Ocean Prime's Greek salmon salad - Dallas News | myFOXdfw.com

Get this recipe courtesy of chef Adam Polisei from Ocean Prime Restaurant in Troy, Mich. Learn more online at www.oceanprimetroy.com.

Greek Vinaigrette:
1/3 cup Red Wine Vinegar
2 teaspoon Dijon Mustard    
2 teaspoon Shallots, minced
1 teaspoon Garlic, minced
1 each Lemon, Juice Only
2 teaspoon Granulated Sugar
1 teaspoon Parsley, fresh, minced
1 teaspoon Thyme, fresh, minced
1 teaspoon Oregano, dried
1/8 teaspoon White Pepper
1/8 teaspoon Kosher Salt
2/3 cup Vegetable Oil

1) Combine all ingredients in a mixing bowl with a wire whip. For oregano, put the 2 tsp. in your hand, and rub your hands together over the bowl to help release the aromatics of the dried herb (you should do this with all dried herbs).
2) Hold refrigerated until ready to use.
3) Will hold in refrigerator, tightly sealed for up to one week.

Greek Vegetable Mix:
4 ounces Red Onion, julienne
8 ounces Pepperoncini, seeded, halved
8 ounces English Cucumber, medium dice
8 ounces Roasted Red Pepper, med. Dice
8 ounces Grape Tomatoes, halved
4 ounces Greek Vinaigrette

1) Combine all ingredients in a small mixing bowl approximately 20 to 30 minutes before serving. This will allow the various flavors of the ingredients to blend together. It also allows the onions some time to soften up a bit. Don't do this too early, or you will cure your vegetables, and they'll lose their crisp and vibrancy.
2) Hold refrigerated during this step.

Greek Salmon Salad:
4 each Salmon Filets (6 oz each)
2 teaspoon Kosher Salt
1 teaspoon White Pepper
2 tablespoon Vegetable Oil
2 each Pita, no pocket
2 ounces Roasted Red Pepper Hummus
4 ounces Romaine Lettuce
4 ounces Baby Arugula
1 recipe Greek Vegetable Mix
8 tablespoon Feta Cheese, crumbled
To Taste Kosher Salt
1 each Lemon
4 tablespoon Extra Virgin Olive Oil

1) Season salmon with salt and pepper on both sides and sear in a medium sauté pan in vegetable oil. Get a nice hard crust on the top-side before flipping over. Finish in the oven as necessary.
2) Meanwhile, spread hummus evenly over one of the pieces of pita, and top with the second piece. Cut into ¾" squares and transfer to a baking sheet. Bake in a 350* oven until slightly golden.
3) While those are cooking, combine vegetables with half of the feta, romaine and arugula. Be careful, you may not need all of the vinaigrette that the veggies are mascerating in, so use discretion at this point. Season with salt as needed.
4) Cut ends off of lemon, and cut into four quarters. In the same pan as the salmon, sear each of the quarters until they are golden brown.
5) To plate, place vegetable mixture at top of plate and top with remaining feta. Then place the salmon in front of it. Place lemon next to salmon, garnish with pita "croutons" and drizzle entire plate with evoo.
6) Enjoy!