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.
