Mediterranean Grilled Salmon
Mediterranean Grilled Salmon
It’s not uncommon for Crave customers to say: “awesome vegan recipes, but I think the fiery veggie chili is great with chicken;’ or: ‘your spicy lentil veggie would be awesome with fish!” We get that our soups are so packed full of flavor that they can become base ingredients for both fully plant-based recipes, as well as awesome solutions for sustainable seafood, dairy, etcetera! In this one, we use wild-caught salmon and add some pearl couscous with sliced roasted peppers for an elegant meal that literally takes less than 30 minutes!
Ingredients:
4 6-oz wild salmon fillets
Salt and pepper
1 tablespoon olive oil
1 roasted red pepper, cut into strips
1 roasted yellow pepper, cut into strips
1/2 cup pearl couscous cooked according to package instructions
3 cups Spicy Lentil Veggie Soup
1 tablespoon olive oil – for grilling the salmon
Your favorite vegetable – in this case, eggplant!
Steps
- Pre-heat your grill on medium-high.
- Generously season each salmon fillet on both sides with salt and pepper, then let stand.
- Heat the olive oil in a small sauté pan over medium-high heat. Add the roasted pepper strips and cook until heated through – about 2 to 3 minutes.
- Add the couscous and Spicy Lentil Veggie Soup. Bring to a simmer and cook 3-4 minutes, then keep warm.
- Brush both sides of each salmon fillet with the remaining olive oil and place on the grill. Cook for about 3 to 4 minutes on each side, or until the salmon reaches your desired doneness. While the salmon is cooking, add a split eggplant or portobello mushroom to the grill – you’re the chef, so you get to choose! Whatever you choose, just season and oil the vegetable using the same method you used for the salmon.
- Divide the warm roasted lentil-pepper mixture evenly on four warmed plates and top with a fillet of grilled salmon and your favorite grilled veggie!