Grilled Greek salmon stacks
Recipe and Photography by Chef Eric Gephart
8 oz Kvaroy Arctic Salmon Fillet
Salt and pepper For Seasoning
8 oz Feta Cheese
¼ Cup Olive Oil
1 teaspoon Red Chili Flakes
¼ teaspoon Dried Oregano
1 Bay leaf
¼ teaspoon Dried lemon thyme
¼ teaspoon Freshly Ground Black Pepper
¼ teaspoon Fennel Seeds
¼ teaspoon Lemon Zest
4 oz Green Olives, Drained
4 oz Kalamata Olives, Drained
12 oz French Baguette, sliced ¼ inch on a bias and toasted
DIRECTIONS
Drain and pat dry the feta cheese. Cut into small to medium dice. Mix the rest of the ingredients together and pour over the diced Feta and reserve. (good for 12 days)
Stabilize your grill at 400F and slightly oil the grill grates. Once the grill is to temp., season the fillet the grill the salmon fillet for 2 minutes then flip and grill for another 2 minutes. We are looking for an internal temp of 130F.
Remove the grilled salmon from the grill and allow to cool at room temp for 5 to 10 minutes. Using a fork, flake the salmon into pieces that will fit on the baguette slices.
Set up a build your own stack station so guests can hold a toasted baguette slice and top with the grilled and room temp salmon then garnish with the marinated olives and feta. Enjoy!
