Tonight’s dinner…easy grilled salmon with Greek veggie salad! Enjoy!
1 side of salmon, 5-6 lbs
1-2 tbsp pesto
Salmon Marinade:
1/4 c honey mustard
3 cloves garlic, grated
3 leaves basil, finely chopped
1 lemon, juiced
1 tbsp olive oil
salt & pepper
Greek Grilled Veggie Salad:
1/2 pint cherry tomatoes, quartered
1/4 red onion, small diced
1 block feta, crumbled
2 zucchini, sliced lengthwise down the middle
2 bell peppers, quartered
bunch of scallions
1 bunch parsley, chopped
1/4 c olive oil
1/4 c red wine vinegar
salt & pepper
Combine ingredients for the marinade. Pour marinade over salmon and spread evenly. Preheat the grill.
In a large bowl, add cherry tomatoes, red onion and crumbled feta. Set aside.
On the grill, lay down a piece of aluminum foil, spray with non-stick spray and place salmon on the foil. On the other side of the grill, add zucchini, peppers and scallions and grill on both sides until they have a nice char. Grill salmon for about 6-8 minutes or until fork tender. Internal temperature should be 145 degrees. Remove salmon and veggies from grill.
Medium chop zucchini and peppers and thinly slice scallions and add to bowl with tomatoes, onion, feta. Add olive oil and red wine vinegar and season with salt & pepper, stir to combine.
To plate, get a large platter, spread pesto on the bottom of the platter, lay grilled salmon on top. Spoon veggie salad around the salmon. Ready to serve.
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whole side of salmon done on the grill with a honey mustard lemon marinade. And what I did was cleaned up the veggie drawer and I made a grilled veggie salad. I’m going to make a quick marinade. So, I just have my salmon in a like a baking dish. I have 1/4 cup of honey mustard. Three cloves of garlic grated. Three leaves of basil that I just kind of chopped up. Juice of lemon. Tablespoon of olive oil. Salt and pepper. Perfect. How beautiful is this going to be? What if I make a Greek grilled veggie salad? And the reason I say Greek is cuz we’re going to throw some feta in it. But it’s also using up kind of the stuff I had. I had half a pint of cherry tomatoes that I just quartered. I had a quarter of a red onion. I had a piece of feta sitting inside. So, I’m just going to kind of break that up. So, let’s get that grill on. Get that salmon cooked in these veggies. We’re going to have a real nice light dinner tonight. Give it a little bit of a spurts. I’m taking that piece of salmon and I am just going to lay it right on there. So, as you can see, the salmon’s already starting to go. [Music] Okay, so we had our tomatoes and the feta, my grilled scallions right off the grill. Going to give these a rough chop. So, the peppers that are grilled, I’m pretty much going to just do like a nice medium dice, zucchini, perfecto. Do some olive oil around 1/4 of a cup, 1/4 cup of red wine vinegar, pepper. I’m going to go light on the salt just cuz the feta is in there. And then I will taste it. But that feta is also going to help give that creaminess to this salad. I mean, talk about a grilled veggie summer salad. Hell yeah. All right, let’s plate this salmon up. I had a little bit of my pesto left in this jar. What I’m actually going to do, I’m going to use it on the base of the salmon. Oh yeah, look at that. Slide that baby right there. And now, let’s make it perfect. This is screaming fresh, light family dinner. Everyone’s gonna love it. And super delicious.
Dining and Cooking