Grilled Vegetable and Salmon Stacks
Ingredients
- 1 large sweet potato
- 2 medium red bell peppers
- 2 small zucchini
- 2 Tbsp canola oil 30 mL
- 4- 4 oz salmon fillets 120
- 1/4 tsp freshly ground pepper 1 mL
- 1/4 cup crumbled feta cheese 60 mL
- 4 fresh basil leaves
Instructions
- 1. Lightly oil barbecue grill to prevent sticking. Preheat to medium high.
- 2. 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.
- 3. Cut red pepper into 4 slices and press down to flatten. Slice zucchini lengthwise to make 4 half inch (1.25 cm) thick pieces.
- 4. In large bowl, combine the sweet potatoes, peppers and zucchini slices. Toss with canola oil and season to taste with freshly ground pepper.
- 5. 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.
Yield
4 servings
serving size
1 fillet with vegetables
nutritional analysis
Per serving
| Calories | 510 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Cholesterol | 145 mg |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugars | 4 g |
| Protein | 66 g |
| Sodium | 400 mg |
| Potassium | 1424 mg |
