It’s
still warm in the valley so we haven’t given up the summer grilling just
yet! We love to use the grill because the
high heat seals in the moisture and keeps food tender so you don’t need to use
butter or other condiments. I’ve found
that the easiest way to grill fish is by using foil. The foil prevents the fish from sticking to
the grill and seals in the flavors. This
recipe is easy and delicious. You can
also throw more vegetables into the foil with the fish. Enjoy!
Grilled
Salmon with Spinach and Carrots
Total
Time: 35 minutes
Prep: 10
minutes
Cook: 25
minutes
Yield: 2
servings
Ingredients:
2- ½ pound filets of salmon, skin on
Ground pepper
1 teaspoon garlic, minced
1 tablespoon extra virgin olive oil
1 lemon, sliced
Aluminum foil
2 cups spinach
1 cup carrots, chopped
Directions:
Preheat
the grill to medium heat.
Pour extra
virgin olive oil on to a paper towel and pat it onto the skin of the
salmon. Lay salmon skin down onto
foil. Put ground pepper and garlic onto
the top of the salmon. Then, lay the lemon
slices on the top of the filets. Fold aluminum
foil over the salmon so that it is completely enclosed in the foil. Place the salmon on the grill in foil, skin
down for 25 minutes.
Steam
spinach and carrots on stove top for ten minutes. Place spinach and carrots on plate and top
with salmon.
