Salmon with Summer VegetablesPosted by in Food
Salmon with Summer Vegetables
4 large leaves Swiss chard, chopped
1 medium tomato, chopped
1 shallot, peeled and chopped
salt and pepper to taste
1 tbsp olive oil
1 tbsp balsamic vinegar
2 salmon fillets (about 6 oz each)
Heat your grill. Put the chard in boiling water and cook until tender. Drain and allow to cool, then squeeze most of the water out. Mix in a small bowl with the tomato, shallot, salt, pepper, olive oil and vinegar. Grill the salmon. Place half the veggies and juice on each fillet and serve.
You can follow any comment to this entry through the RSS 2.0 Both comments and pings are currently closed.