Heart Healthy Salmon

by The Diva Chef, Elise Wims
6 (4 Oz) pieces of wild salmon filets
1 teaspoon each of lemon pepper, kosher salt, and dried dill
4 plum tomatoes, halved
2 green peppers (left whole)
2 red peppers (left whole)
1 yellow pepper (left whole)
Half of fennel bulb, pulled apart
2 TBSP extra virgin olive oil
1 lemon, (cut into wedges)
Preheat grill to medium high heat.
Sprinkle Salmon with ½ tsp. each of lemon pepper, kosher salt, and dill.  Place aside
Place peppers, tomatoes, and fennel in a mixing bowl. Drizzle with olive oil, and remaining lemon pepper, dill, and kosher salt.
Arrange vegetables on grill, and cook on all sides for 3-5 minutes, until completely charred. Remove and set aside.
Place Salmon on the hottest part of grill, (there is enough fat in salmon to prevent sticking) Grill 2-3 minutes for medium rare to medium temp.  
Place Salmon on a serving platter along with grilled vegetables. Serve with lemon wedges, and garnish with fresh dill.  

Serves 6

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