Grilled Salmon with Winter Salsa
Grilled Salmon with Winter Salsa

Preparation time 20 minutes

Total time: 30 minutes

Ingredients

Salsa

  1. 60 mL (1/4 cup) sundried tomato & oregano dressing
  2. 75 mL (1/3 cup) fresh parsley, chopped
  3. 60 g (2 oz) feta cheese
  4. 75 mL (1/3 cup) walnuts
  5. 1 jar (170 mL/6 oz) roasted bell peppers
  6. 1 can (398 mL/14 oz) palm hearts

Salmon

  1. 60 mL (1/4 cup) Sundried Tomato & Oregano Dressing
  2. 30 mL (2 tablespoons) olive oil
  3. To taste, salt and pepper
  4. 675 g (1 1/2 lb) salmon fillet, cut into 4 pieces

Directions

  1. Combine all the salsa ingredients in a bowl and set aside.
  2. Brush the dressing on the salmon. Heat the oil in a large frying pan over medium heat. Cook the salmon for 5 minutes with the skin facing upwards, then cook the other side for 5 minutes or until the salmon comes apart easily with a fork.
  3. Season with salt and pepper, to taste. Garnish the salmon with salsa and serve with a green vegetable and baked potatoes.

Aide-gourmet tip: The winter salsa can be stored for up to two days in the refrigerator in an airtight container.

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