Thursday, July 7, 2016

Grilled Salmon with White Bean and Salad

We were looking to make something light, fast and easy last night. This salad was perfect. We tried out a new salmon spice and because we are not really fans of arugula and we had butter lettuce on hand, we used that instead.
It turned out great for the hot summer evening to eat on the patio!
Here's the original recipe:



2 tablespoons chopped capers, rinsed and drained
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice (juice of 1 lemon)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced fresh garlic
1 (15-ounce) can unsalted Great Northern beans, rinsed and drained
4 (6-ounce) salmon fillets
4 cups salad
1/2 cup thinly sliced red onion
2 tablespoons melted butter
2 tablespoons Magic Salmon Seasoning


1. Preheat Grill to medium high
2. Whisk together capers, rind, juice, oil, 1/2 teaspoon salt, and garlic in a bowl.
3. Place beans in a bowl; drizzle with 2 tablespoons caper mixture.
4. Place salmon on a foil, cover with melted butter and sprinkle with magic salmon seasoning. Cook on the grill until desired done-ness.
5. Add salad and onion to bowl with beans. Drizzle with remaining caper mixture; toss.
6 Divide salad among plates; top each serving with 1 fillet. Serve immediately.

What we liked:

Easy, light and delicious!

What we didn't like:

Nothing, it was great

What Kaspian thought about it:

He enjoyed his pepperoni cheese sandwich more. 

Next time:

No changes. 

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