Grilled Fresh North Atlantic Salmon Filet Recipe
Grilled Fresh North Atlantic Salmon Filet Served on a Warm Roasted Potato Salad and Sautéed Mushrooms, Green Beans, Shaved Grilled Corn & Roasted Red Potatoes with Charred Tomato Vinaigrette.
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Ingredients
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Salmon Filet
Roasted Potato Salad
Sautéed Vegetables
Charred Tomato Vinaigrette
Method
Preparing the Salmon
- 1
Marinate the Salmon
In a small bowl, combine olive oil, salt, black pepper, and lemon juice. Place the salmon filets in a shallow dish and pour the marinade over them. Let marinate for at least 15 minutes.
- 2
Roasting the Potatoes
- 3
- 4
Roast the Potatoes
Spread the potatoes on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until golden and tender. Remove from the oven and toss with chopped parsley.
Sautéing the Vegetables
- 5
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes, or until they are golden brown. Add minced garlic and sauté for an additional minute.
- 6
Add Green Beans and Corn
Add the trimmed green beans and shaved corn to the skillet. Season with salt and black pepper. Sauté for another 5-7 minutes, or until the green beans are tender-crisp.
Making the Vinaigrette
- 7
Char the Tomatoes
On the grill or in a skillet, char the cherry tomatoes until they are blistered and soft. Remove from heat and allow to cool slightly.
- 8
Prepare the Vinaigrette
In a blender, combine charred tomatoes, olive oil, red wine vinegar, salt, and black pepper. Blend until smooth.
Bringing It All Together
- 9
Plate the Dish
On a serving plate, arrange a generous spoonful of roasted potato salad as a base. Top with the grilled salmon filet. Spoon the sautéed vegetables over the salmon and drizzle with charred tomato vinaigrette before serving.