Ingeredients salmon

4 (5- to 6-ounces each) skinless salmon fillets
Kosher salt and freshly ground black pepper
1 tbsp garlic-infused extra-virgin olive oil
1 tsp dried oregano
Olive oil, for brushing grill

Ingeredients greek salad

3 tbsp red wine vinegar
1⁄4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 head romaine lettuce, torn into pieces
336 g assorted heirloom tomatoes (about 4 small), cut into wedges
1 English cucumber, halved lengthwise, sliced crosswise
1⁄2 cup pitted Kalamata olives
1⁄2 small red onion, very thinly sliced
14 g feta cheese
1 tbsp chopped fresh flat-leaf parsley, divided


In a large bowl, place the vinegar. Slowly add the olive oil and whisk continually to blend. Season the vinaigrette to taste with salt and pepper.
In a large salad bowl, toss the lettuce, tomatoes, cucumber, olives, and onions with enough vinaigrette to coat. Season the salad to taste with salt and pepper.
To serve: Divide salad among 4 plates. Crumble feta cheese over salads. Top each salad with a grilled salmon fillet. Sprinkle with parsley. Drizzle some of remaining vinaigrette over salmon and serve immediately.

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