Recipes

Grilled king salmon with lentil salad

Grilled king salmon with lentil salad

Take your tastebuds on a journey with this easy king salmon grilled with salt and pepper and served with a green lentil and grilled vegetable salad.

Ingredients

1 pieces large filet Copper River King Salmon whole or cut into individual .

Sea salt and cracked black pepper

4 tablespoons olive oil divided

For the lentil salad

1 cup green lentils

3 cups chicken stock

1 cup water

1 red pepper

1 yellow pepper

1 slices zucchini cut into 3 thick

1 avocado halved

1/4 cup green onion diced

For the dressing

1/4 cup red wine vinegar

2 tablespoons chopped fresh basil

Salt and black pepper

1/3 cup extra virgin olive oil

Methods

  1. Add the lentils to the stock and 1 cup of water in a pot and bring to a boil.
  2. Simmer for about 25 minutes, Drain and cool.
  3. In a blender mix the red wine vinegar, basil, salt and pepper.
  4. Slowly add the olive oil until well mixed. Set aside.
  5. Preheat the grill to a high heat.
  6. Lightly season the salmon with some salt and black pepper and rub each side of it with 2 tablespoons of the olive oil.
  7. Place the peppers, sliced zucchini and avocado on large plate.
  8. Drizzle the veggies with the remaining olive oil and season with salt and pepper.
  9. Place the salmon carefully onto the hot grill skin side up and let it sear for about 8 minutes. Using 1 or 2 large spatulas flip the salmon over and repeat.
  10. While the salmon is cooking, place the veggies on the grill and cook until they get a good dark char on them.
  11. Transfer the veggies to a plate and take the salmon off the grill. Let it rest covered with some foil.
  12. Add the cooled lentils to a large bowl.
  13. Scrape any loose burned pieces of skin from the peppers and chop into small pieces.
  14. Add to the lentils along with the chopped grilled zucchini and green onion.
  15. Add half of the dressing and taste. Add more salt, pepper and dressing if desired.
  16. Toss well and serve along with the salmon and grilled avocado.

Recipe and image courtesy of www.foodnessgracious.com

 

Get It Joburg North Campus September 2016


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