Grilled Salmon with a Mediterranean Chopped Salad - abc27 WHTM

Grilled Salmon with a Mediterranean Chopped Salad

What better way to enjoy fresh summer vegetables than with this recipe provided by chef John Reis of Hilton Harrisburg?

Grilled Salmon:


(4) 5-6 oz Salmon Fillets, skinless

1 T salad oil

Chopped parsley

Salt and pepper to taste



Toss the salmon with the oil, salt and pepper and the chopped parsley and place on hot grill, grill for about 1 minute, turn salmon in opposite direction and grill for another 1 minute (this will give the salmon good crisscross lines). Turn over, pull the lid down and cook for another 3-4 minutes.

To serve, place on dinner plate with some grilled zucchini and summer squash and top with the chopped salad.


Mediterranean Chopped Salad

4 servings


2 medium tomatoes, seeded and diced

1 cup diced seedless cucumber (1/4 medium)

1/4 cup chopped scallions

1/4 cup coarsely chopped fresh parsley

1 Teaspoon chopped garlic

1/4 cup Kalamata olives, pitted and coarsely chopped

2 tablespoons extra-virgin olive oil

1 tablespoon white-wine vinegar

Juice of 1 lemon

1/4 teaspoon salt, or to taste

Freshly ground pepper to taste



Combine tomatoes, cucumber, scallions, parsley, garlic, olives, oil, vinegar, lemon juice salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.

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