Recipes

Grilled Salmon with Veggies

Written on January 01, 2005

This is a favorite of mine and often times if I’m out of certain vegetables, I substitute, you can too! Also, I recently purchased the large George Foreman™ grill, I love it! It’s easy clean up and cuts cooking time in half. So here’s the recipe:

½ c. chopped onion (red or yellow)
12 oz. mushrooms chopped ( I use Portobello or Button)
1 c. chopped zucchini (green, yellow, or both!)
1 c. chopped eggplant
1-2 Tbsp. olive oil
½ tsp. minced garlic
light salt / pepper
1 tsp. basil, oregano, parsley
1 tsp. goat cheese (optional)

In a shallow glass pan, pour ¼ c. lemon juice, 2 tsp. Olive oil, 1 tsp. Pepper, 1 tsp. Mince garlic (or ½ if you’re not crazy about garlic). Place 1 ½ lb. of salmon in the marinade for about an hour before cooking. You can do it earlier if you like, cover it and place in fridge. Meanwhile:

Place your oil in a large pan and place the first 4 ingredients in pan, cook thoroughly until tender. Turn off heat. Grill or broil your salmon as directed. 2 minutes before your fish is done, turn the heat on low to warm your veggies adding the last 6 ingredients. Stir well and continue to heat. Meanwhile, place 4 oz. Of cooked salmon on plate, place a large spoonful of veggies over the fish. Sprinkle lightly with goat cheese if you desire.

I serve this with rice pilaf and salad.

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