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Categories:
salmon dressing yellow zucchini green zucchini Japanese eggplant red peppers red onions cherry tomatoes olives
Viewed: 57 - Published at: 5 years agoIngredients
- 24 each skinless salmon fillets, cut into 140-g portions Walmart Supercenter 1 lb For $5.00 thru 02/14
- 3 cups Pure Kraft Refrigerated Greek Feta Dressing, divided
- 1-1/2 qt. yellow zucchini, thinly sliced diagonally
- 1-1/2 qt. green zucchini, thinly sliced diagonally
- 1-1/2 qt. Japanese eggplant, thinly sliced
- - fresh asparagus spears, trimmed
- - red peppers, cut into wedges
- 1-1/2 qt. red onions, sliced
- 72 each cherry tomatoes, cut in half
- 3 cups Kalamata olives
Method
- Brush fish with 125 mL (1/2 cup) dressing (or with 20 mL [4 tsp.]
- dressing for trial recipe).
- Refrigerate at least 15 min.
- or up to 2 hours.
- Mark on the grill, then place in single layer in shallow pan in 400 degrees F (200 degrees C) standard oven.
- Bake just until fish flakes easily with fork.
- For each serving: Toss 35 g each of the zucchini, eggplant, asparagus, peppers and onions with 10 mL (2 tsp.)
- dressing.
- Cook on grill until grill-marked, turning frequently.
- Arrange 5 asparagus spears, trimmed ends in centre, in spoke pattern on plate.
- Fill spokes with grilled vegetables; top with 1 fish piece.
- Drizzle with 15 mL (1 Tbsp.)
- of the remaining dressing; top with 6 tomato halves and 20 g olives.
