Slow Cooked Salmon Board
Ingredients: ¼ cup chopped fresh dill, divided 3 tablespoons chopped parsley 2 tablespoons chopped chives 1 large fillet sockeye salmon, pin bones removed 1 teaspoon fine sea salt 1 teaspoon black pepper 1 orange, sliced into rounds 2 tablespoons olive oil, divided ½ cup Greek yogurt 1 tablespoon lemon juice 1 package Halloumi, cubed 1 English cucumber, thinly sliced 1 cup cherry tomatoes, halved 1 tub Mt Vikos Artichoke Spread 1 jar Mt Vikos Mediterranean Jalepeño Stuffed Olives 1 package Mt Vikos Traditional Feta, cubed 1 package Greek pita, warmed
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Directions: Preheat oven to 350℉. In a small bowl, stir together 3 tablespoons of dill, parsley, and chives. Place salmon fillet on a lightly oiled sheet pan, sprinkle with salt and pepper and spread herb mixture evenly over fish. Lay orange rounds overlapping slightly over herbs. Drizzle with 1 tablespoon olive oil. Bake 20-25 minutes or until internal temperature is 130-145℉, depending on desired doneness. In a small bowl, whisk together yogurt, remaining 1 tablespoon dill, and lemon juice. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add cubed halloumi and fry until golden brown on all sides, 5-7 minutes. Transfer fish to a serving board. Serve with dilled yogurt, halloumi, cucumber, cherry tomatoes, artichoke spread, olives, feta, and pita.