About This Recipe
So healthy and good for you, not to mention delicious together! The recipe is for 1 serving but it can be expanded to feed as many people as you want. Everyone, young and older, love this recipe!
Ingredients
4 oz. to 6 oz. Salmon per serving
Extra Virgin Olive Oil (EVOO).
TVF Maple Piper Nigrum
Fresh lemon juice
1/8 cup, toasted pinenuts
Fresh parsley for garnish
1 clove fresh garlic, minced – Optional & for garnish
1 Cup Vegetables of choice per serving.
Preparation
Preheat your grill or heat an indoor grill on medium. Cooking the salmon over medium heat will give it that delicious, charred exterior while keeping the inside moist and tender. Rub your grill with EVOO on a paper towel to help prevents sticking. Be careful to not burn yourself. Use a pair of thongs to hold the paper towel.
Cut your salmon fillet into individual servings. You can buy individual fillets or cut your own portions. Use a sharp knife or kitchen shears to cut through the fish skin when cutting your own salmon. With your sharp knife cut small slices in the salmon’s skin. This will keep the skin from curling. Prep your selected vegetables. Any of your favorite vegetables will work well with this recipe. Note: Hard winter vegetables; butternut squash, Brussel sprouts, sweet or white potatoes will take a longer cooking time. Start them on the grill a little before you grill your fish. Softer summer vegetables will cook in the same time as your fish.
Pat the fish with a paper or cloth towel to remove the excess moisture. Add the cut vegetables. Rub the fish and vegetables with extra virgin olive oil. This helps to prevent the salmon & vegetables from sticking to the grill. It also helps to create a crispy exterior on the fish. Season the fish and vegetables with the Maple Piper Nigrum. (Taste by itself to test the heat of the pepper. If you are not used to pepper, just use a little. Add more as you know the heat level.). Also rub the minced garlic on the fish & add to the vegetables, if using it. Let them rest for about 10 to 15 minutes. The maple will melt onto and into the fish & vegetables. The resting helps infusing them with the maple, kosher salt and pepper that is in the Maple Piper Nigrum. The melted maple sugar will caramelize on the fish and vegetables.
Grill on indirect heat to help control the temperature. Grill the fish skin side down on the grill. Add the vegetables at the same time. Grill for about 7 minutes. Turn all the ingredients and cook to your preferred temperature or about another 6 to 7 minutes.
After cooking, plate and add fresh lemon juice to both the fish and vegetables. Fresh parsley, toasted pinenuts adds to the visual as well as to the tastiness of the dish.
