Grilled Vegetable and Salmon Stacks
You’ll look like a professional chef when you present this attractive dish at the table.
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Servings: 4 servings
Ingredients
- 1 large sweet potato
- 2 medium red bell peppers
- 2 small zucchini
- 2 Tbsp canola oil
- 4-4 oz salmon fillets
- 1/4 tsp freshly ground pepper
- 1/4 cup crumbled feta cheese
- 4 fresh basil leaves
Instructions
- Lightly oil barbecue grill to prevent sticking. Preheat to medium high.
- Peel sweet potato and slice into 4 half inch thick (1.25 cm) slices roughly the same size of the salmon fillets. Place the sweet potato on a plate and microwave to pre-cook them, about 3 minutes.
- Cut red pepper into 4 slices and press down to flatten. Slice zucchini lengthwise to make 4 half inch (1.25 cm) thick pieces.
- In large bowl, combine the sweet potatoes, peppers and zucchini slices. Toss with canola oil and season to taste with freshly ground pepper.
- Grill the vegetables and salmon until done, about 8 minutes per side. To serve, arrange stacks by placing sweet potato on the bottom, top with salmon, zucchini and red pepper slices. Garnish with a little crumbled feta cheese and a fresh basil leaf. Serve accompanied with brown and wild rice, barley or quinoa.
Nutrition Facts
Grilled Vegetable and Salmon Stacks
Serving Size
1 fillet with vegetables
Amount per Serving
Calories
510
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Cholesterol
145
mg
48
%
Sodium
400
mg
17
%
Potassium
1424
mg
41
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
66
g
132
%
* Percent Daily Values are based on a 2000 calorie diet.