Grilled Salmon and Warm Vegetable Salad

Diced carrots, diced potatoes, diced zucchini, and chopped red onion sautéed in hot olive oil until tender. Meanwhile salmon is grilled on stovetop in grill pan. As salmon cooks, green peas, fresh lemon zest, coarse salt, and fresh ground pepper are added to vegetables. Grilled salmon fillets are served over fresh cooked vegetables and garnished with basil pesto.

Ingredients -

1 (6 ounces) Salmon Fillets, skin on
Extra Virgin Olive Oil
1 cup diced Blanched Potatoes
½ cup diced Blanched Carrots
½ cup diced Zucchini
1 small Red Onion, chopped
½ cup Cooked Green Peas
1 tablespoon finely grated Fresh Lemon Zest
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
Basil Pesto, optional

Preparation:

1. Warm the olive oil in a medium sized saucepan.

2. Add the carrots, potatoes, zucchini and onion and toss to coat.

3. Cook gently until fork tender.

4. Cook the salmon fillets flesh side down on high heat in a grill pan.

5. Flip half way through and cook until the fillets flake easily, careful not to overcook.

6. Add the peas, zest, salt and pepper to the saucepan with the other vegetables.

7. Toss to combine.

8. Put an equal amount of vegetables on individual serving plates and top with the cooked fish.

9. Garnish with basil pesto and serve.

Salmon Tips -

Buying a Grill

Find and buy a grill that easy to use and easy to maintain. Solid construction and a heavy duty grate are important to look for, as you will probably own your grill for several years.

Salmon Tips -

Thermometers

Thermometers are necessary to check different foods for doneness. It’s an important tool to have by the grill, especially for check internal temperatures of cuts of meat.

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