Grilled Salmon with Red Pepper, Olives and Capers

RecipesPlus
10Ingredients
320Calories
40Minutes

Ingredients

  • 1 red pepper (large, deseeded, quartered)
  • 1/2 cup cherry tomatoes (halved)
  • 2 tablespoons baby capers
  • 1/2 cup pitted green olives (quartered)
  • 1/4 cup extra virgin olive oil
  • cooking oil
  • olive oil
  • 3 pounds salmon (side of)
  • 2 teaspoons sea salt
  • 2 sprigs fresh basil leaves

Directions

  1. Preheat grill to high. Grill pepper, skin-side-up, for 10 mins, or until skin blisters and blackens. Turn grill down to medium.
  2. Place pepper in a small bowl, cover and stand for 5 mins. Peel off skin and cut flesh into thick strips, then into 1/2 inch pieces.
  3. Place pepper pieces in a medium bowl with tomatoes, capers, olives and oil, then season and toss to gently combine.
  4. Place a double layer of foil about 2 feet long on a work surface and spray with oil or brush lightly with olive oil. Place an 18 inch sheet of baking paper in center of the foil.
  5. Pat salmon dry with paper towels. Remove any fine bones in center of the fillet with tweezers. Rub salt over skin. Place salmon, skin-side-down, on baking paper-lined foil. Wrap to enclose salmon.
  6. Cook, skin-side down, on the grill for 10 mins for medium-rare, or until cooked as desired.
  7. Just before serving, add basil leaves to pepper and olive mixture and spoon over the salmon.
Discover more recipes from RecipesPlus

NutritionView more

320Calories
Sodium35%DV840mg
Fat28%DV18g
Protein67%DV34g
Carbs1%DV2g
Fiber3%DV<1g

PER SERVING *

Calories320Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat3.5g18%
Trans Fat
Cholesterol90mg30%
Sodium840mg35%
Potassium610mg17%
Protein34g67%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate2g1%
Dietary Fiber<1g3%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(0)

Yummly User