Grilled Salmon with Avocado and Bean Salad
A unique and delicious way to serve fish.
Ingredients
- 7 oz green beans, fresh or frozen
- 8 small baby red gourmet potatoes, skin on
- 2 Tbsp chopped fresh parsley
- 1/2 red onion, thinly sliced
- 0.40 tsp wholegrain mustard
- 1 Tbsp olive oil
- 1 pinch each of salt and freshly ground black pepper
- 4 oz avocado, peeled and sliced
- 1 Tbsp fresh lemon juice
- 4 small salmon fillets (about 4 oz each)
- 1 pinch of freshly ground black pepper, extra
Directions:
PARSLEY POTATOES: In a saucepan, bring water to a boil; place potatoes in boiling water. Cook until tender, about 20 minutes. Drain. Add parsley. Keep lid on saucepan; set aside.
AVOCADO AND GREEN BEAN SALAD: Steam green beans until bright green and tender crisp. Refresh under cold running water. Drain well. Place the green beans and onion in a medium bowl. Add mustard and olive oil. Season with salt and pepper. Add avocado slices, sprinkle lemon juice over and toss gently to combine.
SALMON: Preheat grill on medium-high. Spray the salmon fillets with cooking spray and season with black pepper. Cook fish on preheated grill for 1 to 2 minutes on each side, or until cooked to your liking.
Divide the green bean salad among serving plates, top with the salmon, and serve with parsley potatoes.
Tips:
To save time, prepare the other ingredients while the potatoes are cooking.