• Pat the salmon completely dry with paper towels. Cut the salmon into cubes, making sure the pieces are uniform in size. It doesn’t matter if they are big or small - but make sure they are all roughly the same size so they cook in the same amount of time.
• Season the salmon all over with salt and pepper.
• Heat a cast iron skillet over medium heat. Let it heat for a good 5 to 6 minutes so it’s hot. Add the butter and let it melt and sizzle - it will almost instantly brown. This is good!
• Add the salmon in a single layer. Cook on one side until very deep golden brown and seared. Flip each salmon piece. Cook for 1 minute so the salmon gets brown on the other side.
• Whisk together the honey, garlic and water in a bowl. Pour the honey mixture into the skillet. It should bubble and sizzle all around the salmon. Cook for 3 to 4 minutes, letting it bubble and thicken and get sticky.
• Make the salad! Season the greens well with lots of salt and pepper. Add in the tomatoes, cucumbers, peppers, olives, feta and pickled onions. Add in the salmon. Drizzle on the dressing and serve!

honey lemon dressing

• Whisk together the lemon juice, vinegar, dijon, honey, lemon zest, dill, garlic and a big pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Drizzle on the salad. This stays great in the fridge for a few days. Just shake before using