Marinating the salmon in herbs gives this dish an incredibly fresh flavor that’s perfect for grilling.
We’ve paired slightly steamed green beans and a julienne of crunchy jicama for texture as well as flavor.
Ingredients
1½ lb salmon fillet, skin on
Salmon Marinade
¼ cup lime juice
¼ cup canola oil
1 tbsp chopped parsley
2 tsp chopped thyme
2 tsp chopped cilantro
2 tsp chopped Mexican oregano
½ tsp freshly ground black pepper
2 cups Southwest White Bean Stew
1½ cups julienned green beans, blanched
¾ cup julienned jícama
Preparation
1. Trim the salmon, removing any pin bones, and cut into 6 pieces, about ¼ pound each. Blot dry with paper towels. Place the fish in a baking dish.
2. For the marinade, combine all the ingredients in a small bowl. Pour half of the mixture evenly over the salmon, reserving the rest to use as a sauce.
3. Turn the fish to coat evenly with the marinade. Cover and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
4.Prepare a grill for a medium-high fire. If using coals, they should be glowing red with a moderate coating of white ash.
5. Remove the salmon from the marinade. Drag the pieces along the edge of the dish to scrape away any excess marinade.
6. Place the salmon on the grill skin side down. Grill undisturbed on the first side until browned, about 3 minutes. Turn the fish over and continue grilling until cooked through, 3 to 4 minutes more.
7. Meanwhile, bring the bean stew to a simmer over low heat and heat completely. Toss the green beans and jícama together with a little of the marinade reserved to use as a sauce.
8. Serve the salmon on a heated platter or individual plates with the bean stew. Drizzle the fish and the stew with the reserved marinade and serve with the green bean salad, if desired.
Grilling (157), Fillets (187), Juicing Citrus (285), Marinating (156)
Makes 6 servings
