Greek Salad

1/2 cup Olive Oil

1/4 cup Apple Cider Vinegar

1/2 Tablespoon Oregano

1/4 tsp Thyme

1/4 tsp Black Pepper

1/8 tsp Sea Salt

2-3 sprigs fresh Dill

1 small clove minced garlic

1 cup Grape Tomatoes cut in half

1 Cucumber sliced and quartered

1 sliced Red or Bell Pepper

1 cup chopped Cauliflower

1/4 cup chopped Red Onion

1/4 cup sliced Kalamata Olives

1/2 cup Feta Cheese (optional)

I like to use a canning jar to mix these ingredients together; olive oil, apple cider vinegar, garlic, dill, spices, shake in a jar by shaking with the lid on (or use a blender). After it is well mixed, pour over vegetables mixture.  Cover and marinate in the fridge for at least 1 hour. The longer you marinade the better.

Inspired Salmon Marinades

I admit I found this on YouTube on The Domestic Greek channel and thought this is worth a share. I have tried all of these recipes. Any variations I made are in color (parentheses). For your convenience I have listed below the recipes.

Orange Ginger Marinade

2 6-8oz salmon fillets

1 orange, zested and juice

1/2 tsp ginger, freshly grated

2 tsp honey

1 tbsp cilantro, chopped

Salt and pepper to taste

(I added 2 tbsp Refined Coconut Oil)

In a small bowl, whisk together orange zest & juice, ginger, honey and salt & pepper to taste. Place salmon and marinade in a large zipper bag and allow to sit in the refrigerator for 20 minutes. Place salmon on a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.

Greek Marinade

2 6-8oz salmon fillets

1 tsp dried oregano

1 tbsp dill, chopped

1/2 lemon, zest and juice

2 Garlic cloves, minced

2 tbsp Oil (I used Olive Oil)

Salt and Pepper to taste

In a small bowl, whisk together herbs, lemon zest & juice, garlic, oil and salt & pepper to taste. Add marinade and salmon to a large zipper bag and allow to sit for 20 minutes in the refrigerator. Place salmon on a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.

Sweet & Spicy Marinade

2 6-8oz salmon fillets

1 cup pineapple juice

1 jalapeno, minced

1 garlic clove, minced

1 tsp cajun seasoning

Salt and pepper to taste

(I added 2 tbsp Refined Coconut Oil)

In a small bowl, whisk together pineapple juice, jalapeno, garlic and cajun seasoning. Season with salt and pepper to taste. Pour marinade over salmon and refrigerate for 20-30 minutes. When ready to cook, add salmon to a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.

Maple Balsamic Marinade

2 6-8oz salmon fillets

1/4 cup Balsamic Vinegar

1/4 cup maple syrup

1 Garlic clove, minced

(I added 2 tbsp Olive Oil)

1 tsp thyme Salt and pepper to taste In a small bowl, whisk together balsamic, maple syrup, garlic and thyme. Season with salt and pepper to taste. Allow to marinate for 20-30 minutes in the refrigerator. Place on a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes.

Chipotle Lime Marinade

2 6-8oz salmon fillets

1/4 cup Chipotle in Adobo sauce (I used Herdez Chipotle Peppers in Adobo Sauce)

2 Limes, zest and juice

1 tbsp Agave (I used Raw Honey)

Salt and pepper to taste

(I added 2 tbsp Refined Coconut Oil)

Cilantro for garnish

In a small bowl, whisk together Chipotle in Adobo, Lime zest & juice and Agave. Season with Salt and Pepper to taste. Place Salmon in a large zipper bag and add marinade. Refrigerate for 20-30 minutes. Place marinated Salmon fillets onto a nonstick or parchment lined baking sheet. Bake at 400ºF for 10-12 minutes or until salmon is cooked through.

Vegetables In Greek Marinade

marinated veggies

1/2 Cup Olive Oil

1 1/4 Cup Apple Cider Vinegar

1 Tablespoon Oregano

1/2 tsp Thyme

1/2 tsp Black Pepper

3 Tablespoons Honey

1 tsp Salt

1 small clove minced garlic

Thoroughly mix ingredients together in a jar by shaking with the lid on, or use a blender. After it is well mixed, pour over a mixture of your favorite raw vegetables.  Marinate covered in the fridge for at least 1 hour. The longer you marinade the better.

Suggested veggies I have used; broccoli, cauliflower, tomatoes, olives, mushrooms, onions, beans, carrots, zucchini, cucumber, bell pepper, asparagus, radishes. Unused marinade will keep in the fridge for 3 months. Marinade can also be used to marinate meat or fish.