Grilled Salmon with Tuscany Beans & Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE July/Aug 09 Only counts 1/2 of marinade, as some of it will be discarded Ingredients:
540 ml unico white kidney beans |
1/2 onion, thinly chopped |
1 large red bell pepper, chopped |
480 g salmon fillet |
1/4 cup dried dill weed |
1/2 tsp olive oil (cooking spray) |
2 large tomatoes, diced |
1/8 cup (1/4) extra virgin olive oil |
1/8 cup (1/4) balsamic vinegar |
30 g (2) shallots, minced |
2 oz capers, drained and rinsed well |
Directions:
1. Prepare marinade: In measuring cup, whisk together oil, vinegar, shallots, garlic and capers. Set aside
2. Ina bowl, toss beans, onion and pepper with half of marinade. Set aside.
3. Pour remainign marinade over salmon and sprinkle with dill. Let marinate for at least 30 minutes or up to 1 day, covered, in the fridge
4. Mist grill pan with cooking spray and heat over medium-high. Arrange salmon in pan in a single layer, discarding any remainign marinade.
5. Cook, turning once, until golden on both sides about 7 minutes per side (depends on thickness of fish)
6. Toss tomatoes with bean salad and serve with salmon
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