1/2 cup kalamata olive |
1/2 cup green olives |
2 tomatoes, sliced |
1/2 cup feta cheese, crumbled |
1/2 red onion, thinly sliced |
1/2 green bell pepper, thinly sliced |
1/2 yellow bell pepper, thinly sliced |
1/4 cup sliced pepperoncini pepper |
1/2 cup thinly sliced cucumber |
12 large romaine leaves |
seasoned croutons (optional) |
artichoke heart (optional) |
viniagrette salad dressing (homemade is best) |
4 (6 ounce) salmon fillets |
2 tablespoons olive oil or 2 tablespoons grapeseed oil |
1 tablespoon unsalted butter |
1 tablespoon dried parsley |
1 tablespoon garlic, chopped |
2 -2 1/2 tablespoons blackening seasoning (many recipes on food.com or store-bought) |
juice from one lime, divided |
1/4 cup orange juice |
2 tablespoons brown sugar |
1 tablespoon vinaigrette dressing (homemade is best) |