• 16 Ratings

A simple rosemary rub gives this grilled salmon big flavor.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen; set aside. In a Dutch oven cook potatoes in enough boiling water to cover for 18 minutes. Add haricot verts; return to boiling. Cook about 3 minutes more or until potatoes are tender and beans are crisp-tender. Drain; immediately plunge potatoes and beans in a large bowl of ice water to cool quickly. Using a slotted spoon, remove slightly cooled potatoes from ice water. Quarter the potatoes; place in a large bowl. In a screw-top jar combine the 1/2 cup olive oil and the vinegar. Cover and shake well. Add half of the vinegar mixture to the potatoes; toss gently to coat. Set aside. Drain beans; set aside.

Instructions Checklist
  • Meanwhile, in a small bowl combine rosemary, the 1 tablespoon olive oil, the garlic, salt, and lemon-pepper seasoning. Rinse fish; pat dry with paper towels. Spread rosemary mixture on skinless side of fillets.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • For a charcoal grill, grill fish fillets, skin sides down, on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake when tested with a fork. Do not turn during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish fillets, skin sides down, on greased grill rack over heat. Cover and grill as directed.)

Instructions Checklist
  • Add salad greens to the potato mixture; toss gently to coat. Arrange on a large platter. Top with beans, tomatoes, sweet peppers, eggs, and olives. Using a thin metal spatula, lift the salmon meat off the skin. Place salmon on salad. Drizzle with remaining vinegar mixture.

Nutrition Facts

601 calories; 41 g total fat; 7 g saturated fat; 8 g polyunsaturated fat; 21 g monounsaturated fat; 190 mg cholesterol; 649 mg sodium. 1296 mg potassium; 22 g carbohydrates; 5 g fiber; 5 g sugar; 35 g protein; 2527 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 141 mcg folate; 4 mcg vitamin b12; 91 mg calcium; 3 mg iron;


16 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2