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Ingredients
- 1 cup mayonnaise
- 2 tbsp fresh basil (chopped)
- 1 small clove garlic (finely chopped)
- 4 salmon fillets (about 180g each)
- 2 ripe tomatoes (sliced)
- 2 Lebanese cucumbers (sliced)
- 16 jumbo kalamata olives
- 1/2 small red onion (sliced)
- 150g fetta.
- ¾ tbsp white wine vinegar
- extra virgin olive oil
Method
In a small bowl, combine 1 cup mayonnaise, 2 tbsp fresh basil (chopped) and 1 small clove garlic (finely chopped). Set aside.
Brush 4 salmon fillets (about 180g each) with 2 tbsp extra virgin olive oil and cook, skin-side down, on a preheated medium-hot barbecue or char-grill for 3-4 minutes each side (for medium-rare) or until cooked to your liking.
Place 2 ripe tomatoes (sliced), 2 Lebanese cucumbers (sliced), 16 jumbo kalamata olives and 1/2 small red onion (sliced) in a medium bowl and crumble over 150g fetta. Mix ¾ tbsp white wine vinegar with 2 tbsp extra virgin olive oil in a bowl and drizzle over salad. Season with salt and pepper and toss gently to combine.
Top salmon with mayonnaise and serve with salad.
