Rating: 3.5 stars
16 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
  • 16 Ratings

A simple rosemary rub gives this grilled salmon big flavor.

Source: Better Homes and Gardens


Credit: Scott Little

Recipe Summary

20 mins
21 mins
8 mins
49 mins


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.

  • 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.

  • 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.)

  • 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; fat 41g; cholesterol 190mg; saturated fat 7g; carbohydrates 22g; mono fat 21g; poly fat 8g; insoluble fiber 5g; sugars 5g; protein 35g; vitamin a 2526.7IU; vitamin c 0.8mg; thiamin 0.7mg; riboflavin 0.5mg; niacin equivalents 12.4mg; vitamin b6 1.3mg; folate 141.1mcg; vitamin b12 4.3mcg; sodium 649mg; potassium 1296mg; calcium 90.9mg; iron 2.5mg.