FRIDAY NIGHT DINNER--Greek salad with char-grilled salmon

   Each Saturday afternoon I look forward to listening to MPR's The Splendid Table, hosted by Lynne Rossetto Kasper.  I also receive the program's newsletter.  Greek Salad with Char-Grilled Salmon was the featured recipe this week.  Since my husband had requested salmon for dinner and I had all the ingredients for the salad in my garden and refrigerator, I thought I'd give it a try.  We loved it and I'm hoping to make this one more time before my tomatoes and lettuces are history.  The only change I made was to substitute baby lettuces from my garden for the romaine called for in the recipe. 

                             Greek Salad with Char-Grilled Salmon
               adapted from Relaxed Cooking with Curtis Stone by Curtis Stone

Serves 4

Salmon:
• 4 6-ounce salmon fillets
• Salt and freshly ground black pepper
• 2 teaspoons garlic-infused extra-virgin olive oil
• 1 teaspoon dried oregano
• Olive oil, for brushing grill
Salad:
• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
•1 head romaine lettuce, torn into pieces
• 3 or 4 small Heirloom tomatoes (I used Red Siberian)
• 1 cucumber, peeled, halved lengthwise, seeded and sliced crosswise
• 1/2 cup pitted Kalamata olives
• 1/2 small red onion, very thinly sliced
• 4 ounces feta cheese
• 1 tablespoon chopped fresh flat-leaf parsley

1.  To make the salmon:  Prepare a barbecue grill for medium-high heat.  Sprinkle the salmon with salt and pepper.  Rub the garlic oil and the oregano over the salmon.  Brush the hot grill with olive oil.  Place salmon on the grill and cook for 2 minutes on each side, or until it is just cooked through and pale pink in the center.  Gently peel away the skin from the fillet.
2.  Meanwhile, prepare the salad:  Place the red wine vinegar in a large bowl.  Slowly add the olive oil, whisking constantly to blend.  Season the vinaigrette with salt and pepper to taste.  In a large salad bowl, toss the lettuce, tomatoes, cucumbers, olives, and onions with enough vinaigrette to coat.  Season the salad with salt and pepper to taste. 
3.  Divide the salad among 4 plates.  Crumble the feta cheese over the salads.  Top each salad with a grilled salmon fillet, and sprinkle with the parsley.  Drizzle some of the remaining vinaigrette over the salmon, and serve immediately.