard

½ tspn coarse salt

½ tsp fresh ground black pepper

1 tspn dried oregano (rubbed in hands to release the oils)

InstructionsPreheat the oven to BROIL

Mix all the dry ingredients in a bowl to make the dry spice rub ****.

Spray a foil or Teflon lined baking sheet with non-stick spray. Place the salmon fillets on the baking sheet skin side down.

Season the fish with the spice rub and top with the zest of a lemon (set lemon aside to use for dressing) and a drizzle of olive oil.

Cook the salmon in the top half of the oven for 6-7 minutes (be careful not to overcook). It should be easy to pierce with a fork and it should still be moist inside. Remember fish still continues to cook when you take it out the oven, so err on the side of under cooking the salmon.

Whisk all the salad dressing ingredients together and set aside

Cut all veggies into big chunks and lay in a bowl. Drizzle with the salad dressing just before serving and toss to coat. Lay the salad down on a flat platter and top with the feta cheese.

Place the salmon fillets on top. Give it a generous drizzle of some good quality olive oil. Crumble some feta on the fish and garnish with a lemon slice and fresh chives.

This dish can be served topped with warm fish or served at room temperature.

CHEF'S TIP

you can also use a full side of salmon (1 ½ to 2 lbs with skin on) or any other white fish you prefer instead of the salmon portions.

SERVES 4

EU (Metric)

Print Ingredients

FOR THE FISH

4 x 225 g salmon fillets --- (center cut) with pin bone removed and skin on

Olive oil spray

Spice rub (see below ****)

Zest of one lemon

Good quality olive oil for drizzling

Lemon slices and chives for garnish

FOR THE SPICE RUB ****

1 tspn dried oregano

1 tspn dried dill

1 tspn fish spice

½ tspn kosher salt

½ tsp fresh ground black pepper

FOR THE SALAD

1 pack cherry tomatoes halved

5 baby Persian cucumber cut into big chunks

½ red onion cut into slivers

1 large yellow pepper cut into chunks

1 cup Kalamata olives halved

1 pack of good feta cheese cut into cubes

FOR THE DRESSING

½ cup good olive oil

¼ cup good red wine vinegar

Juice of one lemon

1 tspn Dijon mustard

½ tspn coarse salt

½ tsp fresh ground black pepper

1 tspn dried oregano (rubbed in hands to release the oils)

InstructionsPreheat the oven to GRILL

Mix all the dry ingredients in a bowl to make the dry spice rub ****.

Spray a foil or Teflon lined baking sheet with non-stick spray. Place the salmon fillets on the baking sheet skin side down.

Season the fish with the spice rub and top with the zest of a lemon (set lemon aside to use for dressing) and a drizzle of olive oil.

Cook the salmon in the top half of the oven for 6-7 minutes (be careful not to overcook). It should be easy to pierce with a fork and it should still be moist inside. Remember fish still continues to cook when you take it out the oven, so err on the side of under cooking the salmon.

Whisk all the salad dressing ingredients together and set aside

Cut all veggies into big chunks and lay in a bowl. Drizzle with the salad dressing just before serving and toss to coat. Lay the salad down on a flat platter and top with the feta cheese.

Place the salmon fillets on top. Give it a generous drizzle of some good quality olive oil. Crumble some feta on the fish and garnish with a lemon slice and fresh chives.

This dish can be served topped with warm fish or served at room temperature.

CHEF'S TIP

You can also use a full side of salmon (750g to 1 Kg with skin on) or any other white fish you prefer instead of the salmon portions.

SERVES 4

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