Servings:
(serves 6) Servings
Ingredients
Salmon:
- 6 salmon fillet
Marinade for Salmon:
- 6 salmon fillet
- 1/3 cup extra virgin olive oil
- 1 cup lemon
- 1 cup orange
- 2 tablespoon basil
Spinach salad, cannellini bean and sun dried tomato salad with balsamic vinaigrette:
- 6 salmon fillet
- 1/3 cup extra virgin olive oil
- 1 cup lemon
- 1 cup orange
- 2 tablespoon basil
- 2 pound baby spinach
- 2 cup cannellini beans
- 1/2 cup sun dried tomato
- 1 cup red pepper
- 1 cup yellow pepper
Balsamic Vinaigrette:
- 6 salmon fillet
- 1/3 cup extra virgin olive oil
- 1 cup lemon
- 1 cup orange
- 2 tablespoon basil
- 2 pound baby spinach
- 2 cup cannellini beans
- 1/2 cup sun dried tomato
- 1 cup red pepper
- 1 cup yellow pepper
- 1/2 cup balsamic vinegar
- 1 teaspoon dijon mustard
- 2 cup extra virgin olive oil
- 2 cup shallots
- 3 tablespoon parsley and fresh basil
Preparation
Baking Directions:
Season salmon with salt and pepper, brush with marinade 1-2 hours before grilling.
Pat salmon dry before grilling to avoid flare up.
1.Drain salmon of marinade and pat filets dry with paper towels.
Lightly oil the hot grill and grill salmon over very high heat, about 3-4 minutes per side.
2.Mix dressing.
Combine the balsamic and mustard.
Whisk in oil gradually, add seasoning, shallot and fresh herbs.
3.Toss spinach in a large bowl with beans, peppers, sun dried tomato and dress salad with desired amount of vinaigrette.
Balsamic vinaigrette can also serve as a accompanying sauce for grilled salmon.
4.Plate salad and, hot off the grill, place salmon on top of salad and serve.
