Grilled Wild Salmon and Vegetables

Grilled Wild Salmon and Vegetables
Photo by Howard L. Puckett

Ingredients

  • 4 (6-ounce) salmon fillets
  • ¼ cup Preserved Lemon Vinaigrette
  • 4 Vidalia spring onions, quartered (about 8 ounces)
  • Cooking spray
  • 2 cups pea tendrils or baby spinach
  • 1 tablespoon extravirgin olive oil
  • 4 small red onions, cut into 1-inch slices (about 1 pound)
  • + 7 more ingredients
    • 1 tablespoon chopped fresh parsley
    • 8 fingerling potatoes (about 8 ounces)
    • ½ teaspoon salt, divided
    • ½ teaspoon freshly ground black pepper, divided
    • 1 tablespoon chopped fennel fronds
    • 2 cups sliced fennel (about 7 ounces)
    • 4 cipollini onions (about 4 ounces)

Prepare grill. Place potatoes in a large pan of boiling water; cook 8 minutes or until tender. Add onions and sliced fennel; 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...

View full recipe at My Recipes

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