Sue Freeman Posted 8-11-98
Grilled Salmon and Vegetable Salad
2 T veggie oil
lemon pepper
Spring, spinach, romaine, bib, lettuce torn into pieces
1 large red onion cut into wedges (cut top and leave bottom root on)
3 portabella mushrooms sliced 1/2 inch thick
2 1/4 lbs. Salmon fillets cut into 6 oz. portions
2 medium zucchini sliced 1/4 inch thick
2 red peppers cut into planks (A pepper cut into fourths lengthwise)
2 large tomatoes cut into wedges
10 oz balsamic vinegar (or the bottled balsamic vinegarette)
Prepare greens and set aside. Cut veggies to sizes indicated above and set aside.
Brush Mushrooms with dressing or vinegar and place them on the grill being careful not to break them. Then dip or
toss the other veggies in the oil and also place them on the grill. Don't mix mushrooms with others or they might
break.
Grill long enough to get a nice grill mark on them. Turn them over and cook briefly on other side. Remove
julienne the peppers and set aside.
Oil grates of grill with veggie oil and place Salmon flesh side down. Cook for a few minutes, turn and finish cooking. Rule of thumb is for every 1 inch thickness cook 10 minutes each side. If grill is properly seasoned Salmon should release from grill without tearing.