Sue Freeman Posted 8-11-98
Grilled Salmon and Vegetable Salad
2 Tbl. vegetable oil
lemon pepper
Spring, spinach, romaine, bib, lettuce torn into pieces
1 large red onion cut into wedges
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 wide strips
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.
Arrange salad mixture in center of plate, arrange grilled veggies over the top, add tomato to the sides and top with salmon.
Heat should be high to medium high depending on thickness. The thicker you have the fillets the lower the heat.