Delicious Recipe from Adam Gottlieb

Grilled Atlantic Salmon with Roasted New Potatoes, French Green Beans, and Yellow & Red Teardrop Tomatoes:

1-8oz. Portion Salmon Filet
2 oz. Yellow & Red Teardrop Tomatoes
1 Cup French Haricovert or Green Beans
1 Tsp Montreal Steak Seasoning
1 Cup Red Bliss Potatoes
1 Tsp Olive Oil
1 Tbs. Lemon Juice
 
Method:
Brush salmon filet with oil and season salmon filet with Montreal seasoning.  If Montreal is unavailable, salt & pepper is fine.  Boil green beans for 1-2 minutes or until desired degree of doneness. 

Half red bliss potatoes, season with Montreal or salt & pepper, coat in a bit of olive oil and roast in 350 degree oven for 10-15 minutes or until cooked through.  In bowl, toss cooked potatoes, green beans, and tomatoes that are cut in half. 

 

Drizzle with Olive Oil and season with Montreal seasoning or salt & pepper and lemon juice.  On hot grill, place salmon filet on skin side up.  Cook for 2 minutes, turn filet 90 degrees for criss cross marks on fish.  Cook for another 2 minutes. 

 

Flip fish and finish cooking for 2 more minutes for a medium rare-medium degree of doneness. 
 
To plate, place salad mixture in center of large round plate.  Place fish on top of salad.  Drizzle plate with Olive Oil. 

 

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