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1
Preheat an outdoor grill or an indoor grill pan.
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2
Line the bottom of a roasting pan with aluminum foil.
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3
Put the salmon in the roasting pan and drizzle both sides with olive oil, about 1 teaspoon on each side.
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4
On both sides of the salmon, sprinkle about 5 pinches each of salt, black pepper and seafood seasoning.
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5
Put the salmon directly on the grill and cook for 5 to 7 minutes on each side.
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6
You'll know it's done when the natural fat of the salmon starts to seep out.
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7
Put the salmon back in the roasting pan and set aside.
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8
In a mixing bowl, combine all of the vegetables and apricots and drizzle with olive oil.
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9
Add 1/2 teaspoon each sea salt and black pepper and mix until incorporated.
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10
Line a second roasting pan or baking sheet with aluminum foil.
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11
Pour the vegetable mixture in 1 layer into the roasting pan.
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12
Put the pan on the grill for 10 to 15 minutes, turning occasionally.
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13
Put the vegetable mixture on a serving platter and sprinkle with the chopped tarragon.
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14
Top with the salmon and serve.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
