Grilled Wild Salmon And Vegetables Recipe

Name: Grilled Wild Salmon And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 extravirgin olive oil; Cooking spray; 1/2 teaspoon 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

Servings: persons

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 extravirgin olive oil
Cooking spray
1/2 teaspoon 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
Prepare grill.
2
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.
3
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.
4
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 Preserved 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.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Grilled Wild Salmon And Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Wild Salmon And Vegetables

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