Grilled Salmon and Veggies with lemon and fresh herbs

Salmon fillet and vegetables are marinated in lemon juice, olive oil and fresh herbs, then grilled.

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Ingredients:

• Marinade:
• 1 tblsp each: Fresh Basil (lemon or sweet), Fresh Mint, Fresh Thyme, Flat leaf Parsley, Chives.
• Juice of two lemons (about 1/3 cup)
• 1/3 Cup Olive oil
• Salt
• Pepper
• 1 lb Fresh Salmon Filet
• 1 Red Pepper (cut into large pieces)
• 2 Zuchinni (cut into 1/2-inch slices)
• 1/2 lb mushrooms

Method

Combine herbs, lemon juice, oil, and salt and pepper to taste. Pour about half of this marinade over the fish and let sit for at least ten minutes. (The acidity of the lemon juice will begin to "cook" the fish, so you don't want to let it sit on the fish for too long.) In a separate container pour remaining marinade over veggies (red pepper, zucchini, mushrooms) Grill for 10-15 minutes depending on size of salmon fillet. Take the salmon off when it is opaque almost the entire way through, let the fish rest for 5-10 minutes. Grill veggies in a grill basket until desired doneness.

Notes: This is a great fast and fresh recipe for summer. The leftover can be turned into a wonderful Salmon salad the next day. Can be made ahead and used for salad, sandwiches or on top of fresh greens. Flake leftover grilled salmon (cooled) into large bowl. Chop leftover zuchinni and red pepper and add: 1/2 cup of diced red onion 2 tblsp drained capers salt/pepper to taste Dressing 2 tbsp mayonnaise 2 tbsp sour cream 1 tbsp chopped fresh dill lemon juice Whisk together and pour over salmon; mix gently as you don't want to break up all the salmon.

Number of servings: 2-4 depending on size of salmon fillet

Submitted By: Anne Rubin
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