Opa! Fest to being held June 22-24 at St. Nicholas Greek Orthodox Church in Troy.
The festival's hours are 4-11 p.m. and Saturday and noon to 8 p.m. Sunday.
Tickets for the festival are $2 and can be purchased at the door. Free parking and shuttle service will be offered from Walsh College, 3838 Livernois. To learn more about Opa! Fest, visit http://opafest.org/
Pan Seared Salmon with Spartan Style Baked Tomatoes and Feta.
1 Garlic clove
1tbsp Fresh oregano
1tbsp Fresh basil
1tbsp Fresh parsley
10oz Cherry tomatoes
3.5oz Crumbled feta cheese
2 Salmon fillets (6oz)
1tbsp Coconut oil
1 Lemon
4oz Arugula
Preheat the oven to 400°.
- Finely chop the garlic; set aside.
- Remove and discard the stems from the
oregano, basil and parsley and discard
stems. Chop leaves for ONLY 1 tablespoon of
each oregano, basil, and parsley.
- Cut the tomatoes in half and place in a
medium bowl.
- Add feta, basil, garlic, oregano,
1 tablespoon of olive oil, and a pinch each
of salt and pepper to the tomatoes.
- Stir to combine and transfer to a medium
baking dish.
Bake the tomato mixture for 15 to 20
minutes, until cheese has softened and
tomatoes are roasted. Keep warm for
serving.
- While the tomatoes are baking, go ahead and
start step 4.
Pat dry the salmon with paper towels and
transfer to a plate.
- Season the salmon with ¼ teaspoon each of
salt and pepper.
Heat 1 tablespoon of coconut oil in a
medium sauté pan over medium-high heat.
- Add the salmon to the pan. Cook until
golden brown, about 4 minutes on each side.
- Remove from heat and set aside for plating.
- In a large bowl, juice the lemon and discard
seeds. Add 1 tablespoon olive oil and ¼ each
of salt and pepper. Whisk together.
- Add arugula and toss until well coated.
- (USDA recommends cooking fish to a minimum 145°)
- In the center of 2 plates, divide the
arugula salad, top with salmon and the
baked tomatoes and feta.
- Garnish with parsley on top.
- Enjoy!
