Grilled Wild Salmon

Grilled Wild salmon with fresh vegetables. This recipe provides not only delicious flavor for your meal but protein, heart healthy omega 3 fatty acids and fiber. A perfect dish to keep you feeling strong and #SOBikini fit!

Sesame Honey Glaze — Photo by Yoav Aziz on Unsplash

Only 300 calories per serving and loaded with protein!

Serves: 4

Total Time: 25 minutes

8 fingerling potatoes (about 8 ounces)
4 small red onions, cut into 1-inch slices (about 1 pound)
4 Vidalia spring onions, quartered (about 8 ounces)
4 cipollini onions (about 4 ounces)
2 cups sliced fennel (about 7 ounces)
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon chopped fennel fronds
1 tablespoon chopped fresh parsley
4 (6-ounce) salmon fillets
2 cups pea tendrils or baby spinach
1/4 cup Lemon Vinaigrette or SANTA FE VERDE SAUCE

Prepare grill.
Place potatoes in a large pot of boiling water and cook 8 minutes or until tender.
Add onions and sliced fennel to pot of potatoes and cook 3 minutes or until onions are tender. Drain and plunge into ice water; drain.
Toss vegetables with oil. Place vegetables on grill rack coated with cooking spray; grill 4 minutes on each side or until tender and lightly browned. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, fennel fronds, and parsley.
Sprinkle salmon with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Place salmon on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place 1 salmon fillet onto each of 4 plates. Toss pea tendrils with Lemon Vinaigrette. Place about 1/2 cup pea tendril mixture over salmon.
Add 1 1/2 cups grilled vegetables to each serving, and serve immediately.

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Recipe

Grilled Wild Salmon

Seafood

Wild salmon is seasoned with black pepper and sea salt, grilled and served with grilled vegetables

Ingredients

8 fingerling potatoes (about 8 ounces)
4 small red onions, cut into 1-inch slices (about 1 pound)
4 Vidalia spring onions, quartered (about 8 ounces)
4 cipollini onions (about 4 ounces)
2 cups sliced fennel (about 7 ounces)
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon chopped fennel fronds
1 tablespoon chopped fresh parsley
4 (6-ounce) salmon fillets
2 cups pea tendrils or baby spinach
1/4 cup Lemon Vinaigrette

Instructions

Oil grill and heat to medium high heat.
Place potatoes in a large pot of boiling water and cook 8 minutes or until tender.
Add onions and sliced fennel to pot of potatoes and cook 3 minutes or until onions are tender.
Drain and plunge into ice water; drain.
Toss vegetables with oil.
Place vegetables on grill rack.
Grill 4 to 5 minutes on each side or until tender and lightly browned.
Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, fennel fronds, and parsley.
Sprinkle salmon with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Place salmon on grill rack.
Grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place 1 salmon fillet onto each of 4 plates.
Toss pea tendrils with Lemon Vinaigrette.
Place about 1/2 cup pea tendril mixture over salmon.
Add 1 1/2 cups grilled vegetables to each serving, and serve immediately.
Alternatively, spoon Santa Fe Verde Sauce over salmon; link above.

Grilled Wild Salmon