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Mediterranean Diet Recipes

Salmon Fattoush Salad

Savor the delicious and vibrant flavors of the Middle East with this refreshing Fattoush Salad. Fresh vegetables, crispy pita, and a tangy dressing come together with rich, nutrient-packed sockeye salmon, known for its heart-healthy omega-3s and high-quality protein. This light yet satisfying dish is perfect for those seeking a balanced, flavorful meal with a taste of Lebanon and Syria.

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Serves 4

  • 3 bunches of romaine, chopped
  • 1 large seedless cucumber, chopped
  • 1 large tomato, chopped
  • 4 green onions, chopped
  • ¼ cup of red onion, diced (optional)
  • 5 radishes, sliced
  • ½ a bundle of parsley, or approximately 1/2 cup
  • 2 large pita breads, cut or torn into bite size pieces

Dressing

  • 2 cloves garlic, minced
  • 2 lemons
  • 1 tbsp red wine vinegar
  • ¼ cup of pomegranate molasses
  • 1 tsp sumac
  • 1 tsp dried mint
  • 1 tbsp kosher salt
  • ½ tsp black pepper
  • ¼ cup extra virgin olive oil

Salmon Marinade

  • 1 lb of sockeye salmon
  • 2 cloves garlic, minced
  • 1 tsp mustard
  • ½ lemon juiced
  • ½ tsp kosher salt
  • Dash of oregano
  • Dash of cardamom powder
  • Dash of garlic powder
  • Fresh cracked pepper to taste
  • Drizzle of olive oil

Directions

  1. Preheat oven to 375 degrees.
  2. Cut or tare your pita bread into bite size pieces. Drizzle them with extra virgin olive oil, salt, pepper, and bake in the oven for 12 minutes or until golden brown and crispy.
  3. De-skin your salmon and cut into medium size pieces.
  4. In a bowl, make your marinade with the garlic, mustard, lemon juice, spices, and olive oil.
  5. After a few minutes, grill your salmon on a hot grill until perfectly cooked inside.
  6. For the salad, chop all the vegetables for your salad into bite size pieces and place them in a large bowl.
  7. In a smaller bowl whisk together the garlic with the lemon, red wine vinegar, pomegranate molasses, sumac, dried mint, salt, pepper, then slowly drizzle in the olive oil.
  8. Toss the dressing with the salad and the toasted pita chips. Add a little more salt and pepper to the salad to season the vegetables.
  9. Add the grilled salmon on top of the salad, serve, and enjoy!

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