ACTIVE: 30  min-SERVES 4

1/4 cup extra-virgin olive oil

Juice of 2 lemons or limes

2 large cloves garlic,minced

2 large shallots,minced

1 tsp ground cumin

1 tsp cayenne pepper

Kosher salt

1/2 bunch cilantro,roughly chopped

4   6-ouce center cut salmon fillets, skin removed

1   14-ounce can hearts of palm, cut into 1-inch pieces

1 pint cherry or grape tomatoes,halved

Vegetable oil,for brushing

2 cups mixed salad greens

1. Preheat a grill to medium high. In a large bow, whisk 2 tbsp olive oil, the juice 1 lemon, garlic, shallots, cumin, cayenne, 1 tsp salt and half of the cilantro. Add the salmon and turn to coat. Let marinate 15 minutes at room temperature.

2. Meanwhile, toss the hearts of palm and tomatoes in a bowl with the remaining 2 tbsp olive oil, the juice of the remaining lemon, and the rest of the cilantro. Season with salt.

3. Brush the grill with vegetable oil. Grill the salmon, round side down, until marked on the bottom, about 4 minutes. Turn and continue grilling until marked on the other side and cooked through, 2 to 3 more minutes. Divide the salmon among plates.Serve with the greens and hearts of palm salad; drizzle the juices from the salad over the greens.


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