Ingredients:

Salad:
-1 head torn Boston lettuce
-1 1/2 pounds tomatoes, cored and cut into wedges
-1/3 cup thinly sliced red onion
-2 tablespoons olive oil
-4 salmon fillets, skinned
-1/3 cup crumbled feta cheese
-ground black pepper

Dressing:
-1/2 cup buttermilk
-1/4 cup sour cream
-1 tablespoon chopped fresh dill
-1 tablespoon cider vinegar
-1/2 garlic clove, minced
-1/4 teaspoon salt
-1/4 teaspoon pepper

1. Prepare grill
2. While waiting for grill to heat, make the dressing
3. Process all dressing ingredients in a blender about 20-30 seconds; cover and refrigerate
4. Assemble the salad by dividing the lettuce among 4 plates
5. Divide the tomatoes and onion, and layer over the lettuce; set aside
6. Rub 2 tablespoons olive oil over both sides of salmon fillet
7. Grill salmon over high heat 2-3 minutes, then carefully flip the fillets and grill until cooked through
8. Transfer 1 salmon fillet to each plate
9. Drizzle salads with the dressing, and top with crumbled feta and freshly ground pepper