Greek Salad And Salmon Muffuletta

Recipe Ingredients

3/4 lb	340g / 11oz	Salmon fillet
1/4 cup	59ml	Olive oil
3 tablespoons	45ml	Fresh lemon juice
3 tablespoons	45ml	Red wine vinegar
4		Garlic cloves - minced or pressed
1 teaspoon	5ml	Dijon-style mustard
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried oregano
1 teaspoon	5ml	Tomato - cored and sliced (medium)
1/2 cup	73g / 2.6oz	Crumbled feta cheese - (2 oz)
12		Kalamata olives - pitted and chopped
1/4		Red onion - thinly sliced (small)
1		Regular or 10"-round loaf French bread - (abt 1 lb)

Recipe Instructions

Seafood Alternatives: cooked shrimp, crabmeat, lobster meat, squid rings, catfish

Preheat the broiler. With tweezers or needlenose pliers, remove the bones from the salmon. Lay the salmon skin-side down on a lightly oiled broiler pan. Combine the oil, lemon juice, vinegar, garlic, mustard, thyme and oregano in a large bowl. Brush the salmon with 1 tablespoon of the dressing.

Broil, without turning, 2 to 3 inches from the heat until the salmon is just opaque through the center, about 8 minutes. Take the fish from the pan; remove and discard the skin.

While the salmon cooks, add the tomato, cheese, olives and onion to the remaining dressing and gently toss. Cut the loaf of bread in half crosswise. Hollow out the bottom half by picking out about 1/2 inch of the soft bread.

Spread the vegetable mixture in the hollow and press down gently. Top with with the salmon, cutting to fit the shape of the bread. Drizzle the remaining dressing over the cut side of the bread top and press it over the salmon.

Cut into wedges to serve, or wrap snugly in plastic wrap and refrigerate up to 1 day.

This recipe yields 6 to 8 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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