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Mediterranian Salad with Harissa Salmon

A knockoff from a local Greek restaurant, Tazikis. This just isn't a salad. It is a somewhat technical dish that takes a decent amount of effort. However, it will be a sure fire hit with everyone.

A fabulous entree salad complete with protein. Numerous textures and zingy flavors permeate this dish. Filling and healthy, the harissa compliments the salmon and cuts through the rich balsamic dressing with the mixed greens providing the canvas for this deliciously artistic dish.

Not a simple salad to make but it can be made much easier by having several items prepared in advance: Harissa; Candied Pecans; Pickled Onions; Pita Chips and Balsamic Vinaigrette. I will either grill or pan sear the salmon just before putting the salad together.*

This recipe is portioned for four but could just as easily be for eight. I use a large salad bowl to serve this as it gives you enough room to get everything mixed well.

Mediterranean Salad with Harissa Salmon

Ingredients

8 cups Fresh organic baby spring mix of lettuces torn into bite size as needed.
1/2 cup garbanzo beans
1/2 cup roasted red peppers, thinly sliced
1/2 cup quick pickled red onions
1/2 cup tomatoes, diced
1/2 cup candied pecans
1/2 cup feta cheese, crumbled
4 grilled salmon fillets
1 cup harissa sauce
balsamic vinaigrette
10-12 baked pita chips
4 large salad bowls (45oz approx 8in across x 3in deep), chilled

Preparation

Mis en place - have all your ingredients prepared* and arranged in order as above for filling the serving bowls.
Fire up the grill or searing pan. Lightly season the fillets with salt and pepper and sear the salmon as shown. Remove from heat, skin side up and keep warm.
Divide equally the mixed greens between the serving bowls and then follow dividing up each ingredient in the order above between each bowl either randomly sprinkling or you can group each ingredient together.
Finishing with the feta in the middle of the bowl, top with the salmon, crispy skin side up and serve with the pita chips, harissa and balsamic vinaigrette in bowls.

Urban Cowgill August 2024

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